BREAST OF CHICKEN, MARTINI-STYLE
Steps:
- Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the green beans and carrots to the boiling water and cook until they are brightly colored but still crisp, about 3 minutes. Drain and transfer to the bowl of ice water to prevent further cooking. Drain and set aside. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using a meat pounder or the back of a skillet, pound the chicken breasts to a 3/8-inch thickness. Place the chicken on a large plate and sprinkle on both sides with 1 teaspoon salt and the pepper. Spread the flour on a large plate. Beat the eggs in a shallow bowl. Spread the Parmigiano-Reggiano cheese on another large plate. Dredge the chicken in the flour and shake off the excess. Then dip in the egg mixture, turning to coat, and then in the Parmigiano-Reggiano cheese. Line a platter with paper towels. Place the oil in a deep 10- to 12-inch ovenproof skillet over medium-high heat. When the oil is sizzling hot, reduce the heat to medium, add the chicken, in batches, and fry until golden brown, 2 to 3 minutes on each side; wait for the oil to reheat between batches; transfer to the paper-towel-lined platter to drain. Combine the melted butter, lemon juice, and wine in a baking dish large enough to hold all the chicken comfortably in one layer. Arrange the chicken breasts in the dish, and place an equal amount of the beans and carrots on top of each chicken breast. Baste the chicken breasts with the wine and butter mixture. Place the dish in the oven and cook until the vegetables begin to brown, 15 to 20 minutes. Remove from the oven and serve immediately. (Use a flexible spatula to remove the individual portions, without disturbing the vegetables on top.)
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