PARMESAN CRUSTED CHICKEN BREASTS Serves 4
Preheat oven to 450.
4 boneless, skinless chicken breast filets pounded to 1/2 inch thickness.
4 Tbsp. olive oil
2 egg whites
2 tsp. cornstarch
juice of half lemon
3/4 cup dry bread crumbs
3/4 cup finely grated Parmesano Reggiano or Grana Padano cheese
2 Tbsp. finely chopped fresh Italian flat leaf parsley
2 tsp. coarse salt
1/4 tsp. black pepper
1/4 tsp. paprika (optional)
Grated zest of 1 lemon (yellow part only)
METHOD:
Whisk together til fully blended, egg whites, cornstarch and lemon juice in a shallow dish suitable for dipping.
In a wide, shallow dish or pan combine the bread crumbs, Parmesan cheese, chopped parsley, salt, pepper, paprika and grated lemon zest.
Dip the chicken breasts in the egg white mixture, holding to drain excess, then coat in the dry bread crumb mixture pressing to make sure the coating adhers. Let the breasts rest on a rack for about 20 minutes at room temperature.
Saute the breasts in olive oil over medium high heat for about 5 minutes or til golden and crisp on one side. Turn the breasts carefully with a spatula and transfer the skillet to the preheated oven.
Bake for 9-11 minutes or til golden brown. Meanwhile prepare the sauce.
LEMON CAPER SAUCE
2 Tbsp. shallots finely minced
1 Tbsp. butter
1/2 cup white wine
1/2 cup heavy or whipping cream
1/2 cup chicken broth
2 Tbsp. lemon juice
1 tsp. salt, 1/4 tsp. pepper and 1/8 tsp. cayenne pepper
1 Tbsp. or more tiny capers
3 Tbsp. very cold butter
SAUTE SHALLOTS in 1 Tbsp butter over med/low heat for about 4 minutes..
Add cream, wine, chicken broth, and lemon juice. Simmer til reduced to half volume.
Add salt, pepper, cayenne pepper and capers. Heat through.
Swirl 1 Tbsp. butter at a time (do not add more butter til the first Tbsp. is completely melted into the sauce) repeat with the remaining butter til sauce is somewhat thickened.
Transfer the chicken breasts to a platter and ladle the sauce over all.
VARIATION: Substitute 1 Tbsp. chopped fresh sage for the capers.
