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This dish was a big hit in our house. I would even make it again and freeze it with the sauce separate just for when we need extra meals last minute. I would make extra sauce and drizzle it over the potatoes it’s that yummy!

Crispy Chicken Costoletta

(Adapted from Key Ingredient)

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The Chicken

4 chicken breast, cut horizontally, and pounded to about ¼ inch thick or 4 chicne cutlets

2 lemons, zest of

1 ½ cups plain bread crumbs

2 tablespoons freshly grated parmesan cheese (optional)

2 eggs, whisked with

2 tablespoons water

3 tablespoons flour

1 teaspoon kosher salt

Lemon Sauce

2 garlic cloves, finely minced

1 tablespoon canola oil

2 cups heavy whipping cream

1 tablespoon Dijon mustard

¼ cup fresh lemon juice, plus

1 teaspoon fresh lemon juice

⅛ cup chicken stock

kosher salt

fresh ground pepper

1 tablespoon butter

Preheat oven to 200 degrees F.

Zest 2 lemons. Bake zest for 5 minutes until dry.

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In one plate combine flour, pepper and salt.

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On another plate combine eggs and water, whisk until combined.

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On another plate combine dry lemon zest, bread crumbs and cheese.

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Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.

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Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan over medium heat.

Place chicken in pan and cook on each side about 5 minutes or until middle is no longer pink. You will need to work in batches adding more oil and butter as needed.

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Keep chicken warm in oven at 250 degrees. F.

For the lemon sauce:

Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.

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Add whipping cream and boil until reduced by one-third.

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Add Dijon, lemon juice, chicken stock and salt and pepper to taste, Simmer about 5 minutes.

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Remove from heat and stir in butter until melted.

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