Pollo Papale
Pollo Papale features tender, golden-fried chicken and eggplant slices coated in seasoned flour and egg, served with rich marinara sauce and melted cheeses for a comforting Italian classic.
Ingredients
Instructions
- Cut up chicken, leaving the lower part of the wing bone attached to the breast.
- Tenderize the chicken breast until it's flat and thin by pounding with a hammer.
- In a bowl, mix eggs, parsley, white pepper, and salt.
- Place flour in a second bowl.
- Dip the chicken pieces in flour, then in the egg mixture, and fry until golden brown in vegetable oil.
- Set the fried chicken aside.
- Cut eggplant into 1/8-inch thin slices.
- Dip eggplant slices in flour, then in the egg mixture.
- Fry the eggplant until golden brown in vegetable oil and set aside.
- In a baking dish, layer the fried chicken and eggplant slices, cover with marinara sauce, and top with mozzarella and parmesan cheese.
- Bake until cheese is melted and bubbly, then serve with sherry wine for added flavor.
Nutrition & Diet Analysis (per serving)
910
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).