Rotel Pasta
Crispy Chicken Costoletta is a restaurant-worthy dish you can make right at home! Tender chicken cutlets are coated in a Parmesan-panko crust, pan-fried until golden brown, and served with a simple lemon butter sauce. It’s crunchy, juicy, and absolutely packed with flavor — perfect for date nights, family dinners, or when you want something a little special without too much effort.
Ingredients
- 4 boneless skinless chicken breasts (pounded to about 1/2-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ⅓ cup olive oil or vegetable oil for frying
- For the Lemon Butter Sauce:
- 4 tablespoons unsalted butter
- ¼ cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- Pound and season the chicken: Pound the chicken breasts evenly to about 1/2-inch thickness. Season both sides with salt and pepper.
- Set up the breading stations: Place flour in one shallow dish. In a second dish, whisk the eggs and milk. In a third dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Bread the chicken: Dredge each chicken breast first in the flour (shake off excess), then in the egg wash, and finally in the breadcrumb-Parmesan mixture, pressing gently to adhere.
- Heat the oil: In a large skillet over medium heat, heat the olive oil until shimmering.
- Fry the chicken: Fry the breaded chicken for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Transfer to a plate lined with paper towels to drain.
- Make the lemon butter sauce: In a small saucepan, melt the butter over medium heat. Stir in the chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes until slightly thickened.
- Serve: Drizzle the lemon butter sauce over the crispy chicken. Garnish with chopped fresh parsley if desired.
Notes
- For extra crispiness, you can double-coat the chicken: repeat the egg wash and breadcrumb steps.
- If you don't have panko breadcrumbs, regular breadcrumbs work too but won’t be quite as crispy.
- This dish pairs wonderfully with mashed potatoes, pasta, or a light arugula salad.
- You can also bake the breaded chicken at 400°F (200°C) for 20–25 minutes if you prefer to avoid frying.