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Mouthwatering Chicken Milanese Recipe!
Ingredients
  • subheading: For the Chicken:
  • 4 six-ounce Chicken Scaloppini ¼ inch thick maximum
  • 2 Eggs, lightly beaten
  • 1 cup Flour for dredging
  • 2 cups Panko, seasoned with Herbs de Provence (thyme, oregano, rosemary & basil)
  • 3 tablespoons grated Parmesan
  • 1 tablespoon Eureka Lemon Virgin Olive Oil
  • subheading: For the Sauce:
  • 1 tablespoon Eureka Lemon Virgin Olive Oil
  • 1 tablespoon Unsalted Butter
  • 2 Shallots (or Onion if you do not have shallots) - fine dice
  • ¾ cup Chardonnay
  • ½ cup Heavy Cream
  • ½ cup Lemon Juice
  • ½ Lemon Zest
  • ½ cup Chicken Stock
  • 1 tablespoons Cornstarch diluted in 1 ½ tablespoon water (if necessary)
  • 2 tablespoons Non-Pareil (small) Capers
  • 3 to 4 tablespoons Sweet Butter cut into small cubs
  • Salt and Pepper to taste
  • subheading: For the Salad:
  • ¼ pound Arugula
  • 2 tablespoons White Sicilian Lemon Balsamic Vinegar
  • ¼ cup extra Eureka Lemon Virgin Olive Oil
  • Juice of 1 Lemon
  • 1 large tablespoon Dijon Mustard
  • Salt & Pepper to taste
Steps
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