2. In a medium bowl, combine Parmesan cheese, flour, salt, pepper and garlic powder to make breading mixture. Place next to bowl of beaten eggs.

3. Lightly bread chicken medallions by dipping each in egg then transferring it to the breading mixture. Bread both sides of all medallions, placing the uncooked breaded medallions on a clean plate. Once completed, set aside.

4. Cut lemons in half and remove visible seeds.

4. In a large skillet, melt butter on medium heat. Once melted and pan is hot, carefully transfer medallions of chicken into the pan using tongs. Squeeze one lemon's juice over the chicken (raw side up). Allow medallions to cook on medium heat for approx. three minutes, then carefully flip each medallion over using tongs. Cook an additional three minutes, approximately. Both sides should be deep golden brown in color.

5. Transfer chicken medallions to a plate. Squeeze another lemon over the top of cooked medallions.

6. Garnish medallions with parsley and lemon wedges, if desired. Serve while piping hot. Medallions pair well with garlic mashed potatoes, pasta or vegetables.

Submitted by: LeeAnn Mullen