La Scala Chicken Romano with Lemon Cream Sauce (not Carrino's)
Yield: 2 Servings

CHICKEN:
2 (6-oz each) chicken breast halves, boned and skinned
salt and pepper
flour (for dredging)
3 tbsp olive oil
BATTER:
6 egg yolks
1 whole egg
1/4 cup Romano cheese
1/2 tsp garlic; minced
4 leaves basil leaves; thinly shredded
1 small rosemary sprig; de-stemmed, finely minced
1 pinch salt
1 pinch freshly cracked pepper
LEMON CREAM SAUCE:
2 shallots; diced
1/4 cup white wine
1 1/2 lemons; juiced
1 tbsp white vinegar
3 oz butter; softened
1 1/2 cups heavy whipping cream
1 Romano cheese; freshly grated, to taste

Preheat oven to 350F.

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 BATTER:
Combine the batter ingredients, 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 chicken 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.