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La Scala Chicken Romano

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy Pittsburgh Poultry 2 Servings

INGREDIENTS

6 Egg yolks
1 Whole egg
1/4 c Romano cheese
1/2 t Garlic, minced
4 Leaves basil leaves, thinly
shredded
1 Rosemary sprigs, destemmed
finely minced
1 pn Salt
1 pn Freshly cracked pepper
2 6-oz boned and skinned
chicken breast halves
3 T Olive oil
2 Shallots, diced
1/4 c White wine
1 1/2 Lemons, juiced
1 T White vinegar
3 oz Butter, softened
1 1/2 c Heavy whipping cream
Romano cheese, freshly
grated to taste

INSTRUCTIONS

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  Recipe by: La Scala Restaurant  Pittsburgh, PA.  David Sgro Exec.
Posted to MC-Recipe Digest V1 #725 by lunchuck <jock@twd.net> on Aug
07, 1997

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