Chicken Martini

By á-98782

source: Pasta Brioni

Ingredients

• 4 chicken cutlets pounded to 1/8 inch thick
• salt and pepper
• 1 cup bread crumbs
• 1 1/4 cup grated Parmesan cheese
• 1 cup flour
• 2 eggs, beaten with 2 Tbsp. water
• 1/2 cup olive oil
• 16 thin asparagus spears, snapped and tops blanched until tender
• 1 1/4 cups white wine
• lemon juice to taste
• 1/4 cup unsalted butter, cut into small pieces and chilled

Preparation

Step 1

Preheat oven to 325 degrees. Season cutlets with salt and pepper. Mix bread crumbs with Parmesan cheese and set aside. Coat each cutlet with flour, tapping off excess; then dipping in egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal the coating and set aside.
heat a large saute pan on high. Add oil, gently place cutlets in pan and cook until a light brown. ( 3 minutes on each side) Drain cutlets and place on a baking sheet. Lay 4 asparagus spears in center of cutlet . Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm.
Remove oil from saute pan and place over high heat. Add wine and lemon juice and reduce by half. add butter and whisk in as sauce comes to a boil..Plate and spoon sauce over cutlets.