Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Crispy Chicken Costoletta Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Saturday, 14 February 2015

Crispy Chicken Costoletta Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Crispy Chicken Costoletta Biography

source (google.com.pk)

Ingredients:
4 boneless, skinned chicken breasts, with the tenderloins removed
2 cups unseasoned panko crumbs
½ cup grated parmesan cheese
3 eggs
½ cup all-purpose flour
2 garlic cloves, finely minced
Olive oil as needed
Butter as needed
2 cups heavy cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1/4 cup chicken stock
Nutmeg
Water
Pepper
Salt
Fresh dill sprigs for garnish

Directions:
1. Heat oven to warming.
2. Place chicken between sheets of wax paper and pound to ¼-inch thickness (use the non-murder-weapon hammer or hatchet).
3. In a mixing bowl combine flour, nutmeg, salt and pepper. In second bowl whisk eggs. In another bowl, combine breadcrumbs and cheese.
4. Heat about 2 tablespoons each oil and butter over medium heat in a skillet.
5. Dredge chicken in flour, then coat in egg mixture and finally in the bread crumbs. Make sure there’s no naked chicken; use your fingers (this gets rather gluey; Mr. Swann wears gloves).
6. Sauté the chicken in the pan for about three minutes on each side, until they middle is no longer pink and outside is crispy and brown. Don’t overcook it (dry chicken is a travesty). Remember: Small batches!
7. Remove sautéed chicken from pan and warm in oven.
8. Add more oil-butter mixture and cook the garlic until golden. Remember: garlic burns to cinders faster than the careers of most reality show contestants. Be vigilant.
9. Add cream, up the heat and boil while whisking until reduced by one-half and thickened.
10. Lower heat. Add mustard, lemon juice and chicken stock. Simmer for three or four minutes, then adjust seasonings.
11. Pour sauce on a serving platter, place chicken atop the sauce and garnish with dill sprigs.

The Cheesecake Factory is one restaurant I love to go to with my little family. Sometimes when I crave this dish it’s just not possible to go out or maybe that week it is best to stay home and save a few extra bucks. This knock off recipe is one that I have perfected over time and in my husbands words, “I cant tell the difference between the restaurants and yours, its great!” Feeling proud, I just may have to take on another one of their famous dished to create in the future.

The chicken is so crispy and the sauce with the perfect lemony tang creates a dish that is sure to be enjoyed. Drizzle that beautiful sauce right over the lightly steamed asparagus. Don’t forget the Gouda Smashed Potatoes over to the side which I also drowned in lemon sauce, Yum Yum Yummy is all I have to say.

My kitchen is always a bit of a mess after this dish, but who cares when the end result is this delicious. So, if your looking for a restaurant quality meal to serve your family or impress loved ones, I highly recommend you try this recipe.

Ingredients
    4 chicken breast cut horizontally and pounded if needed to ¼ 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
    2cups heavy whipping cream
    1 tablespoon Dijon mustard
    ⅓ cup fresh lemon juice
    ⅛ cup chicken stock
    1 tablespoon butter
    Salt/Pepper

Instructions
    Start by making the lemon sauce
    Using a medium sized stock pot heat vegatable oil
    Add garlic and cook on low medium heat about 3 minutes
    Add whipping cream and boil till reduced by about a third
    Add Dijon, lemon juice, chicken stock, and salt and pepper to taste
    Simmer for 5 minute
    Remove from heat and add butter
    Cover with lid to keep warm or simmer if needed
    Chicken:
    Preheat oven to 200F
    Zest two lemons over a baking sheet and bake zest for about 5 minutes or until dry
    Use three medium bowls
    Fill one bowl with flour pepper and salt
    Fill another with eggs and water and whisk to combine
    Fill the third bowl with zest bread crumbs and parmesan cheese
    Place each cutlet into the flour mixture, then egg mixture and last breading
    Heat olive oil and butter in large pan over medium heat (add more olive oil and butter as needed)
    Cook Chicken on each side about five minutes or until cooked through
    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)
    Serve with generous amount of lemon sauce

Crispy Chicken Costoletta