-
1
Heat medium non-stick frying pan over medium heat.
-
2
Clean and trim fat off chicken cutlets.
-
3
Add 1 or 1/2 tablespoons of butter, and 0.125 cup of olive oil to the pan.
-
4
Next, heat another medium non-stick frying pan over medium heat.
-
5
For the eggplant: While the first frying pan is warming, beat the egg in a medium bowl.
-
6
Wash the eggplant and cut into 1/4 inch pieces.
-
7
Place bread crumbs on a separate plate.
-
8
Now, add the chicken to the first frying pan (with the butter and oil), salt and pepper the chicken to taste and brown on both sides.
-
9
Make sure it's cooked through.
-
10
Once they are finished, transfer to separate plate and keep warm.
-
11
Continue until all chicken cutlets are cooked.
-
12
Add enough vegetable oil to the other frying pan to cover the bottom.
-
13
Dip the eggplant first in the egg then in the breadcrumbs, covering both sides.
-
14
Place eggplant in frying pan and cook.
-
15
Transfer to separate plate and keep warm.
-
16
Continue until you've cooked enough eggplant.
-
17
When all the chicken is finished cooking, add 1/2 cup of water to the hot pan and scrape all remains from the bottom, mix with the water.
-
18
Put on high heat, bring to a boil, and let reduce for a couple of minutes.
-
19
Add 1/2 cup white wine or white cooking wine.
-
20
Let boil and reduce until about half.
-
21
Put on low heat.
-
22
When all the eggplant is cooked, heat a broiler, place one layer of chicken, top with eggplant, and then mozzarella cheese.
-
23
Broil until cheese is melted.
-
24
Transfer to plate, pour sauce (distribute evenly among plates) over chicken.
-
25
Viola, serve!
