Chicken Scampi
, 1 h, Serves 4
Crispy breaded chicken cutlets under melted muenster, smothered in a garlicky lemon-wine butter sauce.
| prepPreheat broiler, rack on middle level | |||||||
| prepLine a baking sheet with parchment | |||||||
| 95 g flour, for dredging | Mix flour, salt & pepper | Pound cutlets, dredge, egg, bread | Fry in batches 340°F / 170°C, 3-4 min/side | Add cutlets, spoon sauce, top with cheese | Broil 3-5 min until bubbly; move to platter | Whisk in butter, season, add parsley, pour | |
| 1 tsp kosher salt (for the flour) | |||||||
| 1/4 tsp black pepper (for the flour) | |||||||
| 4 large eggs, beaten | Beat eggs | ||||||
| 220 g Italian seasoned breadcrumbs | Mix crumbs, Pecorino, parsley, seasoning | ||||||
| 5 tbsp grated Pecorino Romano | |||||||
| 3 tbsp minced flat-leaf parsley (for the breading) | |||||||
| 1 tsp kosher salt (for the breadcrumbs) | |||||||
| 1/4 tsp black pepper (for the breadcrumbs) | |||||||
| 680 g chicken cutlets, pounded under 1/2 inch | |||||||
| olive or vegetable oil for frying, 1 inch deep | |||||||
| 60 ml olive oil | Fry garlic in oil & butter until golden | Add pepper flakes, cook 30 sec | Add wine & stock, reduce by 1/4 | Off heat, stir in lemon juice | |||
| 10 cloves garlic, minced | |||||||
| 45 g cold unsalted butter (for the sauce) | |||||||
| 1/2 tsp crushed red pepper flakes | |||||||
| 240 ml dry white wine | |||||||
| 180 ml chicken stock | |||||||
| 45 ml fresh lemon juice | |||||||
| 225 g sliced American muenster cheese | |||||||
| 30 g cold unsalted butter, cubed (to finish) | |||||||
| 1/4 cup minced flat-leaf parsley (to finish) | |||||||
| salt and pepper, to taste | |||||||
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