Carmine's Chicken Cutlet Milanese

Carmine's in New York City is one of my all time favorite restaurants because of all the delicious Italian, family style food they serve. For Christmas a few years ago my brother got me the Carmine's Family-Style Italian Cook Book which is amazing because it has all their recipes from appetizers to desserts (including the Titanic!) and even basics like marinara sauce, meatballs and breadcrumbs. This recipe is one of my favorite, I have changed it just a little bit because it calls for beef cutlet but I prefer to use chicken. 


5 chicken cutlets
1/2 cup all purpose flour
3 large eggs
2 cups Italian bread crumbs
1 lemon, zested
Salt and pepper
1/2 vegetable oil
6 Tbsp. plus 1 tsp. unsalted butter
1 Tbsp. minced shallots
1/4 cup dry white wine
1 cup chicken stock
5 Tbsp. marinara sauce
2 Tbsp. thinly sliced fresh basil
2 Tbsp. capers, rinsed and drained
Pinch hot red pepper flakes


-Season chicken with salt and pepper. Put flour into one shallow dish, whisked eggs into another and bread crumbs with lemon zest in the last. Coat the chicken in each.

-Heat oil in a pan over medium high heat. Add the chicken and cook until golden brown on both sides. Remove and place on paper towels to drain the excess oil. Preheat oven to 400 degrees F.

-In a small saucepan over medium heat, melt 1 tsp. of butter, add the shallots and saute them for a minute. Ad the wine and cook sauce for 30 seconds. Add the chicken stock, bring it to a boil and continue to cook for 1 minute.


-Reduce heat to low. Whisk remaining 6 Tbsp. of butter into the sauce. Add the marinara sauce, roasted peppers, basil, capers and red pepper flakes. Season sauce to taste with salt and pepper. Set sauce aside.


-Transfer chicken to oven and bake for 3 to 4 minutes, until hot.


-Remove and serve sauce over chicken.

Enjoy!
Kristen =)