Chicken Sorrentino(For 2)

• 4 chicken cutlets, pounded (not too thin)
• 3 Tbsp. butter
• 3 eggs
• 1 tsp. salt
• 1/2 c. flour
• 1/2 c. vegetable oil
• 1/4 c. Marsala wine
• 1/4 c. chicken broth
• 1 eggplant, skinned and sliced 1/4-inch thick
• 1/2 lb. Mozzarella
• 1 tsp. pepper

1. Dip chicken cutlets in flour, then beaten eggs.
2. Fry on medium heat in hot oil until golden brown; set aside.
3. Dip eggplant in flour, then eggs and fry in same oil, until golden brown.
4. Set aside.
5. Put Marsala wine, butter, salt, pepper and chicken broth into clean frying pan.
6. Saute chicken cutlets for about 10 minutes in mixture over low heat.
7. Add slices of eggplant over chicken. Top with thin slices of Mozzarella.
8. Cover; simmer for 3 minutes. Serve immediately.

chicken cutlets, butter, eggs, salt, flour, vegetable oil, marsala wine, chicken broth, eggplant, mozzarella, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236788 (may not work)