Crispy Chicken Costoletta Food

COPYCAT CHEESECAKE FACTORY CRISPY CHICKEN COSTOLETTA

Steps:

• Lay chicken tenderloins on cutting board and lay a sheet of parchment on top of chicken
• Pound chicken breasts to even 1/2" thickness - pound lightly
• Mix flour, salt and pepper in bowl
• Dredge in flour mix - then egg - then crumbs
• Heat oil in hot skillet, add breaded chicken to skillet and saute for 3 minutes per side until golden brown. Watch closely and remove when golden. Set aside on plate.
• While chicken is sautéing, Over medium heat in a saucepan heat butter. Add minced garlic and sauté 1-2 minutes.
• Whisk in Dijon mustard and lemon juice.
• Add heavy cream and boil until reduced by one-third.
• Remove from heat.
• Place lemon sauce on plate and top with breaded chicken. Sprinkle fresh lemon zest over top of chicken.
• Serve with mashed potatoes and asparagus just like Cheesecake Factory! The extra lemon sauce makes a great gravy of sorts for the asparagus and potatoes.

CRISPY CHICKEN COSTOLETTA RECIPE - (3.9/5)

Steps:

• CHICKEN: Preheat oven to 200°F. Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry 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 tablespoons olive oil and 1 tablespoon 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 will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250°F. LEMON SAUCE: Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté 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.

CRISPY CHICKEN COSTOLETTA

Steps:

• For the chicken:.
• Preheat oven to 200°F.
• Zest two lemons. Bake zest for about 5 minutes until dry.
• On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry 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 Tablespoons olive oil and 1 Tablespoon 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 will need to work in batches, adding more oil and butter as needed.
• Keep chicken warm in oven at 250°F.
• For the lemon sauce:.
• Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté 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 chicken with lemon sauce and mashed garlic potatoes.