FBD

Sbarro Chicken Francese

ItalianChickenIntermediate25 minBy Northstar

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. 1

    Scramble eggs in a bowl. Add Romano cheese, parsley, and white pepper; blend well.

  2. 2

    Put flour in a separate shallow bowl.

  3. 3

    Heat oil in skillet over medium heat.

  4. 4

    Coat chicken pieces in flour on both sides. Dip in egg mixture, letting excess drip off. Place in hot oil.

  5. 5

    Fry each side until light golden — about 3 to 4 minutes per side. Drain on paper towels.

  6. 6

    In a clean saucepan, bring chicken stock to a boil. Add butter and lemon juice, stirring until butter melts.

  7. 7

    Pour lemon butter sauce over chicken. Garnish with lemon slices and fresh parsley.