Chicken Milanese with Sage and Lemon Butter Sauce

SAUCE

6 tbls unsalted butter, cut into tablespoons

2 medium shallots, minced

1 c. heavy cream

1 c. chicken stock

1 c. dry white wine

2 tbls chopped fresh sage

2 tsp fresh lemon juice

pinch of cayenne pepper

salt and pepper to taste

CHICKEN

1 c. seasoned dry bread crumbs

1/2 c. panko bread crumbs

1/4 c. freshly grated parmigiano-reggiano cheese

finely grated zest of one lemon

1 1/2 tsp dried thyme

2 large eggs

8- 6oz chicken breast cutlets pounded 1/4 in thick

salt and pepper to taste

oil for frying

1/4 c. chopped parsley

1. Prepare the Sauce

melt 1 tablespoon of the butter, add shallots and cook over moderate heat until softened.  Add the cream, wine and stock. Bring to boil, then reduce heate and simmer 20 minutes until reduced to 1 1/2 cups.  Remove from heat, whisk in remaining butter, 1 tablespoon at a time.  Add lemon juice, cayenne and season with salt and pepper.  Cover.

2. Prepare the chicken

combine the bread crumbs, panko, grated cheese, lemon zest and thyme in a shallow bowl.

in another bowl, whisk the two eggs with a little water.

salt and pepper each cutlet on both sides before breading.  prepare all cutlets and put on a cookie sheet lined with parchment paper.

line another cookie sheet with paper towels and warm oven to 325 degrees then turn off.

as cutlets are fried, lay on paper towels and place in oven to keep warm.

Rewarm the sauce  over medium heat, arrange cutlets on a platter, sprinkle with parsley, top with sauce.

Serve with angel hair and salad.