La Scala Chicken Romano

Recipe Ingredients

		Batter
6		Egg yolks
1		Egg
1/4 cup	36g / 1.3oz	Romano cheese
1/2 teaspoon	2.5ml	Garlic - minced
4		Leaves basil leaves - thinly shredded
1		Rosemary sprigs - destemmed, finely (small) minced
1		Salt
1		Freshly cracked pepper
2		Boned and skinned chicken breast halves
3 tablespoons	45ml	Olive oil
		Lemon cream sauce
2		Shallots - diced
1/4 cup	59ml	White wine
1 1/2		Lemons - juiced
1 tablespoon	15ml	White vinegar
3 oz	85g	Butter - softened
1 1/2 cups	355ml	Heavy whipping cream
		Romano cheese - freshly grated, to taste

Recipe Instructions

Preheat oven to 350F. Combine the batter ingredients, set aside. Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper.

Dredge in small amount of flour, shaking off excess. Set aside. Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted.

Add the cream and salt and pepper to taste.

Heat through and keep warm. Dip medallions in batter mixture until thinly coated.

Heat olive oil in saute pan and saute until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done.

Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When chicken medallions are done, plate and serve with the sauce and grated Romano.

NOTES : Pittsburgh Post Gazette Sunday Aug. 3, 1997

Source:
La Scala Restaurant Pittsburgh, PA. David Sgro Exec.

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