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  • Chicken Involtini with Caper, lemon and Egg Sauce

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    May 1st, 2011adminMain, Recipes
    involtini

    Chicken Involtini with Caper, lemon and Egg Sauce
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    Recipe Type: Main
    Serves: 4
    Ingredients
    • For herb pangrattato:
    • 200g day-old bread, crusts removed
    • 1 tblspn dried oregano
    • 1/3 cup fresh oregano leaves
    • 1/3 cup basil leaves
    • Thinly peeled rind of 2 lemons, finely chopped
    • 2 cloves of garlic, finely chopped
    • 1 tblsp lemon pressed olive oil
    • For chicken:
    • 6 chicken breasts (about 150g each)
    • 150g thinly sliced prosciutto
    • 150g sliced Sicilian pepato or provolone piccante (see note)
    • 12 sage leaves
    • 3 eggs, beaten with 1 tblsp water
    • 75g (1/2 cup) plain flour
    • For caper, lemon and egg sauce:
    • 1/2 cup white wine vinegar
    • 2 cups pouring cream
    • 2 tblsp capers, finely chopped
    • Juice of 1/2 lemon
    • Finely grated rind of 1 lemon
    • 4 egg yolks
    Instructions
    For herb pangrattato:
    1. Pre-heat oven at 170C
    2. Process all ingredients in a food processor until crumbs form. If the mixture is a little wet, transfer it to an oven tray and bake at 170C for 10 minutes, stirring occasionally, or until crumbs are sligntly dry.
    3. Herb pangrattato can be stored in an airtight container in the freezer for up to 1 month.
    For chicken:
    1. Using the flat side of a meat mallet, pound chicken breast between sheets of plastic wrap until 1 cm-thick.
    2. Place 2 slices of prosciutto widthways over chicken breasts until breasts are three-quarters covered, top with 1-2 slices of cheese and 2 sage leaves, then roll up from the long side and secure with a toothpick.
    3. Beat 3 eggs with 1 tblsp water.
    4. Place egg mixture, flour and pangrattato each in separate bowls, then dust chicken in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then roll in pangrattato until well coated.
    5. Chicken can be coated, covered and refrigerated up to 8 hours in advance.
    6. Place coated chicken on a baking paper-lined oven tray and cook at 170C for 20 minutes or until crust is golden and chicken breasts are firm to touch.
    7. Remove toothpicks, cool for 2-3 minutes, then cut diagonally into 1.5cm thick slices.
    For caper, lemon and egg sauce:
    1. Makes about 300ml
    2. Place white wine vinegar in a heavy-based saucepan and simmer over medium heat until reduced by half.
    3. Add cream, capers, lemon juice and rind and simmer gently until reduced by a quarter.
    4. Remove from heat and whisk in egg yolks, one at a time, until well combined, then season to taste with sea salt and freshly ground black pepper.
    Notes

    Serve with Zucchini, Rocket & Mint Carpaccio

     

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