8 chicken cutlets, pounded
8 shrimp, cleaned, peeled, deveined and butterflied
Flour, for dredging
3 eggs, beaten
Parsley, chopped
Parmesan cheese, grated
Clarified butter
Lemon juice
3 oz. white chablis wine
Oil
6 oz. chicken stock
2 oz. marinara sauce
1/2 lb. linguine

Place a butterflied shrimp on a chicken cutlet, tuck in ends and roll. Flatten slightly. Mix together beaten eggs, parsley and grated cheese. Dredge in flour, then in egg mixture. Heat oil to smoke point in a saute pan. Reduce heat and add lemon juice. Saute on all sides. Drain off oil. Add butter and lemon juice. Add some parsley, white wine and chicken stock. Then add marinara sauce and dust mixture quickly with some flour before mixture boils. Stir and let reduce to half. Meanwhile, cook pasta to al dente stage. Drain and place cooked pasta on serving platter. Place chicken rolls on top and pour sauce over them.