LEMON CHICKEN COSTOLETTA

Chicken Costoletta a Cheesecake Factory Copycat ala made from scratch. When they serve this to you in the restaurant the sauce is almost non-existent on the plate.  BUT, The sauce is a mandatory flavor ingredient DO NOT scrimp. I use sauce on the mashed potatoes also. From what I can find, the term “costeletta” translates into “cutlet”.  This recipe is versatile and can be changed up from the lemon to apricot, peach or even plum easily. Use your imagination. 😀

LEMON CHICKEN COSTOLETTA

4 thin chicken steaks or flattened tenderloin breasts

1/2 cup flour

2 Large Eggs, lightly beaten

1 cup Panko breadcrumbs

1 lemon, zested (save lemon for juicing into sauce)

1/4 cup Pecorino Romano cheese grated

1/4 cup avocado oil

2 tablespoons butter

• Set up three bowls for dredging. In one, place the flour. In the second, add the eggs. In the third, combine the breadcrumbs, lemon zest and cheese.
• Coat each piece of chicken first in the flour, then the eggs letting the excess drip off before dipping into the , and the breadcrumb mixture.
• Heat a large nonstick saute pan over medium heat and add the oil and butter.
• Once butter is melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. DO NOT CROWD PAN. You may need to do this in two batches.
• Remove chicken from the pan and drain on paper towels to absorb any excess oil.
• Set aside.

SAUCE

1 tablespoon avocado oil

1 tablespoon flour

2 cloves garlic, minced

1/4 cup whole milk

3/4 cup heavy cream

1/4 cup chicken stock

Juice of 1 Lemon

1 tablespoon butter

•  Melt the oil in a medium saucepan over low-medium heat.
• Add the garlic sauteing 1-2 minutes.
• Whisk in the flour until golden.
• Whisk in the milk, heavy cream, chicken stock and lemon juice.
• Bring to a boil over medium-high heat until the sauce has thickened, about 3-5 minutes.
• Stir in the butter and pour desired amount of sauce over the chicken and mashed potatoes.