This Chicken Costoletta is a crispy, flavorful dish made from chicken breasts coated in breadcrumbs and fried to perfection. It’s a tasty twist on a classic meal!
Pair it with a fresh salad or pasta for a hearty dinner! I love how the crunchy outside and tender inside make each bite a delight—who can resist that?
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer, chicken thighs could also work; they tend to be juicier. Just remember to cook them a little longer.
Parmesan Cheese: While grated Parmesan gives a nice salty kick, you could use Pecorino Romano for a sharper flavor. For a dairy-free option, try nutritional yeast for a cheesey essence.
Breadcrumbs: Italian-style breadcrumbs add great flavor. If unavailable, plain breadcrumbs can do just fine. You can also crush up crackers or cornflakes for a gluten-free alternative!
White Wine: The wine enhances the sauce’s flavor. If you don’t have any, use extra chicken broth instead or try a splash of apple cider vinegar for acidity without the alcohol.
How Do I Get My Chicken Crispy?
Getting your Chicken Costoletta crispy is all about the breading technique. Follow these steps closely for the best results:
- Start by flattening the chicken to ensure even cooking. A meat mallet works wonders here.
- Use three separate dishes for your breading station: flour, beaten eggs, and breadcrumb mixture. This organized method prevents mess and ensures proper coating.
- Make sure to shake off excess flour and egg before coating with breadcrumbs. This helps them stick better and creates that desirable crunch.
- Fry the chicken in hot oil—don’t overcrowd the pan or the temperature will drop, leading to soggy chicken. Cook each side until golden brown and cooked through.
- Finally, let the chicken rest on a paper towel after cooking to keep the breading crispy!
Delicious Chicken Costoletta with Lemon Butter Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup fine breadcrumbs (Italian-style preferred)
- 1/2 cup grated Parmesan cheese
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken broth
- Juice and zest of 1 lemon
For Serving:
- Fresh parsley, chopped (for garnish)
- Cooked greens (such as kale or broccolini)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 15 minutes for cooking, making the total time approximately 30 minutes. You’ll end up with a delicious meal that is both crispy and flavorful in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by flattening the chicken breasts gently to about 1/2 inch thick using a meat mallet or rolling pin. This helps them cook evenly. Season both sides with salt and black pepper to taste.
2. Set Up Your Breading Station:
Grab three shallow dishes. In the first one, place the flour. In the second, beat the eggs. In the third, mix the breadcrumbs with the grated Parmesan cheese for that extra flavor. This organized setup makes the breading process smooth!
3. Bread the Chicken:
Dredge each chicken breast in flour first, shaking off any excess. Then dip it into the beaten eggs, and finally, coat it evenly with the breadcrumb mixture. Make sure to cover every part to ensure a crispy finish!
4. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts carefully. Cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Once done, remove the chicken from the skillet and set aside on a warm plate.
5. Make the Lemon Butter Sauce:
In the same skillet, turn down the heat to medium and add the butter. Let it melt, then pour in the dry white wine. Allow it to simmer and reduce by half, which enhances all those lovely flavors.
6. Add Broth and Lemon:
Now, add the chicken broth along with the lemon juice and zest. Let the sauce simmer gently for about 5 minutes until it thickens slightly. Give it a taste and adjust the seasoning with salt and pepper if needed!
7. Combine Chicken with Sauce:
Return the cooked chicken to the skillet, allowing it to soak up some of that wonderful lemon butter sauce while warming through. This step makes sure every bite is delicious!
8. Serve and Enjoy:
Slice the Chicken Costoletta and serve it on a plate, generously drizzled with the lemon butter sauce. Garnish with fresh chopped parsley for a burst of color and serve it alongside some cooked greens like kale or broccolini for a complete meal. Enjoy every crispy, flavorful bite!
Bon appétit!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor to your dish. Just be sure to adjust the cooking time as they may take a little longer to cook through compared to chicken breasts.
What Can I Substitute for White Wine?
If you prefer not to use white wine, you can substitute it with extra chicken broth for a non-alcoholic version. A splash of apple cider vinegar mixed with water can also add a pleasant acidity to the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat, adding a splash of chicken broth to keep it moist while warming.
Can I Make This Ahead of Time?
Yes! You can prepare the chicken and sauce in advance. Just reheat the chicken in the sauce for the best flavor and texture just before serving. This allows all the flavors to meld beautifully!
