Crispy Chicken Costoletta Cheesecake Factory Recipe
Learn how to make Crispy Chicken Costoletta Cheesecake Factory Copycat at home! This is an easy dinner recipe that takes less than 30 to prepare, making it a perfect weeknight meal!
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The crispy chicken costoletta is one of the best dishes at the Cheesecake factory! It combines crispy chicken cutlets with creamy mashed potatoes, tender asparagus, and a tangy lemon sauce!
This easy chicken recipe is easy enough to be a quick weeknight meal but it is also fancy enough for a romantic anniversary or birthday dinner.
This is one of our favorite copycat recipes. This recipe consists of everyday ingredients you likely already keep stocked in your kitchen and requires minimal tools and equipment.
We love recreating our favorite copycat recipes from chain restaurants like the Olive Garden’s Asiago Tortelloni Alfredo with Grilled Chicken and Texas Roadhouse Herb Crusted Chicken.
Why you will love this recipe
- This copycat recipe gives the chicken breast a crispy crust while still having a juicy center.
- Quick easy meal. Takes only about 30 min to prepare.
- Works as a quick weeknight dinner and also as a fancy romantic dinner
- You can make this restaurant-quality recipe at home for the fraction of the price!
What is Chicken Costoletta?
Chicken Costoletta is a popular chicken entree at the Cheesecake factory. The term Costoletta means “cutlet” in Italian. So this dish is basically – a chicken cutlet coated with parmesan panko bread crumbs and sauteed to a crisp golden brown color.
These coated chicken cutlets are paired with a creamy lemon sauce. The simple lemon sauce gets an abundance of flavor from lemon juice, hints of garlic, and milk. The sauce is thickened with a combination of butter and flour which creates a smooth velvety texture.
Ingredients and Alternatives
Boneless skinless chicken breast – You can also use store-bought pre-sliced chicken cutlets for this recipe
Panko Breadcrumbs* – Italian-style breadcrumbs are seasoned with parmesan cheese and dry lemon zest to add a pop of flavor.
Flour – the cutlets are first coated in all-purpose flour. Flour is also used to thicken the lemon sauce
Buttermilk– This is an egg wash substitute. A coat of buttermilk on the chicken breast will let the breadcrumbs stick to it. This is used in place of egg mixture as I’m allergic to eggs. Sour cream can also act as an egg wash substitute here.
Garlic – Everything is better with garlic! Highly recommend using fresh garlic but garlic powder might also do the trick.
Lemon Juice – Fresh lemon juice adds a burst of flavor to this creamy sauce
Others – Chicken broth, Milk (full fat or nonfat milk), Heavy cream, salt, butter and olive oil
How to make the best Crispy Chicken Costoletta Cheesecake Factory Copycat Recipe
Flatten the Chicken Breasts
Use a meat mallet* to flatten the chicken breasts so that they are even in thickness. Pound to about 1/4 inch thick. Then salt the chicken breast.
Coat Chicken
Take three bowls and add flour in the first, buttermilk in the second, and breadcrumbs mixed with lemon zest and parmesan in the third bowl. Coat each piece of chicken first in the flour, followed by buttermilk, and then the breadcrumb mixture to evenly coat each side.
Cook Chicken
Heat a large frying pan* over medium heat and add the oil and butter. Place chicken in the pan once the butter melts. Cook the chicken on both sides until golden and crisp; about 4-5 minutes per side. You may need to do this in two batches.
Move the chicken to a paper towel-lined plate and repeat until all of the chicken is fully cooked. Set aside while you prepare the sauce.
Use an instant-read thermometer* to check on the doneness of the chicken and prevent overcooking.
Prepare lemon sauce
In a fairly large saucepan* heat canola oil or olive oil over low-medium heat. Add minced garlic cloves and saute for 1-2 minutes.
Then whisk in the flour, followed by milk, heavy cream (whipping cream), chicken stock, lemon juice and salt. Bring it to a boil over medium-high heat until the sauce has thickened. This takes approximately 3-5 minutes.
Remove from heat and stir in a tablespoon butter until melted.
Serve!
Serve crispy chicken costoletta hot with a drizzle of lemon sauce.
What to serve with Crispy Chicken Costoletta?
I like to serve the chicken costoletta as it is served at the cheesecake factory. I drizzle the tangy lemon sauce on the chicken costoletta and serve it with a side of creamy mashed potatoes and fresh asparagus.
This chicken can also be served just as it is, with a side of dipping sauce – ranch and almond-based bitchin sauce are all excellent choices. Another option is to serve it with a side of fresh green salad and bread.
And of course, finish the meal off with a slice of cheesecake or peanut butter bon bons!
How to store & reheat leftover Chicken Costoletta?
If you have leftovers, store them in an airtight container and refrigerate them for up to 3 days. To reheat, warm gently in a microwave-safe container* for 1-2 minutes or until heated through. Add a splash of chicken stock to the lemon sauce if it needs to be rehydrated before warming.
You can also store the chicken and any extra sauce in separate freezer bags* and freeze them. They’ll stay good for 2-3 months. Thaw in the fridge overnight before use.
Tips for the Best Crispy Chicken Costoletta Cheesecake Factory Copycat Recipe
- Pound the chicken breasts with a meat mallet to an even thickness. This ensures the chicken will cook evenly.
- Check the chicken is cooked thoroughly using the meat thermometer.
- Don’t overcrowd your skillet when you’re cooking the chicken. I recommend cooking two chicken breasts at a time. This will ensure that it cooks evenly.
- Make sure the chicken breasts are completely dry before coating it with flour mixture.
LOOKING FOR MORE DINNER RECIPES??
If you’re interested in more dinner recipes you can check them out below.
Crispy Chicken Costoletta Cheesecake Factory Recipe
Equipment
Ingredients
CHICKEN
- 16 ounce Chicken Breast
- ½ cup All Purpose Flour*
- 1 cup Buttermilk
- 1 cup Panko Buttercrumbs*
- Zest from 1 Lemon
- ¼ cup Romano Cheese
- ¼ cup Olive Oil*
- 2 tbsp Butter
- 1 tsp Salt
LEMON SAUCE
- 1 tbsp Olive Oil*
- 1 tbsp All Purpose Flour*
- 1 tbsp Minced Garlic about 4-5 cloves of garlic
- ¼ cup Milk
- ¾ cup Heavy Cream
- ¼ cup Chicken Broth*
- 2 tbsp Lemon Juice
- 1 tbsp Butter
- ¼ tsp Salt
Instructions
CHICKEN
- Use a meat mallet to flatten the chicken breasts/tenderloins so that they are even in thickness. Pound to about 1/4 inch thick.
- Rub salt on the chicken breast.
- Take three plates. Add flour in the first, buttermilk in the second, and breadcrumbs mixed with lemon zest and parmesan in the third bowl.
- Coat each piece of chicken first in the flour, followed by buttermilk, and then the breadcrumb mixture to evenly coat each side.
- Heat a large frying pan* over medium heat and add the oil and butter.
- Place chicken in the pan once the butter melts.
- Cook the chicken on both sides until golden and crisp; about 4-5 minutes per side. You may need to do this in two batches.
- Use an instant-read thermometer* to check on the doneness of the chicken and prevent overcooking.
- Move the chicken to a paper towel-lined plate. Drain the excess oil in the paper towel. Repeat until all of the chicken is fully cooked.
- Set aside while you prepare the sauce.
LEMON SAUCE
- In a saucepan* heat oil over low-medium heat.
- Add minced garlic cloves and saute for 1-2 minutes.
- Then whisk in the flour, followed by milk, heavy cream (whipping cream), chicken stock, lemon juice and salt
- Bring it to a boil over medium-high heat until the sauce has thickened. This takes approximately 3-5 minutes.
- Remove from heat and stir in a tablespoon butter until melted (I forgot to show this in the video!) .
Video
Notes
- Pound the chicken breasts with a meat mallet to an even thickness. This ensures the chicken will cook evenly.
- Check the chicken is cooked thoroughly using the meat thermometer.
- Don’t overcrowd your skillet when you’re cooking the chicken. I recommend cooking two chicken breasts at a time. This will ensure that it cooks evenly.
- Make sure the chicken breasts are completely dry before coating it with flour mixture.
Do you like Texas Roadhouse Herb Crusted Chicken? Let me know by leaving a comment down below and leave me a star rating. Don’t forget to share with family and friends!
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
