Chicken Or Shrimp Filippi Recipe

Prepare chicken (if using chicken)

If using chicken breasts, slice each breast horizontally to create two thinner cutlets (or pound to 1/2-inch thickness). Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Set on a plate and chill while you prepare dredge and sauce.

Prepare shrimp (if using shrimp)

If using shrimp, pat them dry with paper towels. Season with 1/2 tsp salt, 1/2 tsp black pepper and the remaining 1/4 tsp garlic powder. Keep refrigerated until ready to dredge and cook.

Set up a dredging station: in one shallow bowl whisk the eggs with the milk. In a second shallow bowl combine the flour and 3 tbs grated Parmesan. In a third plate mix the breadcrumbs with 1/4 cup grated Pecorino/Parmesan and a pinch of salt and pepper.

Dredge the protein: for chicken, dip each cutlet into the flour-Parmesan, shake off excess, then into the egg wash, then press into the breadcrumb mixture to coat evenly. For shrimp, dredge each shrimp lightly in the flour-Parmesan, then egg, then breadcrumbs. Set coated pieces on a wire rack while you heat oil.

Heat a large skillet over medium-high heat and add 1/4 cup vegetable oil and 1 tbs butter (from the Sauce butter portion). When oil is hot (it will shimmer and a breadcrumb piece sizzles immediately), add chicken cutlets in a single layer and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). For shrimp, cook 1–2 minutes per side until pink and opaque. Work in batches to avoid crowding. Transfer cooked protein to a plate and keep warm tented with foil.

In the same skillet, lower heat to medium and add the remaining 3 tbs butter and 1.5 tbs olive oil. Add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze the pan with the white wine, scraping browned bits from the bottom. Let the wine reduce by half, about 2 minutes. Add the chicken broth and lemon juice and simmer 2–3 minutes to meld flavors.

Stir in the heavy cream and bring to a gentle simmer, then add the 1/2 cup breadcrumbs and 1/4 cup grated Pecorino/Parmesan. Stir constantly for 1–2 minutes; the breadcrumbs will thicken the sauce and absorb some liquid creating a Filippi-style creamy, slightly grainy sauce.

Taste and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper if needed. If sauce is too thick, add up to 2 tablespoons more broth. Stir in chopped parsley.

Return the cooked chicken or shrimp to the skillet, spooning sauce over each piece. Simmer gently 1–2 minutes to heat through and allow flavors to marry. For chicken, simmer covered 2–3 minutes to ensure warmed through without overcooking. Finish with a squeeze of fresh lemon over the top.

Transfer chicken or shrimp Filippi to a serving platter or individual plates. Spoon extra sauce over the protein and garnish with extra grated cheese and parsley if desired. Serve immediately with lemon wedges and your choice of sides (pasta, risotto, or vegetables).