Parmesan Chicken

From “Come Cook with Me” by Dorothy Zehnder

• 7 ounces boneless chicken breast (with skin), cut in 2-3 pieces (1 generous serving)
• 2 tablespoons butter or margarine or olive oil
• Parmesan cheese
• Fresh lemon juice
• Chopped fresh parsley (optional)
• Sliced lemon (optional)
• Breading:
• 1 cup flour
• 1 cup fine dry Italian bread crumbs
• 2 tablespoons corn meal
• 3/4 teaspoon salt
• 3/4 teaspoon Bavarian Inn Chicken Seasoning (available in restaurant or online)
• Black pepper
• 1/4 tablespoon granulated onion
• Egg mixture:
• 2 beaten eggs
• 1/4 cup Parmesan cheese
• 1/8 teaspoon Bavarian Inn Chicken Seasoning

Wash chicken and pat dry. Prepare the breading mixture and the egg mixture by combining each set of ingredients in two separate bowls. Dip chicken breast pieces in egg mixture, then in breading mixture. Sauté in pan with butter or olive oil about 3 to 4 minutes on each side. When done, sprinkle each piece with 1/4 teaspoon Parmesan cheese and 1/2 teaspoon fresh lemon juice. Garnish with chopped fresh parsley and lemon twists if desired. Serves 2.

Per serving (using 1/4 breading/egg mixture): 403 calories; 21 g fat (10 g saturated fat; 23 percent calories from fat); 25 g carbohydrates; 148 mg cholesterol; 602 mg sodium; 28 g protein; 1 g fiber.

15 minutes to make; 8 minutes to cook