Try this La Scala Chicken Romano recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Combine the batter ingredients, set aside. Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside. Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted. Add the cream and salt and pepper to taste. Heat through and keep warm. Dip medallions in batter mixture until thinly coated. Heat olive oil in saute pan and saute until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done. Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When chicken medallions are done, plate and serve with the sauce and grated romano. NOTES : Pittsburgh Post Gazette Sunday Aug. 3, 1997 Recipe by: La Scala Restaurant Pittsburgh, PA. David Sgro Exec. Posted to MC-Recipe Digest V1 #725 by lunchuck
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Serving Size: 1 Serving (845g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2714 | ||
Calories from Fat: 2324 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 258.2g | 344 % | |
Saturated Fat 130g | 650 % | |
Monounsaturated Fat 91.6g | ||
Polyunsanturated Fat 23.2g | ||
Cholesterol 5584.7mg | 1718 % | |
Sodium 1125.5mg | 39 % | |
Potassium 666.2mg | 18 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 21.4g | ||
Protein 81g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2714
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