Sbarro Chicken Francese

5 boneless 5 oz chicken breasts
5 eggs
3 oz romano cheese
1 tsp dried parsley
1 c flour
pinch white pepper
1 c chicken stock
1/2 lb butter
juice from 2 lemons
1 1/2 c oil (10% olive 90% vegetable)
lemon slices and chopped fresh parsley for garnish

Pound chicken breasts lat and cut in half. Scramble eggs in mixing bowl. Add romano cheese, parsley and white pepper. Blend and set aside. Put flour in large shallow bowl. In skillet, heat oil over medium heat. Check temp by dipping a corner of 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 in egg and place in hot oil. Fry each side of chicken until they're a light blonde color. Remove from oil to a serving plate. Bring chicken stock to a light boil. Add butter, stirring continuously until melted. Add lemon juice and cook for 1 minute while stirring. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.