Sbarros Chicken Francese

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5 boned and skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
2 lemons - juice of

-Pound chicken breasts flat and cut in half. Set aside.
-Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside.
-Put flour in a large shallow bowl.
-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
-Coat both sides of a piece of chicken with flour.
-Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil.
-Repeat with 4 more pieces.
-Fry each side of chicken until a light blond color.
-Remove from oil to a serving plate - keep warm.
-Repeat with other chicken pieces.
-Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously.
-Pour sauce over chicken.