In these copycat chicken costoletta breaded, crispy chicken cutlets are paired with a creamy black pepper-lemon-mustard sauce. Serve with charred vegetables and lemon wedge.
Ingredients:
2 (8-12 ounce) boneless chicken breasts
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
1/3 cup all-purpose flour
1 large egg
2 tablespoons water
1/4 cup italian-seasoned panko bread crumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon zest
1/4 cup olive oil
3 tablespoons salted butter, divided
1 clove garlic, minced
1 tablespoon all purpose flour
1/2 cup whipping cream
3/4 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon dijon mustard
Directions:
Gather all ingredients.
Cut chicken breasts evenly in half horizontally. Place a chicken piece between sheets of plastic wrap. Place on a cutting board. Pound to 1/2-inch thickness with a meat mallet. Repeat with remaining chicken pieces.
Sprinkle chicken pieces with salt and 1/2 teaspoon pepper.
Place 1/3 cup flour in a shallow dish. In another shallow dish whisk together egg and water. Combine panko, Parmesan cheese, and lemon zest in another shallow dish.
Dredge a chicken piece in flour to coat, shaking off excess. Dip in egg mixture to coat. Dredge in panko mixture to coat, patting to adhere. Repeat with remaining chicken pieces.
Heat olive oil and 2 tablespoons butter in a 12-inch skillet over medium heat. Add chicken pieces and cook until golden brown, 3 to 5 minutes per side. Drain chicken on paper towels. Drain skillet and wipe out any crumbs with a paper towel.
For sauce, melt remaining 1 tablespoon butter in the skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in 1 tablespoon flour. Cook and stir for 1 minute. Whisk in chicken broth, cream, lemon juice, Dijon mustard, and remaining 1/4 teaspoon pepper. Cook and stir until thickened and bubbly, about 3 minutes.
