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Chicken Costoletta with Lemon Cream Sauce
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Chicken Costoletta with Lemon Cream Sauce

50 minPorcje: 4Nutri-Score C€€
od @chefaimes4 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (sliced in half horizontally and pounded thin)Mięso700 g
  • salt (for seasoning chicken, flour, egg and panko)Przyprawy6 g
  • black pepper (for seasoning chicken, flour, egg and panko)Przyprawy3 g
  • garlic powder (for seasoning chicken, flour, egg and panko, plus sauce)Przyprawy4 g
  • onion powder (for seasoning chicken, flour, egg and panko, plus sauce)Przyprawy4 g
  • all-purpose flour (for dredging, plus 1/2 tbsp for the slurry)Spiżarnia120 g
  • eggs (beaten, for dredging)Inne3 kawałki
  • panko breadcrumbs (seasoned)Piekarnia150 g
  • olive oil (for shallow frying)Spiżarnia120 ml
  • vegetable oil (for shallow frying)Spiżarnia120 ml
  • salted butter (for the sauce)Nabiał30 g
  • garlic (cloves, minced)Warzywa i owoce2 kawałki
  • dry white wine (big splash, for reducing)Napoje60 ml
  • chicken stockSpiżarnia60 ml
  • heavy creamNabiał120 ml
  • lemon (small, juiced and zested)Warzywa i owoce1 kawałek
  • Dijon mustardSpiżarnia5 g
  • Parmesan (freshly grated)Nabiał40 g
  • water (for the flour slurry)Inne8 ml

na porcję

Wartości odżywcze

613kcal

Węglowodany
36 g
Białko
44 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Miska ×3
  • Trzepaczka
  • Szczypce kuchenne
  • Rondel
  • Tarka

krok po kroku

Przygotowanie

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally.
    • Pound them until extremely thin using something heavy.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7

  8. Serve

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