Crispy Chicken Costoletta
Transform dinner into an Italian-inspired delight with this Crispy Chicken Costoletta recipe, featuring tender, panko-crusted chicken cutlets fried to golden perfection. Infused with Parmesan cheese, garlic, and oregano, these crispy cutlets are complemented by a zesty lemon caper butter sauce that’s both tangy and savory. This dish is quick to prepare, with just 25 minutes of prep and 20 minutes of cooking, making it perfect for busy weeknights or special occasions. Serve it alongside a fresh salad or creamy mashed potatoes for a restaurant-quality meal at home. Whether you’re a fan of classic chicken recipes or looking to try something new, this Crispy Chicken Costoletta delivers bold flavors and satisfying crunch in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup vegetable oil
- 2 tablespoons unsalted butter
- 3 tablespoons lemon juice
- 0.5 cup chicken broth
- 2 tablespoons capers
- 2 tablespoons fresh parsley
Instructions
Flatten the chicken breasts: Place each piece between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs with water. In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, salt, and pepper.
Dredge each chicken breast in the flour, shaking off excess, then dip it into the egg mixture, and finally coat it thoroughly with the breadcrumb mixture. Press the breadcrumbs gently to ensure they stick well.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the breaded chicken in batches for 3-4 minutes per side, or until golden brown and fully cooked. Transfer to a plate lined with paper towels to drain excess oil.
In the same skillet, reduce the heat to low and add the butter. Once melted, stir in lemon juice, chicken broth, and capers. Simmer for 2-3 minutes, scraping up any browned bits from the pan.
Plate the crispy chicken and drizzle the lemon caper sauce over the top. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 9.6 g | ||
| Protein | 294.4 g | 589% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1139 mg | 88% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
