- 4
- 60 mins
Ingredients
- Cutlets:
- 8 dry linguine - cooked
- 1/2 cup AP flour
- 2 eggs, lightly beaten
- 2 cups panko bread crumbs
- 16 oz chicken breasts or tenders, season w/ S&P
- 6 TBS EVOO
- SAUCE
- 1/2 c minced shallots
- 1 tBS minced fresh garlic
- 1 tBS AP flour
- DEGLAZE:
- 1/4 cup dry white wine
- 3/4 cup low sodium chicken broth
- 1 TBS minced lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup heavy cream
- 2 TBS capers
- 1 TBS tomato paste
- 2 TBS butter, cubed
- 2 TBS minced fresh parsley
Preparation
Step 1
1. Cutlets place 1/2 c flour, eggs and panko in three separate shallow dishes
2. Chicken pieces should be 1/4" thin. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in panko, pressing to adhere. Transfer cutlets to prepared rack and let sit 30" to set the crust.
3. Saute cutlets in two batches in 3 TBS oil in a suate pan over medium-high heat until golden brown and cooked through, about 5 minuters total. Transfer cutlets to a platter and place in oven.
4. Sauce: Saute shallots and garlic in drippins in same pan over medium-high heat until softened 1-2 minutes. Whisk in 1 TBS flour, cook 1 minute.
5. 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 simer until thickened 2-3 minutes.
6. Off heat, whisk in butter until emulsified, then add parsley. Season w/ S&P.