Preheat oven to 200 degrees. Place a rack inside a baking sheet.
For the pasta, cook linguine according to package directions; drain and set aside.
For the cutlets, place 1/2 cup flour, eggs, and panko in three separate pie plates.
Prepare chicken for cutlets:
* Trim the thin, tapered end of each breast, then slice each breast into fourths.
*Pound the cutlets to an even 1/2-inch thickness.
*Dip both sides of chicken into flour, beaten eggs, then dredge in crumbs.
*Don't overcrowd the pan when cooking. Flip when they're golden and crisp.
Dredge the cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in panko, pressing to adhere. Transfer cutlets to prepared rack, then let them sit for 30 minutes to set the crust.
Saute the cutlets in two batches in 3 tbsp oil per batch in a saute pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.
For the sauce, saute shallots and garlic in drippings in the same pan over medium-high heat until softened, 1-2 minutes. Whisk in 1 tbsp flour, cook 1 minute.
Deglaze pan with wine and cook until evaporated, whisking often. Whisk in broth, zest, lemon juice, cream, capers, and tomato paste; bring to a boil and simmer until thickened, 2-3 minutes.
Off heat, whisk in butter until emulsified, then add parsley; season sauce with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (34%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 27.9mg||9 %|
|Sodium 928.2mg||32 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 58.9g|
|Protein 12.9g||18 %|
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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: 456
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