Crispy Chicken Costoletta
Description
Make your own Crispy Chicken Costoletta at home like Cheesecake Factory's. In about 45 minutes, you can have this delicious chicken with a lemon sauce on your table to enjoy.
Ingredients
Chicken:
4 chicken breasts, cut horizontally, pounded to about 1/4 inch thick (or 4 chicken cutlets)
zest of 2 lemons
1 1/2 c. plain bread crumbs
2 T. freshly grated Parmesan cheese
2 eggs, whisked
2 T. water
3 T. flour
1 t. black pepper
1 t. kosher salt
Lemon Sauce:
2 garlic cloves, finely minced
1 T. canola oil
2 c. heavy whipping cream
1 T. Dijon mustard
1/4 c. freshly squeezed lemon juice, plus 1 t.
1/8 c. chicken stock
Kosher salt
freshly ground black pepper
1 T. unsalted butter
Directions
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Chicken:
Preheat oven to 200 degrees F.
Zest the lemons. Bake zest for about 5 minutes until dry.
On a plate, combine flour, pepper and salt.
On another plate, combine eggs and water; whisk until combined.
On a third plate, combine dried 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 T. olive oil and 1 T. butter in a large skillet over medium heat. Place chicken in skillet; cook on each side about 5 minutes until middle is no longer pink, working in batches, adding more oil and butter, as needed.
Keep chicken warm in oven at 250 degrees F.
Lemon Sauce:
Over medium heat in a large saucepan, heat canola oil; add minced garlic; sauté about 3 minutes. Add whipping cream; boil until reduced by one-third. Add Dijon mustard, lemon juice, chicken stock, salt and pepper, to taste. Simmer about 5 minutes.
Remove from heat; stir in butter until melted.
Serve.
4 servings.