Hard Condiment

Copycat Chicken Costoletta

Name: Copycat Chicken Costoletta
Prep time: 46 min
Cook time: 99 min
Total time: 145 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 bonelesss chicken breasts , 8-12 ounce; 0.5 teaspoons salt; 0.75 teaspoons ground black pepper , divided; 0.33 cups all-purpose flour; 1 large egg; 2 tablespoons water; 0.25 cups panko bread crumbs; 0.25 cups grated Parmesan cheese; 1 teaspoon lemon zest; 0.25 cups olive oil; 3 tablespoons salted butter , divided; 1 clove garlic , minced; 1 tablespoon all purpose flour; 0.5 cups whipping cream; 0.75 cups reduced-sodium chicken broth; 2 tablespoons lemon juice; 1 tablespoon ijon mustard

Total Time

2h 25m

46m prep · 99m cook

Servings

4 people

Rating

—

Difficulty

Hard

24 views

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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

2 bonelesss chicken breasts , 8-12 ounce
0.5 teaspoons salt
0.75 teaspoons ground black pepper , divided
0.33 cups all-purpose flour
1 large egg
2 tablespoons water
0.25 cups panko bread crumbs
0.25 cups grated Parmesan cheese
1 teaspoon lemon zest
0.25 cups olive oil
3 tablespoons salted butter , divided
1 clove garlic , minced
1 tablespoon all purpose flour
0.5 cups whipping cream
0.75 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon ijon mustard

Instructions

1

Gather all ingredients.
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

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

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

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

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

Serve sauce over chicken and enjoy.