Posted at: 12/28/2012 8:55 AM | Updated at: 12/29/2012 9:33 AM
by Brian Donaldson, Executive Chef, Nové Italian Restaurant
4 skinless, boneless, chicken breast, pounded about 1/4 inch thick
All-purpose flour, for dredging
3 large eggs, beaten
1 cup parmigiano reggiano cheese, grated
1/4 cup extra-virgin olive oil
2 tablespoons butter
1 cup, dry white wine, such as Pinot Grigio
1 lemon, juiced
1 cup chicken stock
Kosher salt and freshly ground black pepper
2 asparagus spears, cut on the bias
3 sun-dried tomatoes, julienned
2 tablespoons chopped flat-leaf parsley
In three shallow bowls put flour in one bowl, beaten eggs in another, and parmigiano reggiano in the last one. Heat oil over medium-high heat in a large skillet.
Take pounded chicken breasts and dredge both sides of the chicken cutlets in the flour. Then dip into the egg wash to coat completely, letting the excess drip off. Next dip both sides of chicken cutlets into the cheese, and then once again back into the flour.
When the oil is nice and hot add the cutlets and fry for about 2 minutes on each side until golden. Remove the chicken cutlets to a large platter in a single layer to keep warm. Drain excess oil from skillet. To deglaze pan, add butter, wine, and lemon juice. Add chicken stock, salt, pepper and stir to combine. Reduce the heat to medium-low and return chicken to pan; add asparagus and sun-dried tomatoes. Simmer gently until it comes to a boil and sauce reduces. Put chicken on a platter and top with asparagus and sun-dried tomatoes. Pour sauce over chicken and garnish with parsley before serving.