Italian Chicken Steaks

2 cups Italian bread crumbs
1 large grated lemon rind
1/4 cup parsley
1 clove garlic -- minced
1 cup grated parmesan cheese
2 large eggs -- beaten
6 large chicken breasts -- boned and skinned

Pound chicken breasts to about 1/4 inch thick. Beat eggs and set aside in a shallow bowl. Mix together the bread crumbs, lemon rind, parsley flakes, garlic and parmesan cheese. Dip chicken in egg and then in bread crumb mixture. Do this in the morning and keep covered in the refrigerator. Heat skillet with olive oil and fry chicken on both sides until cooked through. If cooking a bunch, keep the cooked ones in the oven at 350 degrees until all are cooked.


NOTES : I use this recipe with chicken tenders - saves the step of boning and pounding. Also, I like to serve these with some type of pasta with an italian sauce. The combination is great.