Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve.
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|Serving Size: 1 Serving (1088g)|
|Recipe Makes: 6|
|Calories from Fat: 276 (21%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 927.6mg||285 %|
|Sodium 947.3mg||33 %|
|Potassium 2594.3mg||68 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.7g|
|Protein 233.6g||334 %|
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Calories per serving: 1314
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