Scaloppine Of Chicken
|Whole chicken breasts||2 , split, skinned and boned|
|Flour||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
Pound breasts between waxed paper until very thin - about double original size.
In a small bowl, beat egg with milk.
On waxed paper, combine flour, salt and pepper.
On another piece of waxed paper place breadcrumbs.
Coat chicken with flour, shaking off excess.
Dip in egg, then in crumbs.
Chill chicken while preparing sauce.
Wine-Tomato Sauce: Combine 2 (8 oz.) tins tomato sauce with 3 tablespoons grated romano cheese; 1/2 cup dry white wine and 1/4 teaspoon basil.
Simmer about 10 minutes.
Cook chicken in oil until golden on each side, takes minutes only.
Arrange on hot platter, pour some of sauce over, and serve balance separately.