CRISPY CHICKEN COSTOLETTA RECIPES

Steps:

• For the chicken:.
• Preheat oven to 200°F.
• Zest two lemons. Bake zest for about 5 minutes until dry.
• On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper 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°F.
• For the lemon sauce:.
• Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
• 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 mashed garlic potatoes.

Steps:

• Preheat oven to 200 degrees. Wash chicken and pat dry with paper towels. Cut breasts horizontally; pound to about 1/4 inch thick. Zest 2 lemons; bake zest for about 5 minutes until dry. Raise oven heat to 250 degrees. On a paper plate, combine flour, pepper and salt. On a 2nd paper plate, combine eggs and water; whisk until combined. On a 3rd paper plate, combine dry lemon zest, bread crumbs and cheese. Place chicken in the flour, coating well, followed by the egg mixture and then the bread crumbs. Heat 2 T. olive oil and 1 T. butter in a large skillet over medium heat. Place chicken in the skillet; cook on each side about 5 minutes until middle is no longer pink. Work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees. Over medium heat in a fairly large saucepan, heat oil; add minced garlic; saute about 3 minutes. Add whipping cream; boil until reduced by one-third. Add Dijon, lemon juice, chicken stock, salt and pepper, to taste; simmer about 5 minutes. Remove from heat; stir in butter until melted. Serve chicken with lemon sauce and garlic mashed potatoes. 4 servings.