Trio Campino Recipe
Breaded shrimp, chicken francese and filet mignon served with mashed potatoes
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Ingredients
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Breaded Shrimp
Chicken Francese
Filet Mignon
Mashed Potatoes
Method
Breaded Shrimp
- 1
Prepare the Shrimp
In a shallow bowl, season the flour with salt and pepper. Place the beaten eggs in another shallow bowl, and the breadcrumbs in a third bowl.
- 2
Coat the Shrimp
Dredge each shrimp in the flour, shaking off the excess, then dip into the eggs, and finally coat with breadcrumbs. Set aside on a plate.
- 3
Fry the Shrimp
In a large skillet, heat oil over medium heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Chicken Francese
- 4
Prepare the Chicken
Pound the chicken breasts to about 1/2 inch thick. Season with salt and pepper. Dredge in flour and shake off excess.
- 5
Cook the Chicken
In a large skillet, heat butter and olive oil over medium heat. Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Remove from the skillet.
- 6
Make the Sauce
In the same skillet, add white wine and lemon juice, scraping up any browned bits. Simmer for 2-3 minutes. Return chicken to the skillet to coat in sauce.
Filet Mignon
- 7
Season the Steaks
Season the filet mignon steaks with salt and black pepper.
- 8
- 9
Rest the Steaks
Remove from heat and let the steaks rest for 5 minutes before serving.