- 8 4 oz. Boneless Skinless Chicken Breasts
- 3 Eggs
- 3 oz Milk
- 2 Heaping Tbls Grated Romano Cheese
- 11/2 Tsp Parsley Flakes
- 1 Cup Flour
- Pinch of Salt and Pepper
- 2 Cups of White Wine (Chablis)
- Juice of ½ Lemon
- 1 Tbls of Chicken Base
- 3 oz Butter
- 2 Cups of Cooking Oil
Mix together flour, salt and pepper. Set aside. Mix together eggs, milk, cheese and parsley. Beat well. Set aside. Tenderize chicken and pound thin. Coat chicken with flour Dip chicken into egg mixture, coating well. In a medium size frying pan, heat the oil until hot.(To tell if the oil is ready, drip a bit of egg mix in the oil, if it sizzles it is ready). Saute’ the chicken until golden brown on each side. Discard the hot oil, and pour wine into hot frying pan adding the lemon, chicken base and butter. Simmer an additional 3-4 minutes. Transfer to serving plate, cover with sauce, and eat hot.
Chicken Antonio: Saute some mushrooms and artichoke hearts in butter and put on top of Chicken French. Cover with mozzarella cheese and melt .