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Copycat Chicken Costoletta with Creamy Lemon-Pepper Sauce Recipe

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This copycat Chicken Costoletta recipe features tender, breaded chicken cutlets fried to a golden crisp and topped with a creamy black pepper, lemon, and Dijon mustard sauce. Served best with charred vegetables and a fresh lemon wedge, it provides a rich and tangy flavor experience in just 30 minutes.

Ingredients

Chicken Cutlets

  • 2 (8-12 ounce) boneless chicken breasts
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/3 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons water
  • 1/4 cup Italian-seasoned panko bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1/4 cup olive oil
  • 3 tablespoons salted butter, divided
  • 1 clove garlic, minced

Sauce

  • 1 tablespoon all-purpose flour
  • 1/2 cup whipping cream
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard

Instructions

  1. Preparation: Gather all ingredients. Cut the chicken breasts in half horizontally to create even cutlets. Place each piece between plastic wrap on a cutting board and gently pound to 1/2-inch thickness using a meat mallet. Repeat for all pieces.
  2. Seasoning: Sprinkle both sides of chicken pieces with salt and 1/2 teaspoon freshly ground black pepper.
  3. Breading Setup: Prepare three separate shallow dishes: one with 1/3 cup all-purpose flour, one with whisked egg and 2 tablespoons water, and the last with a mixture of Italian-seasoned panko bread crumbs, freshly grated Parmesan cheese, and lemon zest.
  4. Breading the Chicken: Dredge each chicken piece in flour, shaking off excess, then dip into the egg mixture to coat thoroughly. Finally, coat with the panko-Parmesan-lemon zest mixture, pressing gently to adhere. Repeat with all cutlets.
  5. Cooking the Chicken: Heat olive oil and 2 tablespoons of salted butter in a 12-inch skillet over medium heat. Once hot, add the breaded chicken pieces and cook until golden brown, approximately 3 to 5 minutes per side. Remove and drain on paper towels to remove excess oil. Wipe out the skillet to prepare for sauce.
  6. Making the Sauce: In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in 1 tablespoon flour and cook, stirring constantly, for another minute to form a roux.
  7. Finishing the Sauce: Gradually whisk in chicken broth, whipping cream, lemon juice, Dijon mustard, and the remaining 1/4 teaspoon black pepper. Cook and stir until the sauce thickens and becomes bubbly, about 3 minutes.
  8. Serving: Spoon the creamy sauce generously over the cooked chicken cutlets. Serve with charred vegetables and a wedge of lemon for a perfect finish.

Notes

  • Pound the chicken evenly for uniform cooking and tender texture.
  • Use fresh lemon zest and juice for a bright citrus flavor in the sauce.
  • Wipe out the skillet after frying the chicken to avoid burnt bits affecting the sauce's flavor.
  • Adjust the thickness of the sauce by cooking a little longer or shorter as preferred.
  • Serve immediately to enjoy the crispiness of the chicken.

Find it online: https://cookedbygrace.com/copycat-chicken-costoletta-with-creamy-lemon-pepper-sauce-recipe/