CHICKEN MARTINI

CHICKEN MARTINI image

Yield 4

Number Of Ingredients 11

4 chicken cutlets, pounded to 1/8-inch thick
salt and freshly ground pepper
1 cup small bread crumbs
1 1/4 cup grated Parmesan cheese, divided
1 cup flour
2 eggs, beaten with 2 tablespoons water
1/2 cup extra virgin olive oil
16 thin asparagus spears, bottoms snapped off, blanched until tender
1 1/4 cups dry white wine
1/2 lemon, juiced
1/4 cup unsalted butter, cut into small pieces and chilled

Steps:

Preheat oven to 325 degrees. Season chicken with salt and pepper. Mix bread crumbs and one cup Parmesan and set aside. Coat each chicken cutlet lightly with flour, tapping off excess, then dip into egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal coating, and set aside. Heat large pan on high and add oil. When hot, gently place two breaded cutlets in pan and cook until light golden brown (about 3 minutes per side). Drain cutlets on paper towels and place on baking sheet. Repeat with remaining cutlets. Lay 4 asparagus spears in center of each cutlet. Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm. To make sauce: Remove oil from saute pan and place pan over high heat. Add wine and lemon juice and reduce by half, scraping any bits off the bottom of the pan. Add butter and whisk in as sauce comes to a boil. Turn off heat and check seasoning. Place chicken on plates and spoon sauce over each cutlet.