Ingredients
- 2 eggs
- 525 gr chicken
- 240 ml wine (white)
- 180 ml salad oil
- 55 gr bread crumbs
- 40 gr parmesan cheese
- 3 gr salt
- 2 gr oregano
- 1 gr pepper
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.