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

50 minServes 4Nutri-Score C€€
from @chefaimes4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced in half horizontally and pounded thin)Meat700 g
  • salt (for seasoning chicken, flour, egg and panko)Spices6 g
  • black pepper (for seasoning chicken, flour, egg and panko)Spices3 g
  • garlic powder (for seasoning chicken, flour, egg and panko, plus sauce)Spices4 g
  • onion powder (for seasoning chicken, flour, egg and panko, plus sauce)Spices4 g
  • all-purpose flour (for dredging, plus 1/2 tbsp for the slurry)Pantry120 g
  • eggs (beaten, for dredging)Other3 pieces
  • panko breadcrumbs (seasoned)Bakery150 g
  • olive oil (for shallow frying)Pantry120 ml
  • vegetable oil (for shallow frying)Pantry120 ml
  • salted butter (for the sauce)Dairy30 g
  • garlic (cloves, minced)Produce2 pieces
  • dry white wine (big splash, for reducing)Beverages60 ml
  • chicken stockPantry60 ml
  • heavy creamDairy120 ml
  • lemon (small, juiced and zested)Produce1 piece
  • Dijon mustardPantry5 g
  • Parmesan (freshly grated)Dairy40 g
  • water (for the flour slurry)Other8 ml

per serving

Nutrition

613kcal

Carbs
36 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl ×3
  • Whisk
  • Tongs
  • Saucepan
  • Grater

step by step

Method

  1. Prepare the chicken

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

  8. Serve

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