Paolo’s Gourmet {48 Westwood Avenue, Westwood; 201.497.6688 paolosgourmetshop.com} serves up plenty of hearty Italian dishes from generous portions of savory pastas to traditionally-cooked pepperoni pizza and delicious antipasto platters of assorted cheeses, prosciutto and soppressata. But for the summertime, Chef Francesca Canciari is cooking up a special carb-friendly lemony chicken dish perfect for your outdoor table: Chicken Martini.
INGREDIENTS:
- 3 pcs. 4 oz. chicken scaloppine
- 2 cups of grated parmigiano
- 2 egg yolks
- 1 cup chicken stock
- 2 juice of lemons squeezed
- 2 oz of white wine
- 3 oz chopped shallots
- 1 oz chopped Italian parsley
- 1 oz unsalted butter
- 2 oz corn starch
- 3 oz olive oil
- 2 oz water
- Salt and pepper to taste
METHOD:
Cut and pound the chicken scaloppine. Dip chicken in egg yolk, season with salt and pepper, and bread with parmigiano. Fry in olive oil until golden crispy, set aside. In a sauté pan add butter, shallots and white wine for a few minutes. Add chicken stock and lemon juice. When boiling add 2 oz of cornstarch with 2 oz of cold water, let boil until sauce thickens. Place breaded chicken into sauce and continue cooking until chicken is tender.
