La Scala Chicken Romano With Lemon Cream Sauce Recipe

ingredients

Batter
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 teaspoon garlic, minced
4 basil leaves, thinly shredded
1 small rosemary sprigs, de-stemmed, finely minced

Chicken
1 pinch salt
1 pinch freshly cracked black pepper
2 boned and skinned chicken breast halves (6 ounce size)
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 cup heavy whipping cream
Romano cheese, freshly grated, to taste

directions

Preheat oven to 350 degrees F. 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.

For 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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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