Chicken Costoletta
Ingredients:
4 boneless, skinned chicken breasts, with the tenderloins removed
2 cups unseasoned panko crumbs
½ cup grated parmesan cheese
3 eggs
½ cup all-purpose flour
2 garlic cloves, finely minced
Olive oil as needed
Butter as needed
2 cups heavy cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1/4 cup chicken stock
Nutmeg
Water
Pepper
Salt
Fresh dill sprigs for garnish
Directions:
1. Heat oven to warming.
2. Place chicken between sheets of wax paper and pound to ¼-inch thickness (use the non-murder-weapon hammer or hatchet).
3. In a mixing bowl combine flour, nutmeg, salt and pepper. In second bowl whisk eggs. In another bowl, combine breadcrumbs and cheese.
4. Heat about 2 tablespoons each oil and butter over medium heat in a skillet.
5. Dredge chicken in flour, then coat in egg mixture and finally in the bread crumbs. Make sure there’s no naked chicken; use your fingers (this gets rather gluey; Mr. Swann wears gloves).
6. Sauté the chicken in the pan for about three minutes on each side, until they middle is no longer pink and outside is crispy and brown. Don’t overcook it (dry chicken is a travesty). Remember: Small batches!
7. Remove sautéed chicken from pan and warm in oven.
8. Add more oil-butter mixture and cook the garlic until golden. Remember: garlic burns to cinders faster than the careers of most reality show contestants. Be vigilant.
9. Add cream, up the heat and boil while whisking until reduced by one-half and thickened.
10. Lower heat. Add mustard, lemon juice and chicken stock. Simmer for three or four minutes, then adjust seasonings.
11. Pour sauce on a serving platter, place chicken atop the sauce and garnish with dill sprigs.
