🍗 Chicken scampi with melted cheese
Ingredients
- 680 g thin chicken cutlets
- 100 g flour
- 4 eggs, beaten
- 200 g Italian seasoned breadcrumbs
- 30 g grated Pecorino Romano
- 3 tbsp minced flat-leaf parsley, plus more to serve
- 2 tsp kosher salt, 1/2 tsp black pepper
- Oil for frying
- 60 ml olive oil
- 70 g cold butter, cubed
- 10 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 240 ml dry white wine
- 180 ml chicken stock
- 45 ml lemon juice
- 226 g sliced muenster cheese
Method
- Mix the breadcrumbs with the grated cheese and minced parsley.
- Season the cutlets, dredge in flour, dip in beaten egg, then coat in the crumb mixture, pressing it on.
- Fry in hot oil, 2 to 3 min a side, until golden. Drain on a rack, not on paper: that is what keeps the underside crisp.
- Pour off the frying oil. In the same pan, heat the olive oil and soften the minced garlic with the pepper flakes, without browning it.
- Deglaze with the white wine and reduce by half.
- Add the stock and lemon juice, then finish the sauce off the heat, whisking in the cold butter a cube at a time.
- Arrange the cutlets in a dish and lay a slice of cheese over each.
- Grill 2 to 3 min, until the cheese melts and colours.
- Spoon the sauce over and scatter with fresh parsley. Serve at once.
Adapted from Sip and Feast (YouTube)
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