| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken, boned |
| 1/2 |
c |
Bread crumbs |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Parmesan cheese |
| 1 |
ts |
Oregano |
| 1 |
c |
White wine |
| 3/4 |
c |
Salad oil |
INSTRUCTIONS
Pound chicken till thin. Pat dry and cut into pieces. Combine bread crumbs,
parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish.
Dip chicken into egg, then into the crumb mixture, coating both sides. Heat
oil in skillet. Saute' chicken until brown - about 3 minutes each side.
Remove to a warm platter. Drain fat, Stir in wine scraping up brown residue
until boil. Pour over chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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