Chicken Costoletta
Directions
- 1Season thin chicken breasts on both sides.
- 2Coat the chicken in seasoned flour, then dip it in the egg wash, then coat it in Italian seasoned breadcrumbs, then egg wash again, then breadcrumbs again.
- 3Fry your cutlets in oil on both sides until they're nice and brown and crispy.
- 4Drain them on a paper towel.
- 5Heat up heavy cream, add parm, the juice and zest of one lemon, and season it with salt, pepper, and garlic powder.
- 6Let that simmer for a couple of minutes and get your homemade mashed potatoes.
- 7Put mashed potatoes on a plate, add some roasted asparagus.
- 8Lay the chicken cutlets on top of the mashed potatoes and the asparagus.
- 9Pour the sauce all over the chicken.
Ingredients
- 6 thin chicken breasts
- 1 cup seasoned flour
- 2 eggs
- 1 cup italian seasoned breadcrumbs
- 1 cup oil
- 1 cup heavy cream
- 1 /4 cup parm
- 1 lemon juice and zest
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 1 container mashed potatoes
- 12 roasted asparagus
Equipment
frying panwhiskpaper towelplatesfork