Parmesan Crusted Chicken with Sage butter Sauce

By hanley89

Ingredients

• Dipping Mixture:
• 4 Boneless skinless chicken cutlets( 6-8oz each)
• 2 egg whites
• 2 tsp cornstarch
• Juice of 1/2 lemon
• Crusting Mixture
• 1 cup coarse dry bread crumbs
• 1/2 cup grated parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/4 tsp black pepper
• Minced zest of 1 lemon
• 3 tbsp olive oil for sauteeing chicken
• Sage butter Sauce
• 3 tbsp minced shallots
• 1 tbsp unsalted butter
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp lemon juice
• 4 tbsp cold unsalted butter, cubed
• 1-2 tsp minced fresh sage
• Salt, white pepper, cayenne pepper to taste

Preparation

Step 1

1. Pound chicken cutlets until even thickness. Whisk eggs, cornstarch and lemon juice in shallow dish for dipping.Combine bread crumbs, parmesan cheese, parsley,salt, pepper,lemon zest in a second wide shallow dish
2.Dip chicken in egg mixture, then into crust mixture. Let chicken rest on wire rack in the refrigerator 20 -30 minutes to set crust
3. Preheat oven to 450
4. Saute shallots in 1 tbsp butter in a small saucepan over medium heat until soft about 203 minutes. Add wine,cream, broth, and lemon juice. Simmer until liquid is reduced by half 8-10 minutes. Whisk in remaining butter, 1 tbsp at a time. Do not add more butter until previous tablespoon has melted. Stir in sage, salt , white pepper and cayenne pepper. Keep warm until ready to serve( NOTE: keep sauce warm in a cup set inside a bowl of hot -not boiling water. Stir sauce often)
5.Saute chicken in olive oil in a large nonstick ovenproof skillet over medium high heat until chicken is golden brown and crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking a bout 8-10 minutes more ( If you don't have a ovenproof skillet, transfer carefully to a 13x9 glass pyrex oven dish)
6. serve Chicken with sauce and roasted potatoes