Copycat Chicken Costoletta

Copycat Chicken Costoletta

from allrecipes.com
Dinner
30 min
4 servings
655 kcal / serving

In these copycat chicken costoletta breaded, crispy chicken cutlets are paired with a creamy black pepper-lemon-mustard sauce. Serve with charred vegetables and lemon wedge.

Ingredients

  • 2skinless, boneless chicken breasts
  • ½ teaspoonsalt
  • ¾ teaspoonground black pepper, divided
  • ⅓ cupplus 1 tablespoon all-purpose flour
  • 1egg
  • 2 tablespoonswater
  • 1 cupitalian-seasoned panko bread crumbs
  • ¼ cupgrated parmesan cheese
  • 1 teaspoonlemon zest
  • ¼ cupolive oil
  • 3 tablespoonssalted butter, divided
  • 1 clovegarlic, minced
  • 1 tablespoonall-purpose flour
  • ½ cupwhipping cream
  • ¾ cupreduced-sodium chicken broth
  • 2 tablespoonslemon juice
  • 1 tablespoondijon mustard

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Cut chicken breasts evenly in half horizontally. Place a chicken piece between sheets of plastic wrap. Place on a cutting board. Pound to 1/2-inch thickness with a meat mallet. Repeat with remaining chicken pieces.

  3. 3

    Sprinkle chicken pieces with salt and 1/2 teaspoon pepper.

  4. 4

    Place 1/3 cup flour in a shallow dish. In another shallow dish whisk together egg and water. Combine panko, Parmesan cheese, and lemon zest in another shallow dish.

  5. 5

    Dredge a chicken piece in flour to coat, shaking off excess. Dip in egg mixture to coat. Dredge in panko mixture to coat, patting to adhere. Repeat with remaining chicken pieces.

  6. 6

    Heat olive oil and 2 tablespoons butter in a 12-inch skillet over medium heat. Add chicken pieces and cook until golden brown, 3 to 5 minutes per side. Drain chicken on paper towels. Drain skillet and wipe out any crumbs with a paper towel.

  7. 7

    For sauce, melt remaining 1 tablespoon butter in the skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in 1 tablespoon flour. Cook and stir for 1 minute. Whisk in chicken broth, cream, lemon juice, Dijon mustard, and remaining 1/4 teaspoon pepper. Cook and stir until thickened and bubbly, about 3 minutes.

  8. 8

    Serve sauce over chicken and enjoy.