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Chicken Cutlets Romano


Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.















6 large egg yolks
1 large eggs
¼ cup romano cheese
½ teaspoon garlic
4 leaves basil
thinly shredded
1 small rosemary sprigs
destemmed, finely minced
1 pinch salt
1 pinch black pepper
freshly cracked
2 chicken breast halves, boneless, skinless
6 ounces each
3 tablespoons olive oil
Lemon cream sauce
2 shallots
¼ cup white wine
1 ½ lemons
1 tablespoon white vinegar
3 ounces butter
1 ½ cups heavy whipping cream
romano cheese
freshly grated, to taste


Preheat oven to 350℉ (180℃).

Combine the batter ingredients, set aside.

Add the batter ingredients into a small bowl.

Slice each chicken breast into three thin medallions, slicing on the bias.

Lightly season with salt and pepper.

Dredge in small amount of flour, shaking off excess.

Prepare the chicken.

Set aside.

Make the sauce:

Combine shallots, white wine, lemon juice and vinegar.

Reduce until only a small amount of liquid is left.

Add the softened butter, stirring continuously, until melted.

Add the cream and salt and pepper to taste.

Heat through and keep warm.

Dip medallions in batter mixture until thinly coated.

Until thinly coated.

Heat olive oil in sauté pan and sauté until golden brown on both sides, turning gently so as not to tear the batter coating.

until golden brown on both sides,

Transfer to baking sheet and bake medallions in oven for 3 to 4 minutes or until done.

Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin).

When chicken medallions are done, plate and serve with the sauce and grated romano.

Serving time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 72886% of calories from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 36g 180%
Trans Fat 0g
Cholesterol 572mg 191%
Sodium 218mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 43g
Vitamin A 49% Vitamin C 30%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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