Parmesan Crusted Chicken with White Wine Sauce

By lorik

Courtesy of Meredith Laurence, Comfortable in the Kitchen

Ingredients

• 1/4 cup flour
• 2 eggs, lightly beaten
• 1/2 cup Panko Bread Crumbs
• 1/2 cup grated Parmesan Cheese
• 1/2 teaspoon salt, plus more to season sauce
• freshly ground black pepper
• 4 boneless skinless chicken breast cutlets
• 1/2 cup vegetable oil
• 1/2 shallot, finely minced
• 1 clove garlic, minced
• 1/2 teaspoon fresh thyme leaves, finely chopped
• 1 bay leaf
• 1/2 cup white wine
• 1/2 cup heavy cream

Preparation

Step 1

Pre-heat oven to lowest temperature (around 170).

Place flour and eggs in two seperate shallow dishes. In another dish or a zipper sealable plastic bag, combine the bread crumbs, parmesan cheese, salt and pepper. Pat chicken cutlets dry, then lightly dredge each chicken cutlet in flour, then dip in egg, and then coat with the breadcrumb mixture. Place the coated chicken cutlets on a wire rack.

Heat a medium skillet over medium to medium high heat. Add the vegetable oil to the skillet and heat until bubbles form around the handle of a wooden spoon when inserted in the oil, or your candy/deep fry thermometer registers 350.

Carefully place the chicken in the oil and cook until browned on both sides and cooked through - about 6 minutes per side. Remove chicken to a clean wire rack and keep warm in the oven while you make the sauce.

Drain off almost all of the excess oil in the pan and return to stovetop. Add the shallot, garlic, thyme and bay leaf. Saute for 1 to 2 minutes until garlic becomes fragrant. Add the white wine and simmer. Reduce for 2 to 3 minutes. Add cream and simmer again for 3 minutes. Season to taste with salt and pepper. Remove the bay leaf and pour a small amount over the chicken and serve the remainder of the sauce at the table.