Ingredients
- For cutlets:
- 8 oz dry linguine
- 1/2 c flour
- 2 eggs, beaten
- 2 c panko bread crumbs
- 2 boneless chicken breasts seasoned with salt and pepper
- 6 T olive oil
- For sauce:
- 1/2 c minced shallots
- 1 T minced fresh garlic c
- 1 T flour
- For Deglaze:
- 1/4 c dry white wine
- 3/4 c chicken broth
- 1 T minced lemon zest
- 1/4 c each fresh lemon juice and heavy cream
- 2 T capers
- 1 T tomato paste
- 2 T butter, cubed
- 2 T minced fresh parsley
Preparation
Step 1
Preheat oven to 200
Cooke the pasta in boiling salted water for 10 minutes and drain and set aside.
For the cutlets place 1/2 c flour, eggs and panko crumbs in three separate dishes.
Dredge the cutlets in flour, tapping off excess then in eggs, letting excess drip off then press into the panko crumbs. Transfer the cutlets to a baking sheet and let sit for 30 minutes to set the crust.
Saute the cutlets in two batches in 3T oil per patch over medium-high heat until golden brown and cooked through. About 5 minutes total. Transfer the cutlets to a platter and place in oven.
For the sauce: sauce shallots and garlic in drippings in same pan over medium-high heat until softened 1-2 minutes. Whisk in 1 T flour, cook 1 minute.
Deglaze pan with wine and cook until evaporated, whisking often. Whisk in broth, zest, lemon juice, cream, capers and tomato paste, Bring to a boil and simmer until thickened, 2-3 minutes.
Off heat whisk in butter until emulsified, then add parsley. Season sauce with salt and pepper,.