How To make La Scala Chicken Romano
Batter 6 egg yolks
1 whole egg
1/4 cup romano cheese
1/2 teaspoon garlic
minced
4 leaves basil leaves :
thinly shredded
1 small rosemary sprigs, destemmed -- finely minced
pinch salt pinch freshly cracked pepper 2 6-oz boned and skinned chicken breast halves
3 tablespoons olive oil
Lemon Cream Sauce 2 shallots diced
1/4 cup white wine
1 1/2 lemons :
juiced
1 tablespoon white vinegar
3 ounces butter softened
1 1/2 cups heavy whipping cream
romano cheese, freshly grated :
to taste
Preheat oven to 350F. Combine the batter ingredients, set aside. Slice each chicken breast into three thin medallions, slicing on the bias. Lightly season with salt and pepper. Dredge in small amount of flour, shaking off excess. Set aside. Make the sauce: Combine shallots, white wine, lemon juice and vinegar. Reduce until only a small amount of liquid is left. Add the softened butter, stirring continuously, until melted. Add the cream and salt and pepper to taste. Heat through and keep warm. Dip medallions in batter mixture until thinly coated. Heat olive oil in saute pan and saute until golden brown on both sides, turning gently so as not to tear the batter coating. Transfer to baking sheet and bake medallions in oven for 3-4 minutes or until done. Meanwhile strain the Lemon Cream Sauce (it should be subtle and thin) When chicken medallions are done, plate and serve with the sauce and grated romano.
How To make La Scala Chicken Romano's Videos
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Lucinda Scala Quinn and Rosemary Scala roast the lamb with garlic marinade. Artichoke stuffing is prepared with herbs and grated Romano cheese.
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Pesto Romano Chicken Bake with Michael's Home Cooking
A delicious and quick recipe from a friend, Jeanie. I work with Jeanie and she told me that she loves this Pesto Romano Chicken. I take her recipe and add some jalapeños to it for spice. I hope you give this a try!
I baked this for 40 minutes @ 350F
Be sure to test the temperature of your chicken so that it is 165 degrees and safe to eat.
~Michael
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I love making Beverly Hills La Scala Salad at all times of the year.I serve it with corn on the cob as a complete dinner during the summer. Everyone loves it!
La Scala Salad
1 head IceBerg lettuce
1 head Romain Lettuce
6 oz. Italian Salami
6 oz. Mozzarella Cheese
1 15oz. Can Garbanzo beans drained and coarsely chopped
SALAD DRESSING
1/4 cup Olive Oil
1/4 cup Vegetable oil
4TB Wine Vinegar or part Lemon Juice
1 1/2 TSP Dry Mustard
1 TSP Minced Fresh Basil
1 Tsp Salt
Pepper to taste
1 Small Clove Garlic
1/2 C Grated Parmesan or Pecorino Romano Cheese
Combine the salad ingredients in a large bowl keep airtight in the refrigerator until serving time.
Combine salad dressing ingredients and taste. Then let it rest. I like to make the salad dressing the day before and let the flavors combine. I also make mine in a mini food processor so it emulsifies.
At serving time you can dress with black olives and Italian Hot peppers.
Oh, when I mentioned the stuffed cherries, I meant to say my husband loves the dark chocolate covered cherries at Eidelweiss Chocolate on Canon Drive in Beverly Hills.
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Lucinda Scala Quinn and her son, Calder Quinn, stir up cold tea with orange juice, assemble pulled pork sandwiches with coleslaw, and serve up grilled peaches topped with vanilla ice cream.
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End of Summer Homemade Coleslaw - Mad Hungry with Lucinda Scala Quinn