La Scala Chicken Romano

* Exported from MasterCook *

La Scala Chicken Romano

Recipe By : La Scala Restaurant Pittsburgh, PA. David Sgro Exec.
Chef
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
pinch salt
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.
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
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 Sunday Aug. 3, 1997