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Looking down closely at a plate with Chicken Costoletta with sauce on it.
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Cheesecake Factory Chicken Costoletta

Thin chicken cutlets breaded in a Panko breadcrumb mixture and then fried to a golden brown and topped with a creamy lemon sauce.
Course Dinner, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 602kcal
Author Brandie Skibinski

Ingredients

For the sauce:

Instructions

  • Add 1/3 cup all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium shallow bowl. Stir to combine. Set aside.
  • Whisk 2 large eggs and splash of water in another medium shallow bowl. Set aside.
  • Lastly, add 1 cup Italian panko breadcrumbs, zest of 1 lemon, and 1/4 cup grated parmesan cheese to a medium shallow bowl and stir to combine. Set aside.
    A plate with a breadcrumb mixture, another with egg wash, and a third with a flour mixture.
  • One at a time, place one thin cut chicken breast in the first bowl with the flour, get it coated in the flour, and let the excess shake off.
    Chicken in flour mixture.
  • Place into the egg mixture, cover well with egg, letting the excess drip off.
    Chicken in egg mixture.
  • Next, add it to the bowl with the breadcrumbs, coat it well, and gently press the breadcrumbs so they will stick.
    Chicken in breadcrumb mixture.
  • Place the piece of chicken to the side while you coat the remaining 3 chicken breasts.
  • Next, make the sauce. Add 2 Tablespoons salted butter to a medium sauce pot and let it melt over medium heat.
  • Whisk in 2 Tablespoons all-purpose flour until smooth then add 1 clove garlic, minced Allow to cook for 1 minute.
    Melted butter with flour in a pan.
  • Slowly pour in 1/2 cup heavy cream while whisking constantly, followed by 3/4 cup chicken stock.
    Heavy cream being added to melted butter in a pan.
  • Add 2 Tablespoons fresh squeezed lemon juice, 1 Tablespoon dijon mustard and 1/4 teaspoon pepper.Whisk until smooth. Bring to a simmer and simmer for 2 minutes until thickened. Cover and keep warm.
    Lemon juice, Dijon mustard, and pepper in melted butter in a saucepan.
  • In a large skillet over medium heat, add about ½ inch of oil, for frying.
  • Once hot (350°F), add the chicken to the oil and fry in batches until golden brown and an internal temperature reaches 165°F.
  • Place the cooked pieces of chicken on a paper-towel-lined plate just to soak up excess oil, then immediately put it on a wire rack over a sheet tray while you cook the additional pieces.
    Fried chicken on a wire rack.
  • Serve immediately with the warm cream sauce.
    A fork getting a slice of Chicken Costeoletta.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 602kcal | Carbohydrates: 27g | Protein: 58g | Fat: 28g | Sodium: 963mg | Fiber: 1g | Sugar: 3g
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