Basic HTML Version
Juan Cucaz
Chef
Method:
Pound chicken breasts flat and cut
in half. Set aside.
Whisk together eggs, Romano cheese,
parsley, and white pepper. Set aside.
Put flour in a shallow bowl. Set aside.
In a skillet, heat oil over medium heat. Check temper-
ature 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.
Coat chicken in egg mixture, allowing excess
egg to drip off, then place chicken in hot oil.
Repeat with remaining chicken.
Fry each side of chicken until a light blond
color.
Remove chicken from pan and keep
warm.
In the skillet, bring chicken stock to a light
boil.
Add butter, stirring constantly, until melt-
ed.
Add lemon juice and cook for 1 minute
while stirring constantly.
Pour sauce over chicken.
n