Chicken Costoletta Cheesecake Factory Copycat

Name: Chicken Costoletta Cheesecake Factory Copycat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 People
Ingredients: 4 chicken breasts; ½ cup all purpose flour; 1 teaspoon salt; ½ teaspoon pepper; 2 eggs; 1 cup Italian seasoned breadcrumbs; Zest from 1 lemon; ½ cup Parmesan Cheese; 4 tablespoon extra virgin olive oil; 2 tablespoon butter; 1 tablespoon butter; 1 tablespoon flour; 2 cloves garlic; ¾ cup milk; 2 tablespoon lemon juice; 2 tablespoon Dijon mustard; 2 ½ lb red skin potatoes; 4 tablespoon butter; ½ cup milk; ½ cup sour cream; 1 garlic clove; Pinch of salt and pepper; 1 bunch asparagus

User Reviews

4.9

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 People
Calories
764 kcal
Course
Main Course
Cuisine
Italian

Chicken Costoletta Cheesecake Factory Copycat

Iris Warren

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Chicken Costoletta Cheesecake Factory Copycat is a perfect 30 minute meal for any day of the week. Crisp chicken cutlets with a creamy lemon sauce, mashed potatoes and asparagus. This chicken dinner is a dish the whole family will love. It's great for a weeknight meal as it comes together quick but it's fancy enough for a romantic dinner or special occasion.

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Ingredients

Servings

Chicken Cutlets

4 chicken breasts (boneless skinless, or 8 chicken cutlets)
½ cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
2 eggs
1 cup Italian seasoned breadcrumbs (panko or plain breadcrumbs)
Zest from 1 lemon
½ cup Parmesan Cheese (grated)
4 tablespoon extra virgin olive oil
2 tablespoon butter

Sauce

1 tablespoon butter
1 tablespoon flour (all purpose)
2 cloves garlic (minced)
¾ cup milk
2 tablespoon lemon juice
2 tablespoon Dijon mustard

Mashed Potatoes

2 ½ lb red skin potatoes (cubed, or peeled potato of choice)
4 tablespoon butter
½ cup milk
½ cup sour cream
1 garlic clove (finely minced or grated, optional)
Pinch of salt and pepper (to taste)

Asparagus

1 bunch asparagus (woody ends trimmed)

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Instructions

Prepare the Chicken

Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even ¼ inch thickness.
Preheat oven to 200°F or turn on ‘keep warm’ setting. Line a sheet pan with a wire rack (optional). Plate the sheet pan in the oven.
Prepare the dredging station with 3 shallow bowls. In the first, stir together the flour, salt and pepper. In the second bowl, add the eggs and whisk. In the third bowl, stir together the breadcrumbs, lemon zest and parmesan cheese.
Coat each chicken cutlet by first dipping in the flour, then the eggs and finally the seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.
PAN FRYING COOKING METHODAdd the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through (internal temperature 165°F).AIR FRYER COOKING METHODPreheat Air Fryer to 400*F. Generously spray each coated chicken cutlet with cooking spray. Working in batches, air fry the chicken for 4 – 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.
Repeat the cooking process until all chicken is cooked through.

Prepare the Mashed Potatoes

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tablespoon of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.
Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.
Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.

Prepare the Asparagus

Add the asparagus to a steamer pot and steam until tender, about 5 – 10 minutes depending on thickness. Alternatively, you can oven bake or air fry the asparagus while the chicken is cooking.

Prepare the Sauce

In a small sauce pan over medium low heat add the butter. Once melted add the garlic and sauté for 1-2 minutes until fragrant.
Add in the flour and whisk until the flour has browned.
Whisk in the milk, lemon juice and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes, or until the sauce has thickened, stirring continuously.

Serve

Add a scoop of mashed potatoes to a plate. Serve the chicken cutlets and asparagus on the side. Drizzle the lemon sauce on top and enjoy!

Equipments used:

Notes

Nutrition information includes chicken cutlet, lemon sauce, mashed potatoes and asparagus.

Nutrition Information

Show Details

Calories 764kcal (38%) Carbohydrates 60g (20%) Protein 49g (98%) Fat 37g (57%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 209mg (70%) Sodium 1205mg (50%) Potassium 1772mg (51%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1423IU (28%) Vitamin C 23mg (26%) Calcium 280mg (28%) Iron 6mg (33%)

Nutrition Facts

Serving: 6People

Amount Per Serving

Calories 764 kcal

% Daily Value*

Calories	764kcal	38%
Carbohydrates	60g	20%
Protein	49g	98%
Fat	37g	57%
Saturated Fat	16g	80%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	209mg	70%
Sodium	1205mg	50%
Potassium	1772mg	38%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	1423IU	28%
Vitamin C	23mg	26%
Calcium	280mg	28%
Iron	6mg	33%