CopyCat Sbarro Chicken Francese

Let's Cook

1. Step 1.

   In a mixing bowl, scramble the eggs with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Add the Romano cheese, parsley, and white pepper, then blend well. Set the egg mixture aside.

2. Step 2.

   Put the flour in a large shallow bowl or dish, spreading it out evenly. This will be used to coat the chicken pieces.

3. Step 3.

   In a large skillet, heat oil over medium heat until it reaches frying temperature. To check, dip a corner of a chicken piece into the oil; if it boils slowly and steadily around the chicken, the oil is ready. If it sizzles rapidly, lower the heat slightly; if nothing happens, wait a bit longer.

4. Step 4.

   While the oil heats, coat both sides of one piece of chicken with flour, shaking off any excess. Then dip the floured chicken into the egg mixture, making sure all the flour is covered with egg. Let the excess egg drip off, then carefully place the chicken into the hot oil. Repeat with 4 more pieces, working in batches to avoid crowding the pan.

5. Step 5.

   Fry each side of the chicken until it turns a light blond color, about 2 to 3 minutes per side, depending on thickness. Use tongs to turn the pieces gently. Once cooked, remove the chicken from the oil and place on a serving plate; keep warm. Repeat with the remaining chicken pieces, adding more oil if needed.

6. Step 6.

   While the last batch of chicken is frying, bring the chicken stock to a light boil in a small saucepan over medium heat. Add the butter, stirring continuously, until it is fully melted and incorporated. Add the lemon juice and cook for 1 minute, stirring continuously.

7. Step 7.

   Pour the sauce over the fried chicken and garnish with lemon slices and chopped fresh parsley. Serve immediately.