- 4
- 45 mins
Ingredients
- 4 boneless chicken breasts
- 3 eggs
- 1/4 cup half and half
- 2 cloves garlic, minced fine
- 1 tablespoon fresh parsley, chopped fine
- 1/4 cup Romano cheese, grated
- 1/4 sherry wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup flour
- 1-1/2 cups breadcrumbs
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
Preparation
Step 1
Wash, pat dry and cut each chicken breast into 3 slices. Gently pound each piece to 1/4 inch thick.
In a medium bowl, beat the eggs, cream, cheese, garlic, parsley, sherry wine, pepper and salt. Divide mixture into two bowls. Place the chicken in one of the bowls, cover and marinate for one hour. Remove the chicken and discard egg mixture.
Prepare three shallow dishes or pie pans. Place flour in the first, the remaining egg mixture in the second and the breadcrumbs in the third. Dredge the chicken pieces in flour, then dip into the egg mixture and then coat with the breadcrumbs.
In a large frying pan over medium-high heat, fry the chicken in olive oil until golden brown on both sides, about 2-3 minutes.Place the chicken in a baking or casserole dish. Pour broth over the chicken and dot with pieces of butter.
Cover and cook for about 15 minutes at 350 degrees. Uncover and cook another 15 minutes. Garnish with parsley.