Place chicken breasts side by side on
oultry seasoning.
dredge the chicken in flour.
in a
Dust chicken with flour.
In a
Flour chicken breast, then dip in egg, then in Parmesan cheese to coat. In a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste.
When the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. Bring to a boil, then remove from heat, sprinkle with a handful of Parmesan cheese, and serve.
Clean Chicken:
Soak Chicken cutlets in white vinegar and
hite wine, 1/2 cup chicken broth, and 1/2 cup
Cut chicken breast horizontally through the middle
owl. Coat each piece of chicken in flour; dip in beaten
Place flour in a shallow bowl.
Roll chicken in flour to coat.
Beat eggs, parmesan, parsley, salt& pepper until foamy.
Heat olive oil& butter in skillet over med.
high heat.
Dip chicken is egg mixture.
Place in skillet, cook chicken until browned, about 3 min per side.
Squeeze lemon juice on chicken and cook 1 min.
longer.
Flatten cutlets with meat pounder; dredge in flour, then into beaten eggs with parsley, black pepper and Parmesan.
Pan should be very hot.
Drop cutlets into oil and fry until golden.
Remove chicken; drain off oil.
Add sherry, lemon juice, chicken broth and chicken.
Cook 10 minutes uncovered until half of the liquid evaporates.
Add butter, additional parsley and pepper.
Cook 5 minutes.
If too moist, add a little flour.
Serve with a lemon slice on top.
s hot enough, dip the chicken in the flour, then the
If needed, pound chicken breasts down to 1/4\"-
Pound out chicken breasts to about 1/4
n another.
Dredge seasoned chicken in flour and then in
Lightly flour each piece of chicken.
Brown over medium heat. Place 2 slices of lemon on each piece of chicken and squeeze remainder of lemon juice over chicken.
Cover and cook on low heat for 15 minutes.
Add salt and pepper to taste.
Serve with side dish of pasta.
Pound chicken 1/4 inch thick.
Sprinkle with salt and pepper. Dredge eggs in flour mixed with salt and pepper, then dip in beaten eggs.
Heat oil and butter in skillet.
Cook each piece of chicken until golden on each side.
Coat chicken with flour, then egg beat,
Melt 2 tablespoons of the butter in a medium skillet over medium high heat.
Add chicken to skillet and brown for 5 to 7 minutes, turning occasionally. When chicken is browned, add remaining 6 tablespoons of butter and the lemon juice (if desired, add extra lemon juice to taste).
Saute for 6 minutes over medium heat, then remove chicken from skillet. Add cheese to skillet, stir all together until mixture has reached the consistency of a sauce, then pour the sauce over the chicken and serve hot.
Heat oil in large skillet. Dust chicken with flour. Dip in egg mixture (eggs, Romano cheese and Italian parsley) and saut in hot oil until light brown. Turn and cook other side. Remove to platter.
Lightly pound chicken (shiny side down).
Dip in flour to coat, then in eggs.
Cook in hot oil until golden brown on both sides. Drain oil from pan and add butter, lemon juice, garlic and mushrooms to pan.
Cook over medium heat until chicken is cooked through and mushrooms are soft, but not soggy (about 5 to 8 minutes).
Arrange on platter.
Pour liquid from pan over chicken. Sprinkle with chopped fresh parsley.
Makes 4 servings.