Pollo Papale

Directions

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.