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Chef Jean Pierre
Ingredients
  • 4 six-ounce Chicken Scaloppini
  • 2 cups All-Purpose Flour seasoned
  • 2 Eggs lightly beaten
  • 2 cups Panko Japanese Bread Crumbs seasoned with herb de Provence
  • 3 tablespoons Regianno Parmesan grated
  • 1 tablespoon Extra Virgin Basil or Extra Virgin Olive Oil
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