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10 minutes
30 minutes
40 minutes
- 1 pinch ground black pepper
- 0.5 cup white wine
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 eggs, beaten
- 0.5 cup Parmesan cheese
- 4 tablespoons butter
- Season the chicken with salt and pepper. Spread Parmesan cheese on a plate. Divide chicken into three parts. Dip seasoned chicken in eggs, then coat with Parmesan. Repeat until all chicken pieces are well coated, adding an extra egg and more Parmesan if needed.
- Heat butter or margarine in a skillet over medium-high heat. Sauté chicken, stirring often, until golden brown.
- Lower the heat, then pour in the wine. Cover the pot and let it gently simmer for 20 minutes.
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