Crispy Chicken Costoletta (Cheesecake Factory Copycat)

Craving some delicious Crispy Chicken Costoletta but not in the mood to leave the house or spend half your paycheck on one dinner at Cheesecake Factory? Don’t worry, we’ve got your back! You can now whip up your favorite fancy takeout in your own kitchen. Forget about those pesky delivery fees and let’s get cooking!

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Why You’ll Love This Recipe

Look, who doesn’t like to play copycat now and then? Especially when you’re replicating a dish from a restaurant with “cheesecake” in its name! This homemade Crispy Chicken Costoletta is going to blow your mind and your taste buds. Not only is it ridiculously delicious, but it’s also fun to make.

The best part? The bragging rights that come with it. When your friends taste this, they’ll swear you ordered in. That’s when you flash them a cheeky smile and say, “No, darlings, this is all me!” Trust us; this is more satisfying than finding out the ending of that mystery novel before anyone else does.

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How to Make Crispy Chicken Costoletta

• Prep Time: 25 minutes
• Cook Time:  20 minutes
• Total Time: 45 minutes
• Serving Size: 4

Ingredients:

Chicken:

• Chicken Breasts (boneless, skinless)
• Seasoning Salt
• Flour
• Eggs
• Panko Crumbs
• Lemon Zest
• Parmesan Cheese, grated
• Olive Oil

Creamy Lemon Sauce:

• Butter
• 1 Tablespoon Garlic, minced
• Flour
• Heavy Cream
• Chicken Broth
• Lemon Juice
• Parmesan Cheese

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Cooking Directions:

1. Start by preparing your chicken. Pat dry the chicken breasts with a paper towel then use a meat mallet to flatten the chicken breasts to about ½ inch thickness . Sprinkle the seasoning salt evenly on both sides of each breast.
2. Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the panko crumbs, lemon zest, and grated parmesan cheese.
3. Dredge each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it in the panko parmesan mixture. Make sure each breast is fully coated.
4. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook each side for about 5-7 minutes, or until golden brown and crispy. The chicken is done when it reaches an internal temperature of 165°F. You may need to cook these in batches so as to not crowd the pan.
5. While the chicken is cooking, you can start preparing the sauce. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
6. Stir in the flour to create a roux. Cook for another minute to remove the raw flour taste.
7. Slowly whisk in the heavy cream, chicken broth, and lemon juice. Allow the sauce to simmer until it thickens, about 2-3 minutes.
8. Remove the sauce from the heat and stir in the parmesan cheese until it melts.
9. To serve, place each chicken breast on a plate and generously drizzle the sauce on top.

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If you love Copycat Recipes, try some of these:

• Copycat Olive Garden Fettuccine Alfredo
• Copycat Taco Bell Chalupa
• Copycat Bonefish Grill Bang-Bang Shrimp

Reheating and Storage Information

Leftovers? With food this good? Well, miracles do happen. Store any remaining chicken in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 375°F for about 10-15 minutes, or until heated through. Or if you have an air fryer, pop the chicken into the air fryer basket for 5-7 minutes at 350°F for a perfectly re-heated CRISPY chicken breast!

For the sauce, refrigerate in a separate container. Gently reheat it in a saucepan over low heat, adding a bit of cream if necessary to bring back its velvety texture.

Helpful Cooking Notes

Just a few tidbits to keep in mind:

1. Don’t crowd the chicken in the pan. They need personal space to get crispy. If they’re too close, they’ll steam and become the wallflowers of the party. And nobody wants that.
2. If you don’t have a meat mallet to flatten the chicken, don’t worry! You can use a rolling pin or even a sturdy glass bottle. Just be careful and don’t take out all your frustrations on the poor chicken…or maybe do take them all out on the chicken…sometimes all you need after a long day is to hit something! ha!
3. If life gives you lemons, make this sauce. Seriously, the fresh lemon juice makes all the difference. That bottle of lemon juice that’s been sitting in your fridge door for months? Not the same! Trust me, fresh squeezed is just better!

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Pairing Suggestions for Your Crispy Chicken Costoletta

Now, if you’re wondering what to serve with your delicious crispy chicken, we’ve got you covered. The Cheesecake Factory typically serves this dish with a side of mashed potatoes or asparagus. But let’s not limit ourselves to what’s ‘typical,’ right? This is your kitchen; you make the rules!

Steamed broccoli or a colorful medley of summer vegetables can add a nice crunch and fresh flavor to balance out the rich chicken. Or, if you’re feeling a little indulgent (and when are we not?), you could serve the chicken over pasta with a drizzle of that divine lemon sauce. That’s right, we’re turning this into a pasta dish. It’s a wild world in the kitchen!

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Crispy Chicken Costoletta

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4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 874 kcal

INGREDIENTS

  

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Chicken

• 4 Chicken Breasts, boneless, skinless
• 2 tbsp Seasoning Salt
• 1/2 cup Flour
• 2 Eggs, large
• 1 cup Panko Crumbs
• 1 tbsp Lemon Zest
• 1/2 cup Parmesan Cheese
• 1/4 cup Olive Oil

Lemon Sauce

• 2 tbsp Butter
• 1 tbsp Garlic, minced
• 1 tbsp Flour
• 3/4 cups Heavy Cream
• 1/4 cup Chicken Broth
• 2 tbsp Lemon Juice
• 1/4 cup Parmesan

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INSTRUCTIONS

• Start by preparing your chicken. Pat dry the chicken breasts with a paper towel then use a meat mallet to flatten the chicken breasts to about ½ inch thickness . Sprinkle the seasoning salt evenly on both sides of each breast.
• Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the panko crumbs, lemon zest, and grated parmesan cheese.
• Dredge each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it in the panko parmesan mixture. Make sure each breast is fully coated.
• Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook each side for about 5-7 minutes, or until golden brown and crispy. The chicken is done when it reaches an internal temperature of 165°F. You may need to cook these in batches so as to not crowd the pan.
• While the chicken is cooking, you can start preparing the sauce. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Stir in the flour to create a roux. Cook for another minute to remove the raw flour taste.
• Slowly whisk in the heavy cream, chicken broth, and lemon juice. Allow the sauce to simmer until it thickens, about 2-3 minutes.
• Remove the sauce from the heat and stir in the parmesan cheese until it melts.
• To serve, place each chicken breast on a plate and generously drizzle the sauce on top. Enjoy your Copycat Cheesecake Factory Crispy Chicken Costoletta!

NOTES

Pair With: Cheesecake Factory serves this dish with a side of mashed potatoes or asparagus. But it also pairs nicely with steamed broccoli or summer vegetables. And it is devine over pasta with lemon sauce!

 

Reheating and Storage Information

Store any remaining chicken in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 375°F for about 10-15 minutes, or until heated through. This will help maintain the crispiness.

For the sauce, refrigerate in a separate container. Gently reheat it in a saucepan over low heat, adding a bit of cream if necessary to bring back its velvety texture.

And voila! It’s like you’re at the Cheesecake Factory all over again, minus the part where you have to decide which of the 34 cheesecake flavors you want for dessert.

NUTRITION

Calories: 874kcalCarbohydrates: 50gProtein: 66gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 291mgSodium: 4268mgPotassium: 1038mgFiber: 2gSugar: 3gVitamin A: 1003IUVitamin C: 8mgCalcium: 327mgIron: 4mg

Course Dinner

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