Photo courtesy of Princi Italia.

If you’re a dad, you better bring your game on Mother’s Day. Princi Italia Chef Kevin Ascolese offers you this gift: a recipe that will delight your family.

Romano Crusted Chicken
4 chicken breasts (4 oz each)
1 cup flour
1 egg
1 cup panko crumbs
1 zest of one lemon
salt & pepper to taste
1 tbs olive oil
2 tbs shallots, diced
0.5 cup dry white wine (optional)
1 can whole peeled tomatoes (28 oz), chopped
0.5 cup heavy cream
2 oz butter
1 tbs fresh basil, chopped
salt & pepper to taste
Pasta and toppings:
1 box linguine
1 tomato, skinned, seed and diced
2 leaves basil
chopped Parmesan cheese
Crusted Chicken
Season the chicken breast with salt and pepper. Lightly flour the breast and shake off any excess.  Place into the egg wash and then into panko crumbs. Saute in pan and cook breast until golden brown and fully cooked.
Saute shallots in olive oil until clear.  Add wine and reduce by 2/3.  Add chopped tomatoes and simmer for about ten minutes to thicken the sauce.  Add cream.  Bring to a boil and let simmer to reduce the sauce.  Strain the sauce through a china cap or fine mesh strainer.  If the sauce is still a little too thin, reduce a little more.  Finish by adding butter and basil leaves into sauce and season with salt and pepper.
Pasta and toppings
Cook the pasta per box directions until al dente.  Toss pasta with sauce and plate linguine with the chicken.  Garnish with diced tomatoes, chopped basil and Parmesan cheese.

Click to sign up for the Advocate's weekly news digest and be the first to know what’s happening in Preston Hollow.