Pollo Papale - cooking recipe

Ingredients

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

Preparation

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