Ingredients
- 1 pound boneless, skinless chicken breast
- 4 heaping tablespoons finely grated Pecorino cheese
- 8 tablespoons very finely chopped parsley
- 2 eggs, beaten well
- Flour, for dredging
- 1/2 cup olive oil
- 1/2 cups dry white wine
- 2 cups chicken stock
- 12 thin, round slices of lemon, seeds removed
- 4 tablespoons butter
Directions
Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. 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 the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium - high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan.
Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, garnish with remaining 4 tablespoons of parsley, and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By reesecat
on November 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love the idea of lemon and peccorino romano, so decided to give this recipe a try. It has become a family favorite, my children ask me to make it. A great way to bring mild flavor to plain old chicken cutlets. Easy to prepare and great paired with buttered noodles, sprinkled with a bit of the cheese with fresh steamed broccoli tossed in.
By Chef #1277892
Rockville, MD
on August 05, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I saw Chef Rosengarten make this dish on t.v. many years ago and decided to try it. Personally, I really dislike chicken, but not so my family. I've made this many, many times over the years and never had anyone not rave. This dish is simply delicious.
By Hudson Pernod
Cape Coral, FL
on April 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found this recipe when I was doing a Food Network search for recipes that used Pecorino, because I had just hand-carried a prize-winning artisanal Pecorino home from Tuscany. This recipe is fabulous. It is easy and divine. It's a little messy to prepare because there are a fair number of prep bowls or boards, but it is absolutely worth the cleanup. I used chicken tenders which I pounded. I would make this for company in a heartbeat -- it was a recipe that does not require, but is truly worthy of, a really fine cheese.
Read all 17 reviews