Chicken Costoletta Cheesecake Factory Copycat
User Reviews
4.9
82 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
6 People
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Calories
764 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Costoletta Cheesecake Factory Copycat
Report
Chicken Costoletta is breaded and pan-fried chicken cutlets with a lemon-Dijon sauce, accompanied by creamy mashed potatoes and tender asparagus. The chicken is pounded thin, coated with a seasoned breadcrumb and parmesan mixture, and fried to a golden crust, offering a crisp exterior and juicy interior. The tangy sauce complements the mild chicken, while the sides complete the meal.
Description
This Chicken Costoletta recipe replicates the dish from Cheesecake Factory by preparing chicken breast cutlets that are pounded thin, then breaded in a seasoned mix of flour, eggs, and breadcrumbs combined with lemon zest and parmesan cheese. The cutlets are pan-fried in olive oil and butter until golden and cooked through, yielding a crispy outside and moist, tender inside.
The sauce combines butter, flour, garlic, milk, lemon juice, and Dijon mustard to create a smooth, tangy accompaniment that enhances the flavor of the chicken without overpowering it. Mashed potatoes made with butter, milk, sour cream, and optional garlic provide a creamy, comforting side. Asparagus is steamed or cooked separately as a vegetable component.
The combination showcases balanced textures and flavors with the crunchy coating, bright sauce, and hearty mashed potatoes and green vegetable.
This dish is suitable as an elegant main course for dinner or special occasions.
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Ingredients
Chicken Cutlets
- 4 chicken breast boneless skinless, or 8 chicken cutlets
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 egg
- 1 cup Italian seasoned breadcrumbs (panko or plain breadcrumbs)
- lemon zest from 1
- 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 potato cubed, or peeled potato of choice, red skin variety
- 4 tablespoon butter
- ½ cup milk
- ½ cup sour cream
- 1 garlic finely minced or grated, optional, clove
- Pinch salt to taste
- Pinch black pepper to taste
Asparagus
- 1 bunch asparagus (woody ends trimmed)
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
- Pound chicken cutlets evenly to ¼ inch thickness for uniform cooking.
- Press breadcrumbs firmly onto cutlets to ensure coating adheres during frying.
- Maintain medium heat in the pan to brown cutlets without burning.
- Serve immediately for crisp texture or keep warm in low oven until plating.
- Includes chicken, sauce, mashed potatoes, and asparagus for a complete meal.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
82 reviews
Excellent
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