Chicken Costoletta

01Method

1. 1

   Gather and prep all ingredients before starting.

2. 2

   Slice each chicken breast in half horizontally to create two thin pieces. Place each piece between sheets of plastic wrap on a cutting board and flatten to about ½-inch thickness using a meat mallet. Repeat for all pieces.

3. 3

   Season the chicken pieces on both sides with salt and ½ teaspoon of the black pepper.

4. 4

   Set out three shallow dishes: one with the flour for dredging, one with the egg whisked together with water, and one combining the panko, Parmesan, and lemon zest.

5. 5

   Coat each chicken piece in flour, shaking off any excess, then dip it in the egg mixture, and finally press it into the panko mixture so it adheres well. Repeat for each piece.

6. 6

   In a large skillet over medium heat, warm the olive oil together with 2 tablespoons of the butter. Cook the breaded chicken pieces until deep golden brown, about 3 to 5 minutes per side. Transfer to paper towels to drain. Discard drippings and wipe the skillet clean of crumbs.

7. 7

   To make the sauce, melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute. Sprinkle in the flour and stir constantly for 1 minute. Whisk in the chicken broth, cream, lemon juice, Dijon mustard, and the remaining ¼ teaspoon of black pepper. Stir and cook until the sauce thickens and begins to bubble, about 3 minutes.

8. 8

   Plate the chicken and spoon the sauce generously over the top before serving.