Carmine's Restaurant Copycat Recipe
1 cup all purpose flour
1 1/2 teaspoons kosher salt
3/8 teaspoon cracked pepper
3 extra large eggs beaten
5 tablespoons fresh, chopped Italian parsley
3/4 cup canola oil
1 pound boneless chicken breasts, cut scallopine ( or pound them thin)
8 tablespoons (1 stick) unsalted butter
1 tablespoon chopped shallots
1/2 cup white wine
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon cracked pepper
2 tablespoons fresh lemon juice
In batches, dredge chicken in flour and shake off excess. With tongs, dunk the chicken in the egg mixture, let excess drip off and slide into the hot oil. Fry briefly until lightly browned. Drain on paper towels.
For the sauce: Melt 1 tablespoon of the butter under medium-high heat. Add the shallots and saute until translucent. Add the white wine and simmer until it is reduced by half. Add the chicken stock, salt and pepper and cook until the liquid has again been reduced by half.
While simmering, add lemon juice and whisk in the remaining butter. Return the chicken and any juices to the sauce and cook until it is warmed through. Put chicken and sauce on platter, scatter with remaining parsley and serve.
Notes: This is excellent with spinach sauteed in olive oil and garlic.