Sunday, January 17, 2010
Crispy Chicken Costolleta
(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
Preheat oven to 200 degrees.
Zest two lemons. Bake zest for about 5 minutes until dry. On one plate combine flour, pepper and salt. On another plate combine eggs and water, whisk until combined. On another plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Freshly ground pepper
1 tablespoon unsalted butter
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes on low. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
Serve chicken with lemon sauce and garlic mashed potatoes.
*We love this meal, though I haven't quite perfected the lemon sauce, be sure not to saute the garlic too long as it cooks fast (I give that 4 stars). The chicken is delicious, the secret is to pound it thin (5 stars). I only had seasoned bread crumbs--about 1 cup is sufficient.