Cut the chicken breast into 6 pieces of roughly equal size. Place the pieces between sheets of wax paper, and pound with a mallet until theyre thin. Season with salt and pepper. Place the cheese and 2 tablespoons of the parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until its smoothly incorporated. Place the flour on a wide plate. Dip the cutlets in the egg mixture. Remove them, making sure to let the excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove the cutlets from the flour, and hold them in a single layer (on a platter or on a counter). Add the olive oil to 2 saute pans, each large enough to hold 3 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pans. Return the pans to high heat. Add 2 tablespoons of white wine to each pan, and reduce it to 1 tablespoon in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce (another moment or two), until its reduced in each pan to 1/4 cup. Turn the heat to very low. Swirl a tablespoon of butter into each pan until the sauce is thickened. Taste for seasoning. Add 3 reserved cutlets to each pan, turning them until theyre coated with the sauce. Divide the cutlets between 2 dinner plates. Pour the remaining sauce over them, sprinkle with the remaining 2 tablespoons of parsley, and serve immediately. *** Recipe is from David Rosengartens Taste: One Palates Journey Through the Worlds Greatest Dishes GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using SNT & MC Buster on 01/18/99 Recipe by: David Rosengartens Taste
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|Serving Size: 1 Serving (770g)|
|Recipe Makes: 2|
|Calories from Fat: 260 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 249.3mg||77 %|
|Sodium 574.6mg||20 %|
|Potassium 1143.7mg||30 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 36.5g|
|Protein 39.6g||57 %|
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Calories per serving: 542
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