Friday, August 10, 2007

Chicken Picatta

4 boneless skinless chicken breasts, split
2 cups flour, seasoned with salt and black pepper
6 eggs
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil
2 cups olive oil

Preheat oven to 350 degrees. Combine eggs, cheeses, parsley and basil together in a large mixing bowl. Heat the 2 cups of olive oil in a large skillet over medium heat.

Dip the chicken breasts in flour and then in the piccatta batter. Coat evenly on both sides. Carefully place it in the skillet and fry. When edges are golden brown, turn and brown the other side.

Take the chicken out of the pan and place in another pan lined with paper towels to absorb most of the olive oil. Bake in 350 degree oven for 10-15 minutes.

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