5 − boneless 5 oz. chicken breasts5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour
1 pinch of white pepper1 cup chicken stock
1/2 pound butterjuice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)lemon slices and chopped fresh parsley for garnish
Scramble eggs in mixing bowl. Add Romano cheese, parsley,and white pepper. Blend and set aside.
Put flour in a large shallow bowl.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. Dip chickenin egg mixture, making sure all flour is covered with egg. Let
excess egg drip off, then place chicken in hot oil. Repeatwith 4 more pieces. Fry each side of chicken until a light
blond color. Remove from oil to a serving plate − keep warm.Repeat with other chicken pieces.
Bring chicken stock to a light boil. Add butter, stirringcontinuously, until melted. Add lemon juice and cook for
1 minute while stirring continuously.
Pour sauce over chicken and garnish with lemon slices
and chopped fresh parsley.