Chicken alla Francese

 

5 − boneless 5 oz. chicken breasts

5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour

1 pinch of white pepper

1 cup chicken stock

1/2 pound butter

juice from 2 lemons

1 1/2 cups oil (10% olive oil, 90% vegetable oil)

lemon slices and chopped fresh parsley for garnish

 

 

Pound chicken breasts flat and cut in half. Set aside.

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 chicken

in egg mixture, making sure all flour is covered with egg. Let

excess egg drip off, then place chicken in hot oil. Repeat

with 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, stirring

continuously, 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.