Copycat cheesecake factory chicken Costoletta 

Copycat cheesecake factory chicken Costoletta
Chicken:
2 chicken breasts split in half
Flour and panko/italian breadcrumbs for dredging
2-3 Eggs for egg wash
Sauce:
2 tbsp butter
1 tbsp. flour
2 tbsp olive oil
2 cloves minced garlic
2 tbsp lemon juice
2 tbsp grated Parmesan cheese
1 cup heavy cream
Salt and pepper to taste
Directions:
1. Take each chicken breast half and pound thin.
2. Season with whatever you like on both sides.
3. Set up dredging station with flour in one bowl, egg wash in another, and a half panko/half Italian breadcrumbs mixture in a third bowl.
4. Dredge each thin chicken breast starting with flour, then egg wash and then breadcrumbs. Set aside til all chicken is coated.
5. Heat a thin layer of olive oil in a skillet and pan fry chicken breasts 7-10 minutes on each side.
6. Place on wire rack and stick in oven at 350° to finish cooking until it reaches the internal temp of 165°.
7. In a smaller skillet add olive oil and butter.
8. Add minced garlic and cook for 1 minute.
9. Add flour and cook for 2 minutes.
10. Add heavy cream and cook til sauce thickens.
11. Add a sprinkle of salt and pepper.
12. Add lemon juice and grated Parmesan cheese.
13. Stir to combine then cook for 2 minutes more.
14. Remove chicken from oven, plate and serve with sauce on top.