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.