Servings
Font
Back
Chicken Costoletta Cheesecake Factory Copycat
4.9 from 82 votes

Chicken Costoletta Cheesecake Factory Copycat

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.

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

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 black pepper to taste
  • Pinch salt to taste
Asparagus
  • 1 bunch asparagus (woody ends trimmed)

Instructions

Prepare the Chicken
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.
  7. Repeat the cooking process until all chicken is cooked through.
Prepare the Mashed Potatoes
  1. 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.
  2. 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.
  3. Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.
Prepare the Asparagus
  1. 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
  1. 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.
  2. Add in the flour and whisk until the flour has browned.
  3. 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
  1. 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!

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

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: 6 People

Amount Per Serving

Calories 764

% 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.