CRISPY CHICKEN COSTOLLETA

CRISPY CHICKEN COSTOLLETA
(Recipe copycat from the Cheesecake Factory)

Crispy Chicken
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Zest of 2 Lemons
1 1/2 cups Panko bread crumbs
2 T. freshly grated Parmesan
2 eggs, whisked with 2 T. water
3 T. flour
1 t. ground pepper
1 t. kosher salt

1. Preheat oven to 200 degrees.
2. Zest two lemons. Bake zest for about 5 minutes until dry.
3. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
4. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
5. Heat 2 T. olive oil and 1 T. butter in a large frying pan over medium heat. 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. Keep chicken warm in oven at 250 degrees.

Lemon Sauce
2 garlic cloves, finely minced
1 T. canola oil
2 C. heavy whipping cream
1 T. Dijon mustard
1/4 C. plus 1 T fresh lemon juice
1/8 C. chicken stock
Kosher salt
Freshly ground pepper
1 T. unsalted butter

1. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute about 3 minutes.
2. Add whipping cream and boil until reduced by one-third.
3. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
4. Remove from heat and stir in butter until melted.

Serve chicken with lemon sauce and mashed garlic potatoes. Serves 4.

LEMON BARS

Base

2 c. all purpose flour
½ c. powdered sugar
1 c. butter or margarine, softened


Filling

4 eggs
2 c. granulated sugar
¼ c. all purpose flour
1 tsp. baking powder
¼ c. lemon juice (for more intense lemon taste, use fresh squeezed lemon juice)


Glaze

1 c. powdered sugar
2 to 3 Tbsp. lemon juice


Heat oven to 350. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 9x13 in pan. Bake 20 to 30 minutes or until light golden brown. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in ¼ c. lemon juice.Remove partially baked base from oven. Pour filling evenly over warm base. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. In small bowl, mix 1 c. powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars.

LEMON FLUFF

12 graham crackers, crushed
1 cube margarine, melted
2 T. powdered sugar
1 (8 oz.) cream cheese
1 C. sugar
3 T. lemon juice
1 tsp. vanilla
1 small package lemon Jell-o, dissolved in 1 C. hot water and cooled
1 regular can evaporated milk, chilled (VERY IMPORTANT!!!)

Combine crushed crackers, powdered sugar and butter. Cover a 9x13 pan with 1/2 of the mixture (the crust)...it will be sparce. Mix cream cheese, sugar, lemon juice and vanilla together. Add cooled (but not set) Jell-o and mix with mixer. Whip the chilled milk in a different bowl until light and fluffy, then combine with cream cheese mixture. Mix well. Pour into pan and crumble remaining crushed crackers over the top. Chill at least 2 hours before serving.

LEMON JELL-O SALAD

2 small packages Lemon Jell-O (prepare the TWO packages as if you only had ONE package....1 C. hot water and 1 C. cold water). Stir and put in fridge to let set up.
1 small package Lemon Pudding (cook & serve...not instant) - Cook and cool in fridge.

When Jell-O starts to set up, add pudding and fruit:
1 small can mandarin oranges
1 large can fruit cocktail
1 can tropical fruit
bananas
apples
Whip a small carton of whipping cream and add a little powdered sugar. Add to salad and let set for a few hours before serving.

Lemon Chicken

12 chicken tenders
butter
2 T. lemon juice
1 C. heavy cream (NOT Half & Half)
2 T. white cooking wine or white grape juice concentrate
2 tsp. grated lemon peel
6 thin pats butter
parmesan cheese
salt & pepper

Cook chicken tenders in a buttered saucepan, until browned and cooked through. Place chicken in a glass casserole dish. In the same saucepan, add lemon juice, lemon peel and white cooking wine or white grape juice concentrate. Keep on low heat and add Heavy Cream. Salt & pepper the sauce. When heated through, pour over chicken tenders. Put pats of margarine over chicken and shake parmesan cheese (generously) on top. Place under a broiler for 7-12 minutes. Serve over potatoes, pasta or rice.