Categories: Meals
Ingredients
- 8 oz. dry linguine
- 1/2 cup flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- 1 boneless, skinless chicken breasts, season with salt and black pepper
- 6 tbsp. olive oil
- 1/2 cup minced shallots
- 1 tbsp. minced fresh garlic
- 1 tbsp. flour
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 1 tbsp. minced lemon zest
- 1/4 cup each fresh lemon juice and heavy cream
- 2 tbsp. capers
- 1 tbsp. tomato paste
- 2 tbsp. unsalted butter, cubed
- 2 tbsp. minced fresh parsley
Directions
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Preheat oven to 200. Place a rack inside a baking sheet.
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For the pasta, cook linguine in a pot of boiling salted water as directed; drain and set aside.
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For the cutlets, place 1/2 cup flour, eggs and panko in three separate shallow dishes.
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Prepare chicken for cutlets.
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Dredge 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 sit 30 minutes to set the crust.
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Saute 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.
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For the sauce, saute shallots and garlic in drippings in same pan over medium-high heat until softened, 1-2 minutes. Whisk in 1 tbsp. flour; cook 1 minute.
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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.
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Off heat, whisk in butter until emulsified, then add parsley; season sauce with salt and pepper.