Sbarro Chicken Francese
Italian-AmericanChickenIntermediate25 min
Ingredients
Servings
4
- 5 whole boneless 5-oz chicken breasts, pounded flat and halved
- 5 whole eggs
- 3 oz grated Romano cheese
- 1 tsp dried parsley
- 1 cup all-purpose flour
- 1 cup chicken stock
- 0.5 lb butter
- 2 whole lemons, juiced
Instructions
- 1
Scramble eggs in a bowl. Add Romano cheese, parsley, and white pepper; blend well.
- 2
Put flour in a separate shallow bowl.
- 3
Heat oil in skillet over medium heat.
- 4
Coat chicken pieces in flour on both sides. Dip in egg mixture, letting excess drip off. Place in hot oil.
- 5
Fry each side until light golden — about 3 to 4 minutes per side. Drain on paper towels.
- 6
In a clean saucepan, bring chicken stock to a boil. Add butter and lemon juice, stirring until butter melts.
- 7
Pour lemon butter sauce over chicken. Garnish with lemon slices and fresh parsley.
Tags
italian-american
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