Pollo Papale

1. 1

   Francaise the chicken and eggplant.

2. 2

   Cut up chicken, leaving the lower part of the wing bone attached to the breast.

3. 3

   Tenderize the chicken breast until it's flat and thin, i.e., pound with hammer.

4. 4

   Can also francaise the dark meat and place under the breast.

5. 5

   In bowl, mix eggs, parsley, white pepper and salt.

6. 6

   In second bowl, put flour.

7. 7

   Dip chicken in flour.

8. 8

   Dip chicken in egg mixture.

9. 9

   Fry chicken until golden brown in vegetable oil.

10. 10

    Set chicken aside.

11. 11

    Cut eggplant into 1/8-inch thin slices.

12. 12

    Dip eggplant in flour, then in egg mixture.

13. 13

    Fry until golden brown in vegetable oil; set eggplant aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.