Chicken Cutlets Romano
Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.
Ingredients
| batter | |||
| 6 | large |
egg yolks
|
|
| 1 | large |
eggs
|
|
| ¼ | cup |
romano cheese
|
* |
| ½ | teaspoon |
garlic
minced |
|
| 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
diced |
* | |
| ¼ | cup |
white wine
|
* |
| 1 ½ |
lemons
juiced |
* | |
| 1 | tablespoon |
white vinegar
|
|
| 3 | ounces |
butter
softened |
|
| 1 ½ | cups |
heavy whipping cream
|
|
|
romano cheese
freshly grated, to taste |
* | ||
Directions
Preheat oven to 350℉ (180℃).
Combine the batter ingredients, set aside.
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.
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.
Heat olive oil in sauté pan and sauté until golden brown on both sides, turning gently so as not to tear the batter coating.
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.
Nutrition Facts
Serving Size 164g (5.8 oz)
