Chicken Costoletta Recipe

This Chicken Costoletta Recipe is a crispy and lemony recipe, which is made with parmesan and Dijon mustard. It’s a restaurant-quality dish, ready in about 50 minutes.

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Chicken Costoletta Recipe Ingredients

For the Chicken:

• 4 chicken breasts (cut + pounded thin)
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp pepper
• 2 eggs
• 1 cup Italian breadcrumbs
• Zest from 1 lemon
• ½ cup grated parmesan
• 4 tbsp olive oil
• 2 tbsp butter

Lemon Sauce:

• 1 tbsp butter
• 1 tbsp flour
• 2 garlic cloves, minced
• ¾ cup milk
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard

Mashed Potatoes:

• 2½ lbs red potatoes (skins on)
• 4 tbsp butter
• ½ cup milk
• ½ cup sour cream
• 1 garlic clove, minced
• Salt + pepper

Asparagus:

• 1 bunch asparagus (trimmed)

How To Make Chicken Costoletta Recipe

1. Start the Mashed Potatoes: Cut the red potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and salt the water generously. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Prepare the Breading Station: While the potatoes cook, set up three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, whisk the 2 eggs. In the third, combine the Italian breadcrumbs, lemon zest, and grated parmesan cheese.
3. Bread the Chicken: The chicken breasts should already be cut into cutlets and pounded very thin (about 1/8-inch thick). Pat them dry. Working one at a time, dredge a cutlet in the flour mixture, dip it completely in the egg wash (let excess drip off), and finally, press it firmly into the breadcrumb-parmesan mixture, coating both sides. Place on a clean plate.
4. Finish the Mashed Potatoes: Drain the cooked potatoes. Return them to the hot pot to evaporate any remaining moisture. Add the butter, milk, sour cream, and minced garlic. Mash until creamy but still with some texture. Season to taste with salt and pepper. Cover and keep warm.
5. Cook the Asparagus: Preheat your oven to 400°F (200°C). Toss the trimmed asparagus on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Roast for 10-12 minutes, or until tender-crisp.
6. Make the Lemon Sauce: While the asparagus roasts, melt 1 tbsp of butter in a small saucepan over medium heat. Whisk in 1 tbsp of flour and cook for 1 minute. Add the minced garlic and cook for 30 seconds more. Slowly whisk in the milk until smooth. Stir in the lemon juice and Dijon mustard. Bring to a gentle simmer, whisking, until the sauce has thickened. Season with a pinch of salt. Keep warm on low heat.
7. Cook the Chicken: In a large skillet, heat the 4 tbsp olive oil and 2 tbsp butter over medium-high heat. Once the butter is melted and foaming, carefully place 2-3 breaded chicken cutlets in the pan (do not overcrowd). Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Transfer to a wire rack to drain. Repeat with the remaining chicken.
8. Serve Immediately: To serve, place a generous scoop of mashed potatoes on each plate. Top with one or two crispy chicken cutlets. Drizzle the lemon sauce over the chicken and serve with the roasted asparagus on the side.

Recipe Tips

• How do I get the chicken perfectly thin? This dish is famous for its very thin cutlets. Slice each breast in half horizontally, then place each piece between two sheets of plastic wrap. Use the flat side of a meat mallet to pound it to an even 1/8-inch thickness.
• How do I make the breading stay on? The three-step process is key. Make sure to pat the chicken dry before the flour, shake off the excess flour before the egg, and let the excess egg drip off before the breadcrumbs. Finally, press the breadcrumbs firmly onto the cutlet.
• How to get the chicken crispy, not soggy? Do not overcrowd the pan. Frying too many cutlets at once drops the oil temperature and causes the chicken to steam instead of fry. Fry in two batches if necessary.
• How do I prevent a lumpy sauce? Whisk constantly. When you add the milk to the butter/flour roux, pour it in slowly while whisking vigorously. This will create a perfectly smooth, lump-free cream sauce.

What To Serve With Chicken Costoletta

This recipe is a complete, restaurant-style meal, as it’s traditionally served with mashed potatoes and asparagus.

• Crusty Bread: A piece of crusty French or Italian bread is perfect for soaking up any extra lemon sauce on the plate.
• Simple Green Salad: A light side salad with a simple vinaigrette can cut through the richness of the cream sauce.

How To Store Chicken Costoletta

It’s highly recommended to eat this dish fresh, as the crispy breading on the chicken will soften upon refrigeration.

Refrigerate: Store components separately if possible. Place leftover chicken, mashed potatoes, and sauce in separate airtight containers in the fridge for up to 3 days. Freeze: Freezing is not recommended. The fried chicken will become soggy, and the cream-based sauce may separate when thawed. Reheat: The best way to reheat the chicken is in an oven or air fryer at 375°F (190°C) for 10-15 minutes to re-crisp the breading. Reheat the potatoes and sauce gently on the stovetop, adding a splash of milk to each to loosen them.

Chicken Costoletta Recipe Nutrition Facts

(Per serving, estimated, for 1/4 of the recipe)

• Calories: 980 kcal
• Total Fat: 52g
• Saturated Fat: 22g
• Cholesterol: 190mg
• Sodium: 1150mg
• Potassium: 1050mg
• Total Carbohydrate: 65g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 60g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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