Wednesday, August 14, 2013

Chicken Milanese With Sage-And-Lemon-Butter Sauce

We all enjoyed this dish very much.  My husband, who was not hungry, ended up eating quite a bit and said he wanted to rate it a 5;  my son and I were hovering between 4-4.5 with myself leaning towards the lower end, but I have chicken issues.  It was a great breading and I do like chicken pounded thinly; the sauce was a tad lemony for me but still really amazing!  It wasn't the fastest meal, but it wasn't particularly hard to make. We halved the recipe since we are just 4 people.  Even the three year old loved the chicken and occasionally dipped hers in the sauce.




Chicken Milanese With Sage-And-Lemon-Butter Sauce
 

6 Tbl cold unsalted butter cut into tablespoons
2 medium shallots minced
1 Cup heavy cream
1 Cup dry white wine
1 Cup chicken stock or low-sodium broth
2 Tbl chopped fresh sage
2 Tsp freshly squeezed lemon juice
Pinch of cayenne pepper
Salt and freshly ground white pepper
Chicken
1 Cup seasoned dry bread crumbs
1/2 Cup panko (Japanese bread crumbs)
1/4 Cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
1 1/2 Tsp dried thyme
2 large eggs
Eight 6-ounce chicken breast cutlets pounded 1/4 inch thick
Salt and freshly ground black pepper
Vegetable oil for frying
1/4 Cup chopped parsley
1. PREPARE THE SAUCE In a medium saucepan, melt 1 tablespoon of the
butter. Add the shallots and cook over moderate heat until softened, 4
minutes. Add the cream, wine and stock and bring to a boil. Simmer over
moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the
heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at
a time. Add the sage, lemon juice and cayenne. Season with salt and
white pepper and cover.
 2. MEANWHILE, PREPARE THE CHICKEN In a shallow bowl, combine the bread
crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl,
beat the eggs. Season the eggs and chicken cutlets with salt and black
pepper. Dip each cutlet in the egg mixture and let the excess drip off,
then dredge in the bread crumbs. Transfer the breaded cutlets to a
baking sheet lined with parchment paper.
 3. Preheat the oven to 325. In each of 2 large skillets, heat 1/4 inch
of oil until shimmering. Working in batches, add the breaded cutlets and
cook over moderately high heat for 1 minute. Lower the heat to moderate
and fry, turning once, until the cutlets are browned and crisp, 4
minutes. Transfer to paper towels to drain, then keep warm in the oven
on another baking sheet while you fry the rest.
 4. Rewarm the sauce over moderate heat, stirring constantly. Arrange
the cutlets on plates, sprinkle with the parsley and serve with the
sauce.

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