*Pepato is a mixture of grated parmesan and pepper.

You can buy Alessi Pepato or prepare your own by grinding 2 tbs red pepper flakes in a coffee or spice grinder and mixing with 1/3 cup grated parmesan cheese.

Substitute black peppercorns if you do not have red pepper flakes.

Divide the flour evenly onto two plates.

To one, add the paprika, to the other add the Pepato (parmesan/pepper mixture.) In a shallow bowl, beat the egg with the hot sauce.

In a large saute pan, heat the oil over medium heat- do not let it smoke.

Dip the chicken breasts first in the flour/paprika mix, shake off excess flour, dip in the egg wash, coating both sides thoroughly, then dip in the flour/Pepato mix to cover well.

When oil is hot, add the chicken breasts.

Do not overcrowd.

Cook until the coating is golden brown, about three minutes each side.

Remove and place on paper towels to drain.

Serve on a bed of spring greens or romaine lettuce.