CRISPY CHICKEN COSTOLETTA
(copycat recipe)

FOR THE CHICKEN:
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or chicken cutlets
2 lemons, zest of
1 1/2 cups plain breadcrumbs
2 tablespoons freshly grated parmesan cheese optional)
2 eggs, whisked with
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
FOR THE 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
garlic mashed potatoes (for serving)

to prepare the chicken:Preheat oven to 200 degrees F. Zest two lemons. Bake zest for about 5 minutes until dry.

In a shallow dish combine flour, pepper and salt. In another shallow dish combine eggs and water; whisk until combined. On another shallow dish combine dry lemon zest, bread crumbs and cheese.

Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.

Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees F.

TO PREPARE THE LEMON SAUCE:
Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes.

Add whipping cream and boil until reduced by one-third.

Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and garlic mashed potatoes.

Servings: 4
Adapted from source: Mud Pie Gourmet, August 2007