Chicken Milanese

I borrowed this recipe from one I found on the Fine Living Website. I made this meal for friends who came to visit last week. I pretty much followed the recipe as it was online, so I will copy and paste it directly. The lightly broiled asparagus were a great accompaniment. I would suggest getting the onions started as soon as possible as they took about an hour to soften.

http://www.fineliving.com/fine/perfect_party/article/0,1663,FINE_17017_2811303,00.html



Chicken Milanese and Balsamic Cippollini Onions

This recipe is provided courtesy of Marc Meyer, executive chef of New York's Five Points Restaurant.

Ingredients:

4 half-boneless chicken breasts butterflied and slightly pounded
4 cups toasted bread crumbs
1/2-bunch sage, chopped
1/2-cup grated Parmesan
2 cups flour
2 eggs, beaten
1/2-stick butter
1 cup olive oil
quartered lemon

Directions:

1. Combine bread crumbs and sage.
   
2. Dredge chicken breast in Parmesan and dip in beaten egg.
   
3. Dredge chicken in bread crumbs and sage.
   
4. Melt butter and olive oil in skillet.
   
5. Sauté in medium heat until golden.

Balsamic Cippollini Onions

Ingredients:

2 lbs. Cippolini onions
1 cup balsamic vinegar
1 cup chicken stock

Directions:

Roast in 350 degree F oven until soft.