Breaded chicken cutlet

I wanted to make a schnitzel of some kind and Charlie was craving something with buttery egg noodles so I made a variation of Martini Chicken and a milk gravy with parmesan melted in. I used grated parmesan in the(salted) flour and mixed some with panko bread crumbs instead of just parm as the outer coating.  Left out the carrots and added bread and butter pickles instead.  I didn't use any wine or lemon juice and fried the breasts in olive oil.

Breast of Chicken, Martini-Style

This recipe for breast of chicken, martini-style, is from "Two Meatballs in the Italian Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.

INGREDIENTS

Serves 4.

• Coarse salt

• 8 ounces green beans or haricots verts, trimmed

• 4 carrots, cut into thin strips, about 2 inches long

• 4 boneless, skinless chicken breast halves (6 ounces each), tendons removed

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup all-purpose flour

• 3 large eggs, beaten

• 1 1/3 cups freshly grated Parmigiano-Reggiano cheese

• 2 cups safflower or corn oil

• 2 tablespoons unsalted butter

• 2 tablespoons fresh lemon juice

• 3/4 cup dry white wine

DIRECTIONS

1. Preheat oven to 425 degrees.

2. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add carrots to boiling water and cook until tender-crisp, about 3 minutes. Drain and transfer vegetables to ice-water bath to cool. Drain and set aside. Repeat process with green beans.

3. Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.

4. Remove chicken from plastic wrap; season with salt and pepper. Place flour, eggs, and cheese each in separate large, shallow dishes. Coat each chicken breast half evenly with flour, shaking off any excess. Then di !p in egg, followed by cheese to coat.

5. Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.

6. Melt butter in a small saucepan over medium heat. Add lemon juice and wine; stir to combine. Pour butter mixture into the bottom of a large baking dish. Arrange chicken in baking dish and top each with an equal amount of beans and carrots. Brush some of the butter mixture over the chicken and vegetables and transfer baking dish to oven. Cook until vegetables begin to brown, 15 to 20 minutes. Remove from oven and serve immediately.

First published October 2007