Crispy Chicken Costoletta

15m
Serves 1
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Directions

  1. 1In a bowl, whisk two eggs.
  2. 2Season flour with Old Bay, black pepper, onion powder, garlic powder, and herb.
  3. 3In a separate dish, place Panko Italian breadcrumbs.
  4. 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.
  5. 5Fry the chicken in a pan with hot oil until golden brown on both sides.
  6. 6Roast asparagus seasoned with minced garlic, black pepper, onion powder, garlic powder, herb, and seasoning salt at 400°F for 15 minutes.
  7. 7Boil potatoes until a fork easily pierces them, then drain the water.
  8. 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.
  9. 9In a pan, sauté 2 tbsp of butter and 1 tbsp of minced garlic.
  10. 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.
  11. 11Squeeze half a lemon into the sauce and stir.
  12. 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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