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Chicken Costoletta with Lemon Cream Sauce
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Chicken Costoletta with Lemon Cream Sauce
was Sie brauchen
Zutaten
chicken breast (sliced in half horizontally and pounded thin)Fleisch700 g
salt (for seasoning chicken, flour, egg and panko)Gewürze6 g
black pepper (for seasoning chicken, flour, egg and panko)Gewürze3 g
garlic powder (for seasoning chicken, flour, egg and panko, plus sauce)Gewürze4 g
onion powder (for seasoning chicken, flour, egg and panko, plus sauce)Gewürze4 g
all-purpose flour (for dredging, plus 1/2 tbsp for the slurry)Vorräte120 g
eggs (beaten, for dredging)Andere3 Stücke- panko breadcrumbs (seasoned)Backwaren150 g
olive oil (for shallow frying)Vorräte120 ml- vegetable oil (for shallow frying)Vorräte120 ml
salted butter (for the sauce)Milchprodukte30 g
garlic (cloves, minced)Obst & Gemüse2 Stücke
dry white wine (big splash, for reducing)Getränke60 ml- chicken stockVorräte60 ml
heavy creamMilchprodukte120 ml
lemon (small, juiced and zested)Obst & Gemüse1 Stück
Dijon mustardVorräte5 g
Parmesan (freshly grated)Milchprodukte40 g- water (for the flour slurry)Andere8 ml
pro Portion
Nährwerte
613kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 44 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel ×3
Schneebesen
Küchenzange
Stielkasserolle
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the chicken
- Slice the chicken breasts in half horizontally.
- Pound them until extremely thin using something heavy.
- Schritt 2
Set up the breading station
- Place flour in one dish, beaten egg in the next and panko in the third.
- Season the flour, egg and panko with salt, pepper, garlic powder and onion powder.
- Schritt 3
Bread the chicken
- Salt the chicken, then dredge it in the flour, then the egg, then the panko.
- For extra crispy chicken, dip back into the egg and panko again.
- Schritt 4
Shallow-fry the chicken
- Heat half olive oil and half vegetable oil over medium heat.
- Fry the breaded chicken until deeply golden and cooked through.
- Remove and drain.
- Schritt 5
Start the lemon cream sauce
- Melt the salted butter and sauté the minced garlic until cooked through.
- Add a big splash of dry white wine and let it reduce.
- Schritt 6
Build the sauce
- Stir in the chicken stock, heavy cream, lemon juice and a little zest, the Dijon and the freshly grated Parmesan.
- Season with salt, pepper, garlic powder and onion powder.
- Schritt 7
Thicken and emulsify
- Mix the flour and water into a slurry and whisk it into the sauce.
- If still thin, gently simmer and reduce until creamy instead of adding more flour.
- Schritt 8
Serve
- Serve the chicken with the lemon cream sauce, roasted asparagus and buttered angel hair.
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