In Romanian: Pui pane



  1. Section the chicken, salt.
  2. Cut the chicken in medium sized pieces, about a finger thick.
  3. Lightly pound with the wooden hammer, salt and pepper.
  4. Dredge each chicken slice with the eggs beaten with a teaspoon of oil, flour, egg again and finally, bread crumbs.
  5. Fry on both sides in hot lard.
  6. Serve with french fries, sautéd vegetables or a salad.

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