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.

SBARRO, INC. (SBARRO) is an owner, operator and franchisor of quick-service restaurants, serving a variety of Italian specialty foods with 927 company-owned and franchised restaurants during the fiscal year ended January 2, 2005 (fiscal 2004). Under the Sbarro, Sbarro The Italian Eatery, Cafe Sbarro, Umberto's, Tony and Brunos and La Cuccina names, the Company offers pizza, pasta and other hot and cold Italian entrees, salads, sandwiches, cheesecake and other desserts and beverages. All of Sbarro's entrees are prepared fresh daily in each restaurant using special recipes developed by the Company. Sbarro has created, through subsidiaries and joint ventures, other restaurant concepts in addition to the Sbarro restaurants. Sbarro operates 24 other concept restaurants through owned subsidiaries and joint ventures.

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