chicken costoletta
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.
No Image
prep time
20 Min
cook time
25 Min
method
Saute
yield
4 serving(s)
Ingredients
- FOR THE CHICKEN:
- 2 medium lemons, zested
- 3 tablespoons flour, for dredging
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, whisked
- 2 tablespoons water
- 1 cup - panko breadcrumbs (or plain breadcrumbs)
- 3 tablespoons grated parmesan cheese
- 1 1/2 pounds boneless skinless chicken breasts (cut into 4 potions and each portion pouned to 1/4-inch thickness)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- FOR THE LEMON SAUCE:
- 1 tablespoon canola oil (or vegetable oil)
- 2 cloves garlic, minced
- 2 cups heavy whipping cream
- 1 tablespoon dijon mustard
- 1/3 cup fresh lemon juice
- 1/8 cup chicken stock (i use low-sodium chicken broth)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon butter
How To Make chicken costoletta
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Step 1Preheat oven to 200°F.
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Step 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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Step 3You'll need 3 shallow plates for the chicken breading. On the 1st plate combine flour, pepper and salt.
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Step 4On the 2nd plate, combine eggs and water, whisk until combined.
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Step 5On the 3rd plate combine the dry lemon zest, Panko (or breadcrumbs) and Parmesan.
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Step 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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Step 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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Step 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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Step 9Remove sauce from heat. Add butter, and stir until butter is melted.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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