copycat chicken costoletta

ingredients

• Chicken:
• 2–3 chicken breasts, butterflied and pounded thin
• Redmond Organic Lemon Pepper and Redmond Sea Salt
• 1 cup flour
• 2 eggs
• 1–1½ cups Italian breadcrumbs (or panko + Italian seasoning)
• ½ cup grated parmesan
• Lemon zest, to taste
• Olive oil + butter, for frying
• Lemon cream sauce:
• 1 cup heavy cream
• Juice of 1–2 lemons
• Lemon zest
• ½ cup parmesan or pecorino romano
• Salt and lemon pepper, to taste

directions

1. 1 Butterfly and pound the chicken until thin and even. Season with salt and lemon pepper.
2. 2 Add lemon zest and parmesan to the breadcrumbs.
3. 3 Dredge the chicken in flour, dip it in egg, then coat it in the breadcrumb mixture. Let it rest 10 minutes.
4. 4 Heat olive oil and butter in a large pan over medium heat.
5. 5 Cook the chicken 3–4 minutes per side until golden and cooked through. Set it aside.
6. 6 In the same pan, add the heavy cream and lemon juice. Whisk until smooth and slightly thickened.
7. 7 Whisk in the lemon zest and parmesan. Season with salt and pepper, and add more or less lemon to taste.
8. 8 Serve over mashed potatoes or pasta.