Chicken Milanese with Sage-and-Lemon-Butter Sauce
"These pounded, breaded and fried chicken cutlets, with their crisp golden crust, were Linda Meyers's childhood favorite. "If guests were coming over, my mom would add a butter sauce," she says. Here, she creates her own butter sauce, made with fresh sage and lemon, and serves the dish alongside a simple salad with Italian vinaigrette...."
INGREDIENTS
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6 tablespoons cold unsalted butter, cut into tablespoons
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2 medium shallots, minced
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1 cup heavy cream
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1 cup dry white wine
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1 cup chicken stock or low-sodium broth
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2 tablespoons chopped fresh sage
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2 teaspoons freshly squeezed lemon juice
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Pinch of cayenne pepper
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Salt and freshly ground white pepper
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1 cup seasoned dry bread crumbs
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1/2 cup panko (Japanese bread crumbs)
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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Finely grated zest of 1 lemon
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1 1/2 teaspoons dried thyme
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2 large eggs
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Eight 6-ounce chicken breast cutlets, pounded 1/4 inch thick
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Salt and freshly ground black pepper
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Vegetable oil, for frying
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1/4 cup chopped parsley
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