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!
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
SERVING IDEAS 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! TIPS
- 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.
Tried this recipe?Let us know how it was!
