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chicken costoletta

Recipe by
Vickie Parks
Renton, WA

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.

yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Saute

Ingredients For chicken costoletta

  • 2 md
    lemons, zested
  • 3 Tbsp
    flour, for dredging
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 lg
    eggs, whisked
  • 2 Tbsp
  • 1 cup
    panko breadcrumbs (or plain breadcrumbs)
  • 3 Tbsp
    grated parmesan cheese
  • 1 1/2 lb
    boneless skinless chicken breasts (cut into 4 potions and each portion pouned to 1/4-inch thickness)
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
    canola oil (or vegetable oil)
  • 2 clove
    garlic, minced
  • 2 cups
    heavy whipping cream
  • 1 Tbsp
    dijon mustard
  • 1/3 cup
    fresh lemon juice
  • 1/8 cup
    chicken stock (i use low-sodium chicken broth)
  • 1/2 tsp
  • 1/2 tsp
    black pepper, or to taste
  • 1 Tbsp

How To Make chicken costoletta

  • 1
    Preheat oven to 200°F.
  • 2
    Zest 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.
  • 3
    You'll need 3 shallow plates for the chicken breading. On the 1st plate combine flour, pepper and salt.
  • 4
    On the 2nd plate, combine eggs and water, whisk until combined.
  • 5
    On the 3rd plate combine the dry lemon zest, Panko (or breadcrumbs) and Parmesan.
  • 6
    Place 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.
  • 7
    Heat 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.
  • 8
    For 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.
  • 9
    Remove sauce from heat. Add butter, and stir until butter is melted.
  • 10
    Serve chicken with lemon sauce spooned on top. Serve with a side of steamed asparagus and mashed potatoes, if desired.

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