Ingredients
5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
juice of 2 lemons
Preparation
-Pound chicken breasts flat and cut in half. Set aside. -Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside. -Put flour in a shallow bowl. Set aside. -In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready. -Coat both sides of a piece of chicken with flour. -Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil. -Repeat with remaining chicken. -Fry each side of chicken until a light blond color. -Remove chicken from pan and keep warm. -In the skillet, bring chicken stock to a light boil. -Add butter, stirring constantly, until melted. -Add lemon juice and cook for 1 minute while stirring constantly. -Pour sauce over chicken.
