5 − boneless 5 oz. chicken breasts
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
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.
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