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Chicken in Parmesan & Bread Crumbs




Source of Recipe


Internet


List of Ingredients




4 boneless, skinless, chicken breasts
1/4 tsp salt
pinch of pepper
1 cup flour for dredging
1 egg, 1/8 tsp salt, and 1/2 tsp olive oil beaten together for dipping
1/2 cup freshly grated Parmesan and 1/2 cup breadcrumbs
Sauce:
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira, or white dry vermouth
1 cup whipping cream
salt and pepper
Lemon juice
2 Tbsp fresh parsley


Recipe



Pound chicken breasts with a cleaver or hammer until thin. Season the chicken with salt and pepper, then roll in the flour and shake off excess. Then dip in the beaten egg mixture and roll in the cheese and bread crumbs, patting them in place. Allow cheese and bread crumbs to set for 10 or 15 minutes. Saute on both sides in butter until done. Serve with the brown butter sauce as follows: Pour the stock or bouillon and wine into a saucepan with the butter and boil quickly on high heat until liquid is syrupy. Stir in the cream and boil down again until cream has thickened. Take off heat, taste for seasoning, and add lemon juice to taste. Pour the sauce over the chicken breasts and sprinkle with parsley.