Chicken Francese

• 5 boned, skinned chicken breast halves
• 5 eggs
• 3 oz. grated Romano cheese
• 1 tsp. dried parsley
• 1 pinch ground white pepper
• all-purpose flour - for coating
• 1/8 cup olive oil
• 1 cup chicken stock
• 1 cup butter
• juice of 2 lemons

1. -Pound chicken breasts flat and cut in half. Set aside.
2. -Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
3. -Put flour in a shallow bowl. Set aside.
4. -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.
5. -Coat both sides of a piece of chicken with flour.
6. -Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
7. -Repeat with remaining chicken.
8. -Fry each side of chicken until a light blond color.
9. -Remove chicken from pan and keep warm.
10. -In the skillet, bring chicken stock to a light boil.
11. -Add butter, stirring constantly, until melted.
12. -Add lemon juice and cook for 1 minute while stirring constantly.
13. -Pour sauce over chicken.

chicken, eggs, romano cheese, parsley, ground white pepper, flour, olive oil, chicken stock, butter, lemons

Taken from www.epicurious.com/recipes/member/views/chicken-francese-50024750 (may not work)