Cookin With Megg 👩🏻‍🍳

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Crispy chicken, garlic Parmesan mashed potatoes, and roasted asparagus with a lemon cream sauce. 

Chicken Costoletta

Start by cutting the tip off your garlic bulb, drizzle with olive oil, salt and pepper.

Wrap in aluminum foil and bake in oven for 1 hour.

Peal potatoes, chop into even pieces. Boil in pot of water for 45 minutes.

While the potatoes are boiling you can start the chicken. Whisk eggs in a bowl.  Put flour in a bowl along with seasonings, put panko in another bowl.

Dredge each chicken piece in egg wash, flour, egg wash again, and then panko.  Make sure they are fully coated.  Fry in pan with cooking oil on each side for 5-10 minutes.  Do this until each piece is cooked.

Lay asparagus out on baking sheet, drizzle with olive oil, garlic powder, lemon pepper, and minced garlic.  Mix until each piece is evenly seasoned.  Bake in oven on 400° for 10-12 minutes.

Once potatoes are done boiling you can drain them, add them to a bowl and add in your seasonings, cream cheese, parmesan, milk and butter.  Then mix with hand mixer or potato masher until smooth.  Careful not to over mix as they will become gummy.

Lastly, you can make your sauce.  In a hot pan add your butter and garlic. Once fragrant, add heavy cream, whisk in spices, lemon zest and Parmesan.

Cookin With Megg 👩🏻‍🍳

Chicken Costoletta

cookinwithmegg