Italian Chicken Breasts
10 skinless, boneless chicken breasts
½ cup milk
2 cups flour
2 teaspoons TexJoy Italian Seasoning
¼ cup grated Italian Cheese (parmesan)
2 tablespoons olive oil (more if needed)
1 (14 ½ oz.) can chicken broth
Juice of 2 fresh lemons
Combine eggs and milk in bowl. Add to this the chicken breasts.
On wax paper, combine 2 cups flour, 2 teaspoons Italian Seasoning, Italian cheese and mix well. Roll the chicken in this mixture.
Add olive oil to skillet and heat; add chicken and brown. Once done, take chicken out. Add broth and lemon juice to skillet; stir on low heat.
Place chicken breasts into skillet; heat on high. Once it boils, turn on low heat for 10 minutes, covered.
Yield: 8 – 10 servings
NOTE: You can substitute cutlets or veal sliced thin in the place of chicken.