Chicken Costoletta with Lemon Cream Sauce

Preheat oven to 400°F (200°C). Cut the top off a head of garlic, place on foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly in foil.

Roast the garlic for 1 hour.

While the garlic roasts, place peeled and chopped potatoes in a large pot, cover with water, and bring to a boil. Cook for about 45 minutes, or until fork-tender.

Prepare the chicken breading. In a shallow bowl, combine flour with seasoning salt, garlic powder, onion powder, oregano, cajun seasoning, and lemon pepper.

Set up a three-station breading line: one bowl with seasoned flour, one with beaten eggs, and one with Italian panko breadcrumbs.

Dredge each chicken cutlet first in flour, then egg, back into the flour, into the egg again, and finally coat thoroughly with panko breadcrumbs.

In a large skillet, heat about an inch of oil over medium-high heat. Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.

On a baking sheet, toss asparagus with olive oil, garlic powder, lemon pepper seasoning, and minced garlic.

Roast the asparagus at 400°F (200°C) for 10 minutes.

Drain the boiled potatoes and return them to the pot or a large mixing bowl. Add garlic powder, salt, pepper, oregano, whipped cream cheese, hot milk with melted butter, grated parmesan, and squeeze in the roasted garlic cloves.

Use a hand mixer to blend the potatoes until they reach your desired consistency.

To make the sauce, melt butter in a skillet over medium heat. Add minced garlic and cook until fragrant.

Whisk in the heavy cream and dijon mustard. Season with garlic powder, oregano, and lemon pepper seasoning.

Stir in grated parmesan cheese and lemon zest. Continue to whisk until the sauce is smooth and has slightly thickened.

To serve, plate a bed of mashed potatoes, top with roasted asparagus, and place a chicken cutlet on top. Generously pour the lemon cream sauce over everything and garnish with fresh parsley.