Chicken Milanese with Sage and lemon butter Sauce

By hanley89

Ingredients

• Sauce
• 6 tbs cold unsalted butter, cut into tablespoons
• 2 medium shallots, minced
• 1 cup heavy cream
• 1 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons fresh sage
• 2 teaspoons lemon juice
• pinch cayenne pepper
• Salt and ground white pepper to taste
• Chicken
• 1 cup seasoned bread crumbs
• 1/2 cup panko crumbs
• 1/4 cup parmigiano cheese, grated
• Finely grated zest of 1 lemon1
• 1 1/2 tsp dried thyme
• 2 large eggs
• 8 6 oz chicken breast cutlets, pounded 1/4 inch thick
• vegetable oil for frying
• 1/4 cup chopped parsley

Preparation

Step 1

1. Prepare the sauce
In a med saucepan, melt 1 tbs butter, add shallots and cook over moderate heat until softened, 4 minutes. Add cream, wine and stock and bring to boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add 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 with salt and pepper. Dip each chicken cutlet in egg mixture and let the excess drip off, then dredge in bread crumbs. Transfer the breaded cutlets to a baqking sheet lined with Parchment paper

3.Preheat the oven to 325. In each of 2 large skillets, heat 1/4 inch of oil to 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 annd crisp, 4 minutes. Transfer to paper towels to drain, then keep warm in oven on another baking sheet while you fry the rest

4. rewarm the sauce over moderate heat, stirring constantly. Arrange cutlets on plates, sprinkle wth parsley and serve with sauce