Description

This 30-minute Chicken Costoletta Cheesecake Factory Copycat is a deliciously crispy and tender chicken cutlet served with creamy mashed potatoes, steamed asparagus, and a vibrant lemon sauce. Perfect for a weeknight dinner, this recipe flawlessly recreates the beloved Cheesecake Factory dish with easy-to-follow steps and simple ingredients.

Ingredients

Scale

Chicken Costoletta

2 pounds Boneless, Skinless Chicken Breasts
1 cup All-Purpose Flour (Gluten-free flour can be used)
Salt, to taste
Pepper, to taste
2 Eggs (Whisked)
1 cup Italian Seasoned Breadcrumbs (Panko can be used for extra crispiness)
1 tablespoon Lemon Zest
1/2 cup Parmesan Cheese (Grated)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter
3 cloves Garlic (Minced)

Mashed Potatoes

2 pounds Red Skin Potatoes (Yukon Gold can be used)
2 tablespoons Butter
3 cloves Garlic (Minced)
1/2 cup Sour Cream (Greek yogurt can be used)

Asparagus

1 bunch Asparagus

Creamy Lemon Sauce

2 tablespoons Butter
3 cloves Garlic (Minced)
1 tablespoon All-Purpose Flour
1 cup Milk (Plant-based milk can be used)
2 tablespoons Lemon Juice
1 tablespoon Dijon Mustard

Instructions

Prepare Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Pound each cutlet to about ¼ inch thickness to ensure even cooking and tenderness.
Set Up Dredging Station: Arrange three shallow bowls: one with flour seasoned with salt and pepper, one with whisked eggs, and one with a mixture of Italian seasoned breadcrumbs, lemon zest, and grated Parmesan cheese.
Coat Chicken: Dredge each chicken cutlet first in the flour, then dip into the whisked eggs, and finally press firmly into the breadcrumb mixture until thoroughly coated on all sides.
Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Pan fry the coated chicken cutlets for 4-5 minutes on each side or until golden brown and cooked through. Alternatively, you can air fry the cutlets at 400°F for 4-5 minutes per side for a crisp finish with less oil.
Make Mashed Potatoes: Peel (if desired) and cube the red skin potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, minced garlic, and sour cream, then mash until creamy and smooth. Adjust seasoning with salt and pepper to taste.
Prepare Asparagus: Steam or boil the asparagus for 5-10 minutes until bright green and tender but still crisp. Drain and set aside.
Create Creamy Lemon Sauce: In a small saucepan, sauté minced garlic in butter over medium heat until fragrant. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Add lemon juice and Dijon mustard, and continue cooking, whisking frequently, until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
Serve: Plate the mashed potatoes alongside the chicken costoletta and asparagus. Drizzle the creamy lemon sauce generously over the chicken and serve immediately for a flavorful, comforting meal.

Notes

For extra crispiness, use panko breadcrumbs instead of Italian seasoned breadcrumbs.
Gluten-free flour and breadcrumbs can be used to make this recipe gluten-free.
Plant-based milk and sour cream alternatives can adapt this recipe for dairy-free diets.
Ensure chicken cutlets are pounded evenly to prevent uneven cooking.
Air frying is a healthier alternative to pan-frying and yields a crisp texture with less fat.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Chicken Costoletta, Cheesecake Factory Copycat, Crispy Chicken Cutlet, Lemon Sauce, Mashed Potatoes, Asparagus, Easy Dinner, Copycat Recipe