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)
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
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
fresh ground pepper
1 tablespoon butter
Preheat oven to 200 degrees F.
Zest 2 lemons. Bake zest for 5 minutes until dry.
In one plate combine flour, pepper and salt.
On another plate combine eggs and water, whisk until combined.
On another plate combine dry lemon zest, bread crumbs and cheese.
Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
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.
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.
Add whipping cream and boil until reduced by one-third.
Add Dijon, lemon juice, chicken stock and salt and pepper to taste, Simmer about 5 minutes.
Remove from heat and stir in butter until melted.