Pollo Papale

• 4 chicken breasts
• 4 eggs
• 1/2 Tbsp. white pepper
• vegetable oil
• Parmesan cheese
• 1/3 c. sherry wine
• 1/2 lb. unsalted butter
• chicken stock
• eggplant (enough to cover chicken)
• flour
• salt
• Mozzarella cheese (to cover chicken)
• fresh parsley
• 1/4 c. marinara sauce (not Aunt Millie's, your own!)
• fresh red pepper

1. Francaise the chicken and eggplant.
2. Cut up chicken, leaving the lower part of the wing bone attached to the breast.
3. Tenderize the chicken breast until it's flat and thin, i.e., pound with hammer.
4. Can also francaise the dark meat and place under the breast.
5. In bowl, mix eggs, parsley, white pepper and salt.
6. In second bowl, put flour.
7. Dip chicken in flour.
8. Dip chicken in egg mixture.
9. Fry chicken until golden brown in vegetable oil.
10. Set chicken aside.
11. Cut eggplant into 1/8-inch thin slices.
12. Dip eggplant in flour, then in egg mixture.
13. Fry until golden brown in vegetable oil; set eggplant aside.

chicken breasts, eggs, white pepper, vegetable oil, parmesan cheese, sherry wine, unsalted butter, chicken, flour, salt, mozzarella cheese, parsley, marinara sauce, fresh red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414665 (may not work)