Sbarro Chicken Francese.

Sbarro Chicken Francese.

5 ; boneless 5 oz. chicken breasts

5 eggs

3 oz. Romano cheese

1 teaspoon dried parsley

1 cup flour

pinch of white pepper

1 cup chicken stock

1/2 pound butter

juice from 2 lemons

1 1/2 cups oil (10% olive oil, 90% vegetable oil) lemon slices and

chopped fresh parsley for garnish.

Pound chicken breasts flat and cut in half. Set aside.

Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white

pepper. Blend and set aside.

Put flour in a large shallow bowl.

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.

Coat both sides of a piece of chicken with flour. Dip chicken in

egg mixture, making sure all flour is covered with egg. Let excess

egg drip off, then place chicken in hot oil. Repeat with 4 more

pieces. Fry each side of chicken until a light blond color. Remove

from oil to a serving plate ; keep warm.

Repeat with other chicken pieces.

Bring chicken stock to a light boil. Add butter, stirring

continuously, until melted. Add lemon juice and cook for 1 minute

while stirring continuously.

Pour sauce over chicken and garnish with lemon slices and chopped

fresh parsley.