Crispy Chicken Costoletta


I have a bit of an issue, and the issue is this…when I come up with a new recipe or find one I love I tend to make it often in a short timeframe. And then I get a little burnt out and I don’t want to share the recipe because, if I’m sick of a dish then you must be too! But you haven’t even tried it yet! And you must! Because it’s delicious, really, and looking at these pictures is making me crave it again, even though I just made it the other day. Send help.

I guess this is a Cheesecake Factory copy-cat recipe, though I honestly don’t know if it tastes very similar to their version since I haven’t had it in years. The chicken is super crispy with slight hints of mustard and lemon and the creamy lemon sauce adds tanginess and a garlicky bite. It’s indulgent, but easy enough to make during the week. Using chicken tenders cuts down on prep time (no butterflying chicken breasts, though you certainly can if that’s what you have) and also makes this budget-friendly.

And I have to dedicate this recipe to my friend Kristina because it always reminds me of her.

Enough chatter, here’s the recipe…

One last thing though, I installed a new printer-friendly button that allows you to delete parts of the content that you don’t want/need! I’ve put it at the bottom after the recipe…hopefully it’s useful but please let me know if you have any technical issues with it.


Crispy Chicken Costoletta

serves 4

  • 8 boneless, skinless chicken tenders
  • salt and pepper
  • 1/4 cup flour
  • 2 cups panko breadcrumbs
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly grated lemon zest
  • vegetable oil, for frying

for the lemon sauce

  • 1 tablespoon butter
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 tablespoon lemon juice
  • 1 teaspoon corn starch
  • 1 garlic clove, minced
  • 1/2 teaspoon freshly grated lemon zest
  • salt and pepper, to taste

Place chicken tenders on a piece of wax paper or plastic wrap, leaving an inch or two in between. Cover with another piece of wax paper or wrap and, using a meat pounder, pound the tenders evenly to 1/4-inch thickness. Season both sides with salt and pepper.

Place the flour in a shallow dish or plate and the breadcrumbs in another. In a small bowl combine the eggs, mustard, garlic, oregano, and lemon zest. Dredge each piece of chicken in the flour and then dip into the egg/mustard mixture. Coat each piece with breadcrumbs and place on a baking sheet. When all of the tenders are breaded, cover and chill in the fridge for at least 30 minutes to allow the coating to set.

Place a baking sheet in the oven and preheat to 200 F. Heat 1/4-1/2 inch of oil in a skillet over medium-high heat (the oil will quiver when it’s hot but shouldn’t be smoking). Working in batches, cook the chicken for 3-4 minutes per side, or until golden brown. Remove from oil and place on a paper towel to drain for a few minutes. Once drained, season each side with salt and pepper and transfer the chicken to the oven to keep warm until ready to serve.

For the lemon sauce, melt the butter in a small saucepan over medium heat. While it’s melting, combine the stock, cream, and lemon juice in a glass measuring cup; whisk in the cornstarch until dissolved. Add the garlic to the pan and sauté until fragrant, about one minute. Slowly whisk in the liquids. Bring to a boil over medium-high heat and then reduce to medium-low. Stir in the lemon zest. Allow to simmer until slightly thickened, about 6-8 minutes. Taste and season with salt and pepper as desired.

Source: chicken adapted from the Smitten Kitchen cookbook



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