- 6 tablespoons cold unsalted butter, cut into tablespoons
- 2 medium shallots, minced
- 1 cup heavy cream
- 1 cup dry white wine
- 1 cup chicken stock or low-sodium broth
- 2 tablespoons chopped fresh sage
- 2 teaspoons freshly squeezed lemon juice
- Pinch of cayenne pepper
- Salt and freshly ground white pepper
- 1 cup seasoned dry bread crumbs
- 1/2 cup panko (Japanese bread crumbs)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Finely grated zest of 1 lemon
- 1 1/2 teaspoons dried thyme
- 2 large eggs
- Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
- Salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/4 cup chopped parsley
- Prepare the Sauce In a medium saucepan, melt 1 tablespoon of the butter. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the cream, wine and stock and bring to a boil. Simmer over moderate heat until reduced to 1 1/2 cups, 20 minutes. Remove from the heat and whisk in the remaining 5 tablespoons of butter, 1 tablespoon at a time. Add the sage, lemon juice and cayenne. Season with salt and white pepper and cover.
- Meanwhile, Prepare the Chicken In a shallow bowl, combine the bread crumbs, panko, cheese, lemon zest and thyme. In another shallow bowl, beat the eggs. Season the eggs and chicken cutlets with salt and black pepper. Dip each cutlet in the egg mixture and let the excess drip off, then dredge in the bread crumbs. Transfer the breaded cutlets to a baking sheet lined with parchment paper.
- Meanwhile, Prepare the Chicken Preheat the oven to 325°. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute. Lower the heat to moderate and fry, turning once, until the cutlets are browned and crisp, 4 minutes. Transfer to paper towels to drain, then keep warm in the oven on another baking sheet while you fry the rest.
- Meanwhile, Prepare the Chicken Rewarm the sauce over moderate heat, stirring constantly. Arrange the cutlets on plates, sprinkle with the parsley and serve with the sauce.
Light-bodied, red fruitinflected Beaujolais.