Tuesday, March 2, 2010

Crispy Chicken Costoletta with Cheddar-Horseradish Mashed Potatoes

While my DH and I aren’t huge supporters of chain restaurants, we do occasionally dine at The Cheesecake Factory. It’s located inside the mall we frequent, and we like their vast menu and endless options. While we love getting their Shrimp and Bacon Club (our favorite), I’ve been consistently told how wonderful this particular dish is. So, I can’t attest how true to the original this recipe is, but I can attest how wonderful it was. Here is what TCF claims about this dish (on their menu): “Chicken Breast Lightly Breaded and Sautéed to a Crisp Golden Brown. Served with Lemon Sauce, Mashed Potatoes and Fresh Asparagus.” We loved the addition of lemon zest to the breadcrumbs, and the crunchy coating developed into a beautiful brown color. The lemon sauce was quick and delicious, and wonderful served over mashed potatoes.

Crispy Chicken Costoletta
For the Chicken
4 chicken breasts, cut horizontally and pounded to about 1/4 inch thick or chicken cutlets
2 lemons
3 Tbsp flour
1 tsp ground pepper
1 tsp kosher salt
2 eggs, whisked with 2 Tbsp water
1-1/2 cups panko breadcrumbs (Can be found in Asian aisle in grocer)
2 Tbsp freshly grated parmesan cheese

For the Lemon Sauce
1 Tbsp canola oil
2 garlic cloves, finely minced
2 cups heavy whipping cream
1 Tbsp Dijon mustard
1/4 cup fresh lemon juice
1/8 cup chicken stock
Kosher salt
Fresh ground black pepper
1 Tbsp unsalted butter

For the Chicken
1. Preheat oven to 250°F.
2. Zest two lemons. Bake zest for about 5 minutes until dry.
3. On one paper plate, combine flour, pepper and salt.
4. On a 2nd paper plate, combine eggs and water, whisk until combined.
5. On a 3rd paper plate, combine dried lemon zest, bread crumbs and cheese.
6. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
7. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
8. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
9. Keep chicken warm in oven at 250°F.

For the Lemon Sauce
10. Over medium heat in a fairly large saucepan, heat canola oil. Add minced garlic and sauté about 3 minutes.
11. Add whipping cream and boil until reduced by one-third.
12. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
13. Remove from heat and stir in butter until melted.
14. Serve chicken with lemon sauce and mashed garlic potatoes.

Source: Adapted from RecipeZaar, inspired by The Cheesecake Factory

Cheddar-Horseradish Mashed Potatoes
4 cups potatoes, peeled and cubed
1/2 cup (1 stick) butter, softened and cut into Tbsp
1 tsp salt, and to taste
2 heaping Tbsp horseradish
1 cup cheddar cheese, shredded

1. Boil potatoes until very soft and drain off water.
2. Add butter and salt, and mash with a potato masher until desired consistency.
3. Add the horseradish and cheddar cheese.
4. Adjust seasoning to taste.

Serves: 4 people


Erin said...

This looks delicious! I love all the flavors!

Anonymous said...

This looks like a delicious twist on a classic.

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