How To make La Scala Chicken Romano
Batter 6 egg yolks
1 whole egg
1/4 cup romano cheese
1/2 teaspoon garlic
minced
4 leaves basil leaves :
thinly shredded
1 small rosemary sprigs, destemmed -- finely minced
pinch salt pinch freshly cracked pepper 2 6-oz boned and skinned chicken breast halves
3 tablespoons olive oil
Lemon Cream Sauce 2 shallots diced
1/4 cup white wine
1 1/2 lemons :
juiced
1 tablespoon white vinegar
3 ounces butter softened
1 1/2 cups heavy whipping cream
romano cheese, freshly grated :
to taste
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.
How To make La Scala Chicken Romano's Videos
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How to Make Chickpeas and Pasta - Mad Hungry with Lucinda Scala Quinn
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Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
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Authentic Farmhouse Chowder Recipe - Mad Hungry with Lucinda Scala Quinn