Chicken Costoletta - Cheesecake Factory Copycat

• porcijos: 4 servings
• aktyvus laikas: 15 minutes
• bendras laikas: 45 minutes

Ingredientai

2 large boneless, skinless chicken breasts (approximately 8 ounces each)

salt (to taste)

black pepper (to taste)

2 tablespoons avocado oil (or vegetable oil)

1 tablespoon avocado oil (or vegetable oil)

3 cloves garlic (pressed or minced)

2 cups heavy whipping cream (at room temperature)

1 tablespoon Dijon mustard

¼ cup lemon juice

salt (to taste)

black pepper (to taste)

2 tablespoons unsalted butter (at room temperature)

¼ cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

2 tablespoons fresh lemon zest (zest from approximately 2 medium lemons)

3 tablespoons grated parmesan

Nurodymai

For the Chicken

Place 2 large boneless, skinless chicken breasts on cutting board. Using sharp knife, slice each chicken breast in half horizontally, creating 4 evenly-sized chicken cutlets. If needed, pound each cutlet with meat pounder or rolling pin until each cutlet is ¼-inch thick.

Season cutlets generously on all sides with salt and black pepper to taste. Set chicken cutlets aside.

For the Lemon Cream Sauce

Place medium saucepan on stovetop over medium-low heat and add 1 tablespoon avocado oil. Continue heating saucepan, swirling and tilting pan occasionally to distribute oil across entire surface, until oil is hot and shimmery.

When oil is hot, add 3 cloves garlic (minced or pressed) and stir to incorporate. Sauté garlic, stirring constantly, 30 to 60 seconds or until fragrant.

Remove saucepan from heat and let cool slightly. Add 2 cups heavy whipping cream and stir to incorporate, then return saucepan to stovetop and increase heat to medium-high. Bring mixture to boil, then reduce heat to medium-low and simmer, stirring occasionally, until cream is reduced by approximately one-third (33%).

Once cream has reduced, add 1 tablespoon Dijon mustard, ¼ cup lemon juice, salt, and black pepper to taste. Stir to incorporate, then simmer, stirring frequently, approximately 5 minutes.

Remove saucepan from heat and let cool slightly. Add 2 tablespoons unsalted butter and stir until butter is completely melted and fully incorporated. Set saucepan on cool burner and cover with lid, stirring occasionally until ready to serve. Alternately, transfer sauce to insulated cup and keep covered.

For the Chicken Breading

Add ¼ cup all-purpose flour to one shallow bowl. Set aside.

Crack 2 large eggs directly into second shallow bowl. Whisk eggs vigorously until fully combined. Set aside.

Add 1 cup panko breadcrumbs, 2 tablespoons fresh lemon zest, and 3 tablespoons grated parmesan to third shallow bowl. Stir until ingredients are well blended.

Place one chicken cutlet in bowl of flour. Flip chicken as needed to coat all sides lightly. Shake any excess flour back into bowl.

Dip floured cutlet in egg mixture, again coating all sides. Once coated, hold chicken up and out of egg mixture, allowing excess egg to drip back into bowl.

Place chicken in panko mixture. Flip chicken as needed to coat all sides, gently pressing chicken into panko mixture to ensure breading sticks. Once coated, shake any excess breading mixture back into bowl.

Place breaded chicken on large plate and set aside. Repeat process with remaining chicken cutlets.

To Cook and Serve the Chicken Costoletta

Lay 3 to 4 layers of paper towels on flat surface, then place wire cooling rack over paper towels. Set aside.

Place large skillet on stovetop over medium-low heat. Add 2 tablespoons avocado oil to skillet and swirl pan to coat entire surface in oil. Continue heating skillet until oil is hot and shimmery.

When oil is ready, add breaded chicken to skillet in one even layer, working in batches as needed to avoid crowding.

Pan-fry chicken 3 to 4 minutes or until breading is lightly golden. Flip chicken over and fry 3 to 4 minutes more, or until internal temperature reaches 160° Fahrenheit. Cook times will vary depending on thickness of breading and cutlets.

Once temperature is reached, transfer chicken to wire cooling rack and set aside to rest 5 minutes. Repeat process with any remaining chicken cutlets.

Once all cutlets have been fried and have rested, transfer chicken to serving plates with mashed potatoes and asparagus (or sides of choice). Spoon plenty of lemon cream sauce over chicken and serve immediately.

Mityba

• Porcijos Dydis: 1 serving (1 chicken cut
• Kalorijos: 827 kcal
• Bendras Riebalų Kiekis: 67 g
• Sočiųjų Riebalų Kiekis: 34 g
• Transriebalai: 0.3 g
• Cholesterolis: 318 mg
• Natris: 417 mg
• Bendri Angliavandeniai: 23 g
• Maistinė Skaidula: 1 g
• Bendras Cukraus Kiekis: 5 g
• Baltymai: 35 g