Crispy Chicken Costoletta
Directions
- 1In a bowl, whisk two eggs.
- 2Season flour with Old Bay, black pepper, onion powder, garlic powder, and herb.
- 3In a separate dish, place Panko Italian breadcrumbs.
- 4Dip the chicken breast in the egg, then in the seasoned flour, then back in the egg, and finally in the breadcrumbs, ensuring it's well coated.
- 5Fry the chicken in a pan with hot oil until golden brown on both sides.
- 6Roast asparagus seasoned with minced garlic, black pepper, onion powder, garlic powder, herb, and seasoning salt at 400°F for 15 minutes.
- 7Boil potatoes until a fork easily pierces them, then drain the water.
- 8Mash the potatoes with butter, milk, parsley, parmesan cheese, black pepper, garlic paste, paprika, and seasoning salt. Add more milk and butter for a smoother consistency.
- 9In a pan, sauté 2 tbsp of butter and 1 tbsp of minced garlic.
- 10Add 1 1/2 cup heavy cream, 1/2 cup parmesan cheese, 1 tbsp Old Bay or cajun seasoning, 1 tsp black pepper, 1 tsp Italian seasoning, and fresh parsley to the pan.
- 11Squeeze half a lemon into the sauce and stir.
- 12Place mashed potatoes on a plate, top with asparagus and chicken, and pour the sauce over the chicken.
Ingredients
- 2 pieces thin sliced chicken breast
- 2 large eggs
- 1 cup flour
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp herb
- 1 cup Panko Italian breadcrumbs
- 12 stalks asparagus
- 1 tbsp minced garlic
- 1 tsp seasoning salt
- 2 medium potatoes
- 2 tbsp butter
- 1 cup milk
- 1 tbsp parsley
- 1 cup parmesan cheese
- 1 tsp garlic paste
- 1 tsp paprika
- 2 tbsp butter
- 1 tbsp minced garlic
- 1.5 cup heavy cream
- 0.5 cup parmesan cheese
- 1 tbsp Old Bay or cajun seasoning
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley
- 0.5 piece lemon
Equipment
bowlsbaking sheetfrying panovenforkpotato mashertongslemon juicer
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