4 chicken breasts
salt and pepper to taste
1 cup white dry wine
8 slices of provolone cheese
2 beaten eggs
1 cup breadcrumbs
4 chicken breasts
salt and pepper to taste
1 cup white dry wine
8 slices of provolone cheese
2 beaten eggs
1 cup breadcrumbs
Cut each breast in half, removing the bone
Gently pound each cutlet
Season with salt and pepper to taste
Combine with wine and let it sit for 3 hours or overnight
Split each breast in half, from top to bottom
Stuff each piece with a moderate-sized slice of provolone cheese
Secure with toothpicks and coat with beaten eggs and then breadcrumbs
Fry in plenty of hot oil until golden and tender
Drain on absorbent paper
Serve with vegetables.
