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Crispy Chicken Costoletta with Lemon Sauce

Crispy Chicken Costoletta with Lemon Sauce


  • 4 chicken breast cut horizontally and pounded if needed to 1/4 inch thick
  • Zest of 2 Lemons
  • 1 cup plain bread crumbs
  • 3 tablespoons grated parmesan
  • 2 eggs whisked
  • 2 tablespoons water
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • Lemon Sauce:
  • 2 garlic cloves minced or pressed
  • 1 tablespoon of vegetable oil
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/3 cup fresh lemon juice
  • 1/8 cup chicken stock
  • 1 tablespoon butter
  • Salt/Pepper


  1. Start by making the lemon sauce
  2. Using a medium sized stock pot heat vegetable oil
  3. Add garlic and cook on low medium heat about 3 minutes
  4. Add whipping cream and boil till reduced by about a third
  5. Add Dijon, lemon juice, chicken stock, and salt and pepper to taste
  6. Simmer for 5 minute
  7. Remove from heat and add butter
  8. Cover with lid to keep warm or simmer if needed
  9. Chicken:
  10. Preheat oven to 200F
  11. Zest two lemons over a baking sheet and bake zest for about 5 minutes or until dry
  12. Use three medium bowls
  13. Fill one bowl with flour pepper and salt
  14. Fill another with eggs and water and whisk to combine
  15. Fill the third bowl with zest bread crumbs and parmesan cheese
  16. Place each cutlet into the flour mixture, then egg mixture and last breading
  17. Heat olive oil and butter in large pan over medium heat (add more olive oil and butter as needed)
  18. Cook Chicken on each side about five minutes or until cooked through
  19. If needed you can keep the chicken warm in oven set at 200F till ready to serve (if making the gouda potatoes or steamed asparagus to go with)
  20. Serve with generous amount of lemon sauce
  • Category: Main Dish