Skip to content
Menu
Chicken Costoletta with Lemon Cream Sauce
Plato principal

Chicken Costoletta with Lemon Cream Sauce

50 minPara 4Nutri-Score C€€
de @chefaimes4 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken breast (sliced in half horizontally and pounded thin)Carne700 g
  • salt (for seasoning chicken, flour, egg and panko)Especias6 g
  • black pepper (for seasoning chicken, flour, egg and panko)Especias3 g
  • garlic powder (for seasoning chicken, flour, egg and panko, plus sauce)Especias4 g
  • onion powder (for seasoning chicken, flour, egg and panko, plus sauce)Especias4 g
  • all-purpose flour (for dredging, plus 1/2 tbsp for the slurry)Despensa120 g
  • eggs (beaten, for dredging)Otro3 piezas
  • panko breadcrumbs (seasoned)Panadería150 g
  • olive oil (for shallow frying)Despensa120 ml
  • vegetable oil (for shallow frying)Despensa120 ml
  • salted butter (for the sauce)Lácteos30 g
  • garlic (cloves, minced)Frutas y verduras2 piezas
  • dry white wine (big splash, for reducing)Bebidas60 ml
  • chicken stockDespensa60 ml
  • heavy creamLácteos120 ml
  • lemon (small, juiced and zested)Frutas y verduras1 pieza
  • Dijon mustardDespensa5 g
  • Parmesan (freshly grated)Lácteos40 g
  • water (for the flour slurry)Otro8 ml

por ración

Nutrición

613kcal

Carbohidratos
36 g
Proteínas
44 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol ×3
  • Varillas
  • Pinzas de cocina
  • Cazo
  • Rallador

paso a paso

Preparación

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally.
    • Pound them until extremely thin using something heavy.
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  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.
    Paso 4

  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.
    Paso 5

  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.
    Paso 6

  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.
    Paso 7

  8. Serve

    • Serve the chicken with the lemon cream sauce, roasted asparagus and buttered angel hair.
    Paso 8
Obtener Mezze