Step 1 – Put flour in a shallow bowl. In another bowl, whisk eggs, Parsley and Parmesan cheese until the mixture is thoroughly blended.
Step 2 – Cut Chicken Breasts into thin 4-5oz cutlets.
Step 3 – Heat Canola oil in a large skillet over medium heat until the oil shimmers. (To test oil drop a small amount of egg mixture into oil, it will float to the top immediately.)
Step 4 – Coat the chicken cutlet in flour, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle. Remove from the skillet and set aside.
Step 5 – Take a new skillet and follow directions found on the Papa Joe’s French Sauce jar. Once sauce is brought to a boil, lower to a simmer. Add chicken bringing internal temperature to 165F. (Add water to taste if sauce is too rich or thick.)
Tip: Best served over cooked escarole or your favorite pasta. May also substitute veal, artichokes, broccoli, shrimp etc. in place of chicken