Crispy Chicken Costoletta

(photo via flickr)

Last weekend, I ate at The Cheesecake Factory, and thanks to Lindsay's suggestion, I have now found a new favorite dish!


I was looking for a good recipe and found this one HERE. Based on the comments, I changed a couple of things. I substituted Panko bread crumbs instead of the normal, (found in the Asian foods section of your local grocery store) I used less Dijon mustard and lemon juice, and I added dried parsley for a bit of color. I also did not use the dried lemon zest that her blog suggested because The Cheesecake Factory does not used dried lemon zest in their crispy chicken.

(Copycat of The Cheesecake Factory's Chicken Costoletta)
Serves 4


Crispy Chicken

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick.(you can also use chicken cutlets)
1 1/2 cups Panko bread crumbs
2 Tbsp Parmesan cheese
2 eggs, whisked with 2 Tbsp water
3 Tbsp flour
1 tsp dried parsley
1 tsp pepper
1 tsp kosher salt


Preheat oven to 250 degrees.

On one plate combine flour, pepper and salt. On another plate, combine eggs and water, whisk until well combined. On another plate, combine bread crumbs, parsley and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture an then the bread crumbs. Heat 2 Tbsp olive oil and 1 Tbsp butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You'll need to work in batches, adding more oil and butter as needed. Keep chicken warm in 250 degree oven.

Lemon Sauce

2 cloves garlic, finely minced
1 Tbsp Canola oil
2 cups heavy whipping cream
1/2 Tbsp Dijon mustard
1/4 cup fresh lemon juice (do NOT use bottled lemon juice)
1/8 cup chicken stock (make sure it's stock, not chicken broth)
Kosher salt
pepper
1 Tbsp butter

Heat oil over medium heat in a fairly large saucepan. Add minced garlic and saute 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.



Serve the cream sauce UNDER the chicken...trust me, it's divine!

This dish is delicious served with garlic mashed potatoes and asparagus.