Pollo Tricolore

Ingredients:
4 large chicken breasts, trimmed, sliced in half and pounded sdaloppine-style
½ cup basil pesto
½ pound fontina cheese, cut into sticks
½ cup roasted red peppers
1 cup olive or vegetable oil for frying (extra-virgin is not necessary)
Flour for dredging
Egg and milk mixture for dredging: 4 eggs mixed with 2 oz. milk

Breading for coating:  
3 cups Japanese breadcrumbs (Panko)
1/2 cup grated parmesan cheese
1 teaspoon minced rosemary
Salt and pepper to taste

Directions:
Take two of the chicken cutlets and lay flat on a cutting board, overlapping each other by half. Lay 1/4 of the Fontina cheese, 1/4 of the red peppers, and 1/4 of the pesto in the middle of the chicken cutlets and roll chicken into a log.

Dredge the log in the flour, then the egg wash, and finally in the breadcrumbs, making sure to coat the entire piece. Repeat for remaining pieces of chicken. Fry in hot oil until browned on both sides.

Remove from pan and transfer to a baking sheet. Finish cooking the chicken in the oven at 350ºF for about 12 minutes, until the outside is golden brown. Carve each breast into slices before serving. To serve, spoon a small amount of the balsamic butter sauce on each dinner plate and lay the sliced chicken on top. Serve and enjoy!

Balsamic Butter Sauce

Ingredients:
8 oz. unsalted whole butter, cubed
4 oz. white wine
4 oz. balsamic vinegar
1 tablespoon heavy cream
2 tablespoons honey
1 tablespoon lemon juice
Salt and pepper to taste

Directions:
IN a sauce pan, combine all ingredients except the butter. Cook over medium-low heat and reduce until it is syrupy. Over very low heat, slowly add the butter cube by cube, whisking constantly until all the butter is melted. Serve immediately or hold in a steam table for up to one hour before serving.

Tony's Tip: When preparing any butter sauce, ensuring the proper temperature is the key to a successful result. Do not let the sauce get too hot or too cold, or it will separate. Your goal is to keep the sauce smooth and velvety, and the constant whisking will help to achieve this.