Chicken Costoletta with Garlic Parmesan Mashed Potatoes and Lemon Cream Sauce

45 mins
Serves 4
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Directions

  1. 1Roast garlic at 400°F for an hour.
  2. 2Roast garlic at 400°F for an hour.
  3. 3Roast garlic at 400°F for an hour.
  4. 4Peel and chop 5 pounds of potatoes and boil for 45 minutes.
  5. 5Peel and chop 5 pounds of potatoes and boil for 45 minutes.
  6. 6Peel and chop 5 pounds of potatoes and boil for 45 minutes.
  7. 7Season flour with seasoning salt, garlic powder, onion powder, oregano, and lemon pepper.
  8. 8Season flour with seasoning salt, garlic powder, onion powder, oregano, and lemon pepper.
  9. 9Season flour with seasoning salt, garlic powder, onion powder, oregano, and lemon pepper.
  10. 10Dip thinly sliced chicken breasts in the seasoned flour, then dip in egg and italian panko.
  11. 11Dip thinly sliced chicken breasts in the seasoned flour, then dip in egg and italian panko.
  12. 12Dip thinly sliced chicken breasts in the seasoned flour, then dip in egg and italian panko.
  13. 13Fry chicken until golden brown and set aside.
  14. 14Fry chicken until golden brown and set aside.
  15. 15Fry chicken until golden brown and set aside.
  16. 16Toss asparagus with olive oil, garlic powder, lemon pepper, and roasted garlic.
  17. 17Toss asparagus with olive oil, garlic powder, lemon pepper, and roasted garlic.
  18. 18Toss asparagus with olive oil, garlic powder, lemon pepper, and roasted garlic.
  19. 19Bake asparagus at 400°F for 10 minutes.
  20. 20Bake asparagus at 400°F for 10 minutes.
  21. 21Bake asparagus at 400°F for 10 minutes.
  22. 22In a bowl, combine boiled potatoes, garlic powder, salt, pepper, oregano, whipped cream cheese, milk, butter, and parmesan cheese.
  23. 23In a bowl, combine boiled potatoes, garlic powder, salt, pepper, oregano, whipped cream cheese, milk, butter, and parmesan cheese.
  24. 24In a bowl, combine boiled potatoes, garlic powder, salt, pepper, oregano, whipped cream cheese, milk, butter, and parmesan cheese.
  25. 25Mix with hand mixer until smooth.
  26. 26Mix with hand mixer until smooth.
  27. 27Mix with hand mixer until smooth.
  28. 28Make lemon cream sauce: In a skillet, melt butter, add garlic, heavy cream, Dijon mustard, garlic powder, oregano, lemon pepper seasoning, parmesan, and lemon zest. Whisk until smooth.
  29. 29Make lemon cream sauce: In a skillet, melt butter, add garlic, heavy cream, Dijon mustard, garlic powder, oregano, lemon pepper seasoning, parmesan, and lemon zest. Whisk until smooth.
  30. 30Make lemon cream sauce: In a skillet, melt butter, add garlic, heavy cream, Dijon mustard, garlic powder, oregano, lemon pepper seasoning, parmesan, and lemon zest. Whisk until smooth.
  31. 31Serve chicken over mashed potatoes with roasted asparagus and lemon cream sauce.
  32. 32Serve chicken over mashed potatoes with roasted asparagus and lemon cream sauce.
  33. 33Serve chicken over mashed potatoes with roasted asparagus and lemon cream sauce.

Ingredients

  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 5 pounds potatoes
  • 5 pounds potatoes
  • 5 pounds potatoes
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 tablespoon seasoning salt
  • 1 tablespoon seasoning salt
  • 1 tablespoon seasoning salt
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon lemon pepper
  • 1 tablespoon lemon pepper
  • 1 tablespoon lemon pepper
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup italian panko
  • 1 cup italian panko
  • 1 cup italian panko
  • 2 bunches asparagus
  • 2 bunches asparagus
  • 2 bunches asparagus
  • 4 ounces whipped cream cheese
  • 4 ounces whipped cream cheese
  • 4 ounces whipped cream cheese
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1 cup parmesan cheese
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley

Equipment

ovenknifealuminum foilpotbowlwhiskhand mixerskillettongsbaking sheetgrater