Crispy Chicken Costoletta Recipe is a simple, delicious, and easy chicken dish that only requires either olive oil or butter. Basically, the quicker you simmer the fried chicken, the less time you will cook. This recipe is perfect on hot days since it’s an excellent way to naturally cool down your meal. Enjoy with a nice glass of white wine and you’ve got yourself a delicious dinner.
The Crispy Chicken Costoletta is a delicious and simple recipe that can be cooked in the oven, or on the grill, for a quick and easy weeknight meal. The Costoletta is made with chicken thighs and is served with homemade garlic parmesan sauce. This recipe is super easy to make, and the results are delicious. Crispy chicken costoletta is a simple, few ingredients recipe. It will take about 40 to 45 minutes to make this dish. This recipe is great for people who have not experienced cooks.
This is a simple recipe for a home-cooked crispy chicken dish, with a tasty crispy coating. Crispy Chicken Costoletta is one of the most popular chicken recipes in Italy, and it is easy to make at home. It does not require any complex or difficult cooking techniques. Instead of buying or making a whole chicken, it’s much easier to buy already frozen chicken breasts and simply thaw them out.
Crispy Chicken Costoletta is a popular dish found in many Italian regions, and it’s easy to make if you have an oven. Roasting chickens is a simple art, but it can be a very tough one to master. The cooking process might take a while, but you need to trust your oven because the temperature control will be more accurate than an oven. The recipe is quite simple, but it’s definitely an impressive side dish to serve with pasta and other dishes.
How to Make Crispy Chicken Costoletta
Crispy Chicken Costoletta Recipe is great for those nights when you have a craving for something crispy but you don’t have the time to make any sort of fried food. It’s also a great recipe if you are looking to use up some leftover chicken from the night before. Crispy chicken costoletta is easy to make, even for a novice home cook. Let’s give a try to this recipe.
Ingredients
THE CHICKEN
- 4 chicken breasts (cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets)
- 2 eggs, whisked with
- 2 tablespoons water
- 3 tablespoons flour
- 2 lemons, zest of
- 1 1⁄2 cups plain breadcrumbs
- 2 tablespoons freshly grated parmesan cheese (optional)
- 1 teaspoon ground pepper
- 1 teaspoon kosher salt
LEMON SAUCE
- 2 garlic cloves, finely minced
- 1 tablespoon canola oil
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1⁄4 cup fresh lemon juice, plus
- 1 teaspoon fresh lemon juice
- 1⁄8 cup chicken stock
- kosher salt
- Fresh ground pepper
- 1 tablespoon unsalted butter
Step by step instructions to make crispy chicken costoletta
For the chicken:
Step 1
Preheat the oven to 200°F.
Step 2
Take two lemons and zest them. For about five minutes, bake zest until it is dry.
Step 3
Combine flour, salt, and pepper on one paper plate. Combine eggs and water on another paper plate, whisking until combined. Combine dry lemon zest, bread crumbs, and cheese on another paper plate.
Step 4
Pounded chicken should be coated well with flour, then with egg mixture and breadcrumbs.
Step 5
In a large frying pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Step 6
Place chicken in a pan and cook for about 5 minutes on each side until no longer pink in the middle. Working in batches, add more oil and butter as needed.
Step 7
In a 250°F oven, keep the chicken warm.
For the lemon sauce:
Step 1
In a large saucepan, heat canola oil over medium heat. Add the minced garlic and sauté for about 3 minutes.
Step 2
Boil the whipping cream until it has been reduced by one-third.
Step 3
Add Dijon mustard, lemon juice, chicken stock, salt, and pepper to taste. Allow simmering for about 5 minutes.
Step 4
Remove from the heat and stir in the butter until melted.
Step 5
Chicken is served with lemon sauce and mashed garlic potatoes.
In Closing
We hope you enjoyed our crispy chicken costoletta recipe. This is a classic, delicious dish that is a staple in all Italian households. The costoletta is a cut of chicken that is becoming more and more popular in America, as it is a tender and juicy piece of meat. The dish is very simple to make, but the flavors are amazing. It will only take you a few minutes to prepare, but you will be blown away by the incredible taste. I hope this crispy chicken costoletta recipe has been enjoyable and beneficial to you. If you have any questions regarding this crispy chicken costoletta recipe, please leave a comment below.
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Crispy Chicken Costoletta Recipe
Ingredients
THE CHICKEN
- 4 chicken breasts (cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets)
- 2 eggs, whisked with
- 2 tablespoons water
- 3 tablespoons flour
- 2 lemons, zest of
- 1 1⁄2 cup plain breadcrumbs
- 2 tablespoons freshly grated parmesan cheese (optional)
- 1 teaspoon ground pepper
- 1 teaspoon kosher salt
LEMON SAUCE
- 2 garlic cloves, finely minced
- 1 tablespoon canola oil
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1⁄4 cup fresh lemon juice, plus
- 1 teaspoon fresh lemon juice
- 1⁄8 cup chicken stock
- kosher salt
- Fresh ground pepper
- 1 tablespoon unsalted butter
Instructions
For the chicken:
- Preheat the oven to 200°F.
- Take two lemons and zest them. For about five minutes, bake zest until it is dry.
- Combine flour, salt, and pepper on one paper plate. Combine eggs and water on another paper plate, whisking until combined. Combine dry lemon zest, bread crumbs, and cheese on another paper plate.
- Pounded chicken should be coated well with flour, then with egg mixture and breadcrumbs.
- In a large frying pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Place chicken in a pan and cook for about 5 minutes on each side until no longer pink in the middle. Working in batches, add more oil and butter as needed.
- In a 250°F oven, keep the chicken warm.
For the lemon sauce:
- In a large saucepan, heat canola oil over medium heat. Add the minced garlic and sauté for about 3 minutes.
- Boil the whipping cream until it has been reduced by one-third.
- Add Dijon mustard, lemon juice, chicken stock, salt, and pepper to taste. Allow simmering for about 5 minutes.
- Remove from the heat and stir in the butter until melted.
- Chicken is served with lemon sauce and mashed garlic potatoes.
