chicken costoletta
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This chicken entrée recipe is simple but flavorful. Costoletta is the Italian term for "cutlet". And this dish is just that -- chicken cutlets with a Parmesan Panko coating. And the simple lemon sauce that accompanies the chicken is creamy with hints of garlic and Dijon. I usually serve it with horseradish mashed potatoes and steamed asparagus, but all sorts of side dishes would pair quite well with this delicious version of breaded chicken cutlets with lemon sauce.
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yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Saute
Ingredients For chicken costoletta
- FOR THE CHICKEN:
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2 mdlemons, zested
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3 Tbspflour, for dredging
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1 tspsalt
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1 tspblack pepper
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2 lgeggs, whisked
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2 Tbspwater
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1 cuppanko breadcrumbs (or plain breadcrumbs)
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3 Tbspgrated parmesan cheese
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1 1/2 lbboneless skinless chicken breasts (cut into 4 potions and each portion pouned to 1/4-inch thickness)
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2 Tbspolive oil
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1 Tbspunsalted butter
- FOR THE LEMON SAUCE:
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1 Tbspcanola oil (or vegetable oil)
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2 clovegarlic, minced
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2 cupsheavy whipping cream
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1 Tbspdijon mustard
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1/3 cupfresh lemon juice
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1/8 cupchicken stock (i use low-sodium chicken broth)
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1/2 tspsalt
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1/2 tspblack pepper, or to taste
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1 Tbspbutter
How To Make chicken costoletta
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1Preheat oven to 200°F.
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2Zest the 2 lemons. Bake zest for about 5 minutes until dry (but watch the zest carefully as you don't want it to scorch). Set dried zest aside.
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3You'll need 3 shallow plates for the chicken breading. On the 1st plate combine flour, pepper and salt.
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4On the 2nd plate, combine eggs and water, whisk until combined.
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5On the 3rd plate combine the dry lemon zest, Panko (or breadcrumbs) and Parmesan.
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6Place chicken cutlets in the flour, turning to coat both sides well. Then dip chicken in the egg mixture, turning to coat well. Then dip in the Panko mixture, turning to coat both sides.
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7Heat olive oil and 1 Tbsp butter in a large skillet over medium heat. Place chicken in skillet, and cook for 5 to 6 minutes or until the bottom is lightly golden. Turn and cook other side for 4 to 5 minutes or until middle is no longer pink and the bottom is lightly golden. (Thicker cutlets are likely to take a little longer to cook thoroughly.) Keep chicken warm in the oven, covered with foil.
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8For the lemon sauce - Heat canola oil in a fairly large skillet over medium heat. Add garlic and sauté about 3 minutes. Add whipping cream, and boil until reduced by about one-third. Add Dijon, lemon juice, chicken stock, salt and pepper. Simmer about 5 minutes.
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9Remove sauce from heat. Add butter, and stir until butter is melted.
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10Serve chicken with lemon sauce spooned on top. Serve with a side of steamed asparagus and mashed potatoes, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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