La Scala Chicken Romano
| Yield: | 2 Servings |
| Categories: | Poultry |
| BATTER | ||
| 6 | Egg yolks | |
| 1 | Whole egg | |
| 1/4 | c | Romano cheese |
| 1/2 | ts | Garlic; minced |
| 4 | Leaves basil leaves; thinly shredded | |
| 1 | sm | Rosemary sprigs; destemmed, finely minced |
| 1 | pn | Salt |
| 1 | pn | Freshly cracked pepper |
| 2 | 6-oz boned and skinned chicken breast halves | |
| 3 | tb | Olive oil |
| LEMON CREAM SAUCE | ||
| 2 | Shallots; diced | |
| 1/4 | c | White wine |
| 1 1/2 | Lemons; juiced | |
| 1 | tb | White vinegar |
| 3 | oz | Butter; softened |
| 1 1/2 | c | Heavy whipping cream |
| Romano cheese; freshly grated, to taste |
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