| 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 |
ts |
Garlic; minced |
| 4 |
|
Leaves basil leaves; thinly shredded |
| 1 |
sm |
Rosemary sprigs; destemmed, finely minced |
| 1 |
pn |
Salt |
| 1 |
pn |
Freshly cracked pepper |
| 2 |
|
6-oz boned and skinned chicken breast halves |
| 3 |
tb |
Olive oil |
| 2 |
|
Shallots; diced |
| 1/4 |
c |
White wine |
| 1 1/2 |
|
Lemons; juiced |
| 1 |
tb |
White vinegar |
| 3 |
oz |
Butter; softened |
| 1 1/2 |
c |
Heavy whipping cream |
|
|
Romano cheese; freshly grated, to taste |
INSTRUCTIONS
BATTER
LEMON CREAM SAUCE
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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