La Scala Chicken Romano
batter
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 teaspoon garlic; minced
4 leaves basil leaves; thinly shredded
1 small rosemary sprigs; destemmed, finely minced
1 pinch salt
1 pinch freshly cracked pepper
2 6 oz boned and skinned chicken breast halves
3 tablespoons olive oil
lemon cream sauce
2 shallots; diced
1/4 cup white wine
1 1/2 lemons; juiced
1 tablespoon white vinegar
3 ounces butter; softened
1 1/2 cups heavy whipping cream
Romano cheese; freshly grated, to taste
Preheat oven to 350F. Combine the batter ingredients, set aside.
Sliceeach 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 saute pan and saute 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 3-4 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.
NOTES : Pittsburgh Post Gazette
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