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Ingredientes
- 1/2 lb Boneless skinless chicken breast Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. (heaping) Finely-grated Pecorino cheese
- 4 Tbsp. Very finely minced parsley
- 1 x Egg beaten well Flour for dredging
- 1/4 c. Extra virgin olive oil
- 1/4 c. Dry white wine
- 1 c. Chicken stock
- 6 slc Lemon round and thin, seeds removed
- 2 Tbsp. Butter
Direcciones
- Cut the chicken breasts into 6 pcs of roughly equal size. Place the pcs between sheets of waxed paper, and lb. with a mallet till they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add in the beaten egg, whisking till it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mix. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer.
- Add in the extra virgin olive oil to a saute/fry pan large sufficient to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is warm, add in the cutlets. Saute/fry, turning once, till the cutlets are golden brown on the outside, just cooked on the inside (about 2 min per side). Remove the cutlets, and hold them in a single layer.
- Spill the oil out of the saute/fry pan. Return the pan to high heat. Add in the white wine, and reduce it to 2 Tbsp.. Add in the chicken stock and the lemon slices. Boil for 5 min, then remove the lemon slices. Keep boiling the sauce till it's reduced to 1/2 c.. Turn heat to very low. Swirl in the butter till the sauce is thickened. Add in the reserved chicken, turning them till they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 Tbsp. of parsley, and serve immediately.
- This recipe yields 2 servings.
- Suggested Wine: Antinori Castello della Sala, Sauvignon, 1996
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 2 servings | |
| Calories 434 | |
| Calories from Fat 363 | 84% |
| Total Fat 41.16g | 51% |
| Saturated Fat 11.79g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 307mg | 13% |
| Potassium 324mg | 9% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.78g | 2% |
| Protein 5.32g | 9% |
