Creamy Chicken Costoletta
This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy lemon cheese sauce.
Ingredients
- 1.5-2 lbs Chicken breast, thinly sliced
- 1 cup Seasoned flour season the flour with one teaspoon of each: salt, pepper, garlic powder, chicken bullion and paprika
- 1.5 cups Italian seasoned breadcrumbs
- Egg wash Beat 4 eggs with ¼ c of water
- 1 cup Heavy cream
- ½ cup Parmesan cheese
- 1 large lemon juice and zest
- 1.5-2 c Mashed Potatoes
- 1 bunch Roasted Asparagus cut the woody ends off the asparagus . Toss them in 2 tbs of oil, salt and pepper & add them to a parchment paper lined baking sheet. Roast them in a 425 degree oven for about 12 minutes
- Salt and pepper to taste
- 2 tbs Garlic powder (divided)
- Canola oil
- 1 teaspoon Italian seasoning
Instructions
- First, season the chicken breast with salt, pepper and half of the garlic powder on both sides.
- Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one. Dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time.
- Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side. Let them drain on paper towels or a wire rack and set them aside while we make the sauce.
The Lemon Cream Sauce
- First, add the heavy cream to a skillet over medium heat.
- Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper, italian seasoning and the rest of the garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.
Assembly
- First, add place the mashed potatoes down then add the roasted asparagus on top.
- Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).
- Finally, pour the lemony cream sauce over the chicken and enjoy.