Cheesecake Factory Crispy Chicken Costoletta
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Cheesecake Factory Crispy Chicken Costoletta is decadent and so easy to make! You’ll have this copycat dish on the table in 20 minutes! Chicken Breast Lightly Breaded and Sautéed to a Crisp Golden Brown and topped with a light Lemon Sauce.
What You Will ❤️ About Crispy Chicken Costoletta
- Tender! My favorite thing about this was how tender the chicken was!
- Golden! I tried cooking the tenders in butter first – but they burned. So I breaded a second batch and used olive oil and that worked like a charm! You can see that perfect golden brown! Yum!
- Quick! And because I used chicken tenders – they didn’t take long to cook and were super juicy.
Chicken Costoletta Ingredients
Turns out “costoletta” just means “cutlet” – so the dish is just chicken cutlets with a sauce. Here’s what you’ll need for this Chicken Costoletta Cheesecake Factory copycat recipe:
Chicken
- boneless skinless chicken tenderloins – you can use chicken breasts and cut them but I used tenderloins for this one which were about 1/2 inch thick
- flour
- kosher salt
- pepper
- egg
- bread crumbs – I would use plain or Panko breadcrumbs so you’re not adding seasoning and taking away from the lemon
- canola oil
- lemon zest
Cream Sauce
- butter – salted or unsalted butter – whichever you prefer
- minced garlic or fresh garlic cloves
- heavy whipping cream
- fresh lemon juice from lemon above
- dijon mustard
How to make Crispy Chicken Costoletta
Cheesecake Factory has the best Chicken Costoletta but it was easy to recreate the taste! Here’s all there is to it:
- Lay chicken tenderloins on cutting board and lay a sheet of parchment paper on top of chicken
- Lightly pound chicken breasts with a meat mallet to an even thickness about a half inch thick
- Stir together flour, salt and pepper in a small bowl
- Set out breading trays and have
- flour mixture
- beaten egg
- breadcrumbs
- Dredge chicken tenderloins in flour mix and shake off the excess flour. Then dip in egg mixture – then bread crumbs
- Heat large skillet on high
- When large frying pan is hot, add oil and turn down to medium-high heat
- Place chicken in skillet and fry for 3 minutes per side until golden brown. It’s easiest to turn the chicken with a fork. Watch closely and remove each piece of chicken when golden. You may have to fry in batches depending on size of your skillet. Set aside on plate lined with a paper towel.
- While chicken is sautéing, heat a saucepan on medium heat and add 5 tablespoon butter.
- Once butter melts, add minced garlic and sauté 1-2 minutes.
- Whisk in 2 tablespoon Dijon mustard and lemon juice.
- Add heavy cream and boil until reduced by one-third.
- Remove saucepan from heat.
- Place lemon sauce on plate and top with breaded chicken. Sprinkle fresh lemon zest and parmesan cheese over top of chicken.
- Serve with mashed potatoes and asparagus just like Cheesecake Factory! The extra lemon sauce makes a great gravy of sorts for the asparagus and potatoes.
Tips, Tricks & FAQs
The recipe makes enough for 2 but if you’re single like me – you might have leftovers! You can also double this recipe if you have guests. Store in an airtight container and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes.
Sure – just be sure to flatten them and slice them into smaller tender-sized pieces.
What do you serve with Chicken Costoletta?
This Cheesecake Factory Chicken Costoletta recipe is ready in just 15 minutes – so you need quick sides. They serve it with mashed potatoes and asparagus – here are some ideas for you for sides:
Other Cheesecake Factory recipes
Copycat Cheesecake Factory Crispy Chicken Costoletta
Equipment
Ingredients
Chicken
- 3/4 lb boneless skinless chicken tenderloins
- 1/2 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup canola oil
- 1 lemon zested
Cream Sauce
- 5 tbsp butter
- 1 tsp minced garlic
- 1/2 cup heavy cream
- 2 tbsp lemon juice from lemon above
- 2 tbsp dijon mustard
Instructions
- Lay chicken tenderloins on cutting board and lay a sheet of parchment on top of chicken3/4 lb boneless skinless chicken tenderloins
- Pound chicken breasts to even 1/2” thickness – pound lightly
- Mix flour, salt and pepper in bowl1/2 cup flour, 1 tsp salt, 1 tsp pepper
- Dredge in flour mix – then egg – then crumbs1 egg, 1/2 cup bread crumbs
- Heat oil in hot skillet, add breaded chicken to skillet and saute for 3 minutes per side until golden brown. Watch closely and remove when golden. Set aside on plate.1/4 cup canola oil
- While chicken is sautéing, Over medium heat in a saucepan heat butter. Add minced garlic and sauté 1-2 minutes.5 tbsp butter, 1 tsp minced garlic
- Whisk in Dijon mustard and lemon juice.2 tbsp dijon mustard, 2 tbsp lemon juice
- Add heavy cream and boil until reduced by one-third.1/2 cup heavy cream
- Remove from heat.
- Place lemon sauce on plate and top with breaded chicken. Sprinkle fresh lemon zest over top of chicken.1 lemon
- Serve with mashed potatoes and asparagus just like Cheesecake Factory! The extra lemon sauce makes a great gravy of sorts for the asparagus and potatoes.
Made this recipe and it was absolutely delicious.My sister took me to the cheesecake factory which I had never been to and wanted me to try this chicken so I was pleasantly surprised at how good it was and wanted to try it on my grandchildren and they too loved it as well. Thank You!
This is my favorite item to order at The Cheesecake Factory & I’m so thrilled that I have the recipe for myself! I make this on all special occasions (Valentines Day, Wedding Anniversary) and it is perfect! The lemon “gravy” is soooo good! Thanks for this amazing knock off! 🙂