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–+ servings
Polenta Parmesan Chicken Cutlet

Chicken alla Ciao

Parmesan and polenta crusted chicken breast in a lemon and white wine sauce
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Servings 4

Ingredients
  

  • 4 or 5 thin chicken breasts
  • 1/2 cup of instant polenta
  • 1/2 cup of grated parmesan cheese
  • 2 tablespoon eggs scrambled with aof water
  • 1 cup of wine
  • Juice from 2 freshly squeezed lemons
  • Handful of chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons of butter
  • salt and pepper for seasoning

Instructions
 

  • Pre-heat oven to 450 degrees F

Create an assembly line

  • 1.season chicken (salt, pepper,etc..)
  • 2. polenta and parmesan cheese on a flat dish. Season to taste.
  • 3.egg wash in a separate dish
  • Heat a large oven proof skillet with olive oil and 1 tablespoon butter. Dip chicken in egg wash then polenta/parmesan breading. Place into hot skillet and cook the chicken until browned on both sides Remove chicken from the pan. Add wine,lemon juice and butter to the pan and bring to a simmer. Return chicken to the pan when butter is melted. With a spoon coat the chicken with the juices.
  • Transfer pan to hot oven. Cook for about 8-10 minutes then carefully flip the chicken over and continue to cook an additional 5 minutes or until chicken is completely cooked
  • Add fresh parlsey if desired
  • Carefully remove the HOT pan from the oven
  • Transfer chicken with sauce to a serving platter

Notes

Don't attempt to flip the chicken too soon or the coating will stick to the pan.
Serve over fresh arugula. There is no need for dressing as the lemon sauce will flavor the greens.
Tried this recipe?Let us know how it was!