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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crispy Chicken Costoletta Recipe

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This recipe for Crispy Chicken Costoletta is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the chicken:

4 chicken breasts, thinly sliced and pounded
2 lemons – put in microwave for 30 seconds
1 1/2 cups plain bread crumbs
2 whisked eggs
Salt and pepper

For the lemon sauce:

2 garlic cloves, finely minced
1 Tbsp. vegetable oil
2 cups heavy (whipping) cream
1 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/8 cup chicken stock
Kosher salt
Fresh ground pepper
1 Tbsp. unsalted butter
Directions:
Directions:
In a shallow dish combine breadcrumbs, pepper, and salt. In another shallow dish, whisk eggs.

Place pounded chicken in the egg mixture followed by the breadcrumbs. Coat well.

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 250º.

To prepare the lemon sauce:
Over medium heat in a large saucepan heat oil and minced garlic. Saute for about 3 minutes.

Add whipping cream and boil until reduced by one-third.

Add Dijon mustard, 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.

Recommendation: Serve with mashed potatoes and asparagus.

 

 

 

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