|
2 |
Combine flour, 1
tsp. salt, and pepper on a large plate. Put eggs on a
separate plate. On a third plate, combine bread crumbs,
zest from 1 lemon (about 2 tsp.), 1 tsp. salt, cheese,
pine nuts, and basil. Sprinkle chicken with remaining ½
tsp. salt. Coat both sides in flour, then eggs (allowing
excess to drip off), then bread crumb mixture, pressing
mixture in slightly. |
|
3 |
In a large skillet
over a medium flame, heat 1 T. butter and 1 T. olive
oil. When pan is hot, add 1 to 2 chicken breasts; cook 2
to 3 minutes on each side, until golden and cooked
through. Remove and keep warm on a plate tented with
foil. Add more butter and oil to skillet with each
batch. Cut remaining unpeeled lemon into large wedges.
Squeeze 2 wedges over chicken before serving and place
remaining wedges on platter with chicken. |