Dinner - Crispy Chicken Costoletta Recipe

Author: Alexander Delgado  

This is an easy and tasty Italian chicken dish like Cheesecake Factory version. The Cheesecake Factory serves this main dish with a side of steamed asparagus and their famous mashed potatoes (featuring horseradish and smoked Gouda cheese).

Chicken Costoletta (Cheesecake Factory)

Chicken Costoletta (Cheesecake Factory)
This chicken entrée recipe is simple but flavorful. Costoletta is the Italian term for "cutlet". And this dish is just that -- chicken cutlets with a Parmesan Panko coating. And the simple lemon sauce that accompanies the chicken is creamy with hints of garlic and Dijon. The Cheesecake Factory serves this main dish with a side of steamed asparagus and their famous mashed potatoes (featuring horseradish and smoked Gouda cheese). I have also posted the recipe "Horseradish Mashed Potatoes with Gouda (Cheesecake Factory)" to Recipezazz, for anyone who might wish to serve it alongside this chicken dish. There's enough boldness from the zesty mashed potatoes and the creamy lemon sauce that's spooned over the chicken. So I usually prepare the asparagus as simple as possible, such as steaming it for 10 minutes, and therefore I don't bother preparing a heavy sauce to spoon over the asparagus.
Provided by: Northwestgal
Yields: 4 servings
Nutrition:
  • Calories: 838 cal
How to cook:
  1. Preheat oven to 200°F.
  2. Zest two lemons. Bake zest for about 5 minutes until dry (but watch the zest carefully as you don't want it to scorch). Set dried zest aside.
  3. You'll need 3 shallow plates for the chicken breading. On the 1st plate combine flour, pepper and salt.
  4. On the 2nd plate, combine eggs and water, whisk until combined.
  5. On the 3rd plate combine the dry lemon zest, Panko (or breadcrumbs) and Parmesan.
  6. Place chicken cutlets in the flour, turning to coat both sides well. Then dip chicken in the egg mixture, turning to coat well. Then dip in the Panko mixture, turning to coat both sides.
  7. Heat olive oil and 1 Tbsp butter in a large skillet over medium heat. Place chicken in skillet, and cook for 5 to 6 minutes or until the bottom is lightly golden. Turn and cook other side for 4 to 5 minutes or until middle is no longer pink and the bottom is lightly golden. (Thicker cutlets are likely to take a little longer to cook thoroughly.) Keep chicken warm in the oven, covered with foil.
  8. For the lemon sauce - Heat canola oil in a fairly large skillet over medium heat. Add garlic and sauté about 3 minutes. Add whipping cream, and boil until reduced by about one-third. Add Dijon, lemon juice, chicken stock, salt and pepper. Simmer about 5 minutes.
  9. Remove sauce from heat. Add butter, and stir until butter is melted.
  10. Serve chicken with lemon sauce spooned on top. Serve with a side of steamed asparagus and mashed potatoes, if desired.
Notes: Crispy Chicken Costoletta, Preheat oven to 200 degrees. Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, …

Crispy Chicken Costoletta Recipe

Crispy Chicken Costoletta Recipe
Ever had the Cheese Cake Factory's Crispy Chicken Costoletta with lemon sauce? If not, don't worry as we got you covered with this scrumptious recipe. You'll love it!
Provided by: Hortond
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 21
Ingredients:
  • CHICKEN:
  • 4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
  • 2 lemons, zest of
  • 1 1/2 cups plain breadcrumbs
  • 2 tablespoons parmesan cheese, freshly grated (optional)
  • 2 eggs, whisked
  • 2 tablespoons water
  • 3 tablespoons flour
  • 1 teaspoon ground pepper
  • 1 teaspoon kosher salt
  • LEMON SAUCE:
  • 2 garlic cloves, finely minced
  • 1 tablespoon canola oil
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh lemon juice, plus
  • 1 teaspoon fresh lemon juice
  • 1/8 cup chicken stock
  • Kosher salt
  • Fresh ground pepper
  • 1 tablespoon unsalted butter
How to cook:
  1. CHICKEN:
  2. Preheat oven to 200°F.
  3. Zest two lemons. Bake zest for about 5 minutes until dry.
  4. On one paper plate combine flour, pepper and salt.
  5. On another paper plate combine eggs and water, whisk until combined.
  6. On another paper plate combine dry lemon zest, bread crumbs and cheese.
  7. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
  8. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan over medium heat.
  9. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
  10. Keep chicken warm in oven at 250°F.
  11. LEMON SAUCE:
  12. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
  13. Add whipping cream and boil until reduced by one-third.
  14. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
  15. Remove from heat and stir in butter until melted.
Notes: Cheesecake Factory Crispy Chicken Costoletta, Keto & Health Insights for Cheesecake Factory Crispy Chicken Costoletta. Net Carbs are 4% of calories per serving, at 38g per serving.This food is risky for the …

Copycat Cheesecake Factory Crispy Chicken Costoletta

Copycat Cheesecake Factory Crispy Chicken Costoletta
This is an easy and tasty Italian chicken dish like Cheesecake Factory version. The chicken is crispy and the lemony Dijon mustard sauce is wonderful served over it and on a side of garlic mashed potatoes and perhaps some grilled asparagus.
Provided by: Faxo
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 18
Ingredients:
  • 4 chicken breasts or chicken cutlets
  • zest from 2 lemons
  • 1 1/2 c. plain bread crumbs
  • 2 T. freshly grated Parmesan, if desired
  • 2 eggs, whisked with 2 T. water
  • 3 T. flour
  • 1 t. freshly ground black pepper
  • 1 t. kosher salt
  • Lemon Sauce:
  • 2 garlic cloves, finely minced
  • 1 T. canola oil
  • 2 c. heavy whipping cream
  • 1 T. Dijon mustard
  • 1/4 c. +1 T. freshly squeezed lemon juice
  • 1/8 c. chicken stock
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • 1 T. unsalted butter
Nutrition:
  • Serving Size: 1 bowl
  • Calories: 295 cal
How to cook:
  1. Preheat oven to 200 degrees.
  2. Wash chicken and pat dry with paper towels. Cut breasts horizontally; pound to about 1/4 inch thick.
  3. Zest 2 lemons; bake zest for about 5 minutes until dry.
  4. Raise oven heat to 250 degrees.
  5. On a paper plate, combine flour, pepper and salt.
  6. On a 2nd paper plate, combine eggs and water; whisk until combined.
  7. On a 3rd paper plate, combine dry lemon zest, bread crumbs and cheese.
  8. Place chicken in the flour, coating well, followed by the egg mixture and then the bread crumbs.
  9. Heat 2 T. olive oil and 1 T. butter in a large skillet over medium heat. Place chicken in the skillet; cook on each side about 5 minutes until middle is no longer pink. Work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
  10. Over medium heat in a fairly large saucepan, heat oil; add minced garlic; saute about 3 minutes.
  11. Add whipping cream; boil until reduced by one-third. Add Dijon, lemon juice, chicken stock, salt and pepper, to taste; simmer about 5 minutes. Remove from heat; stir in butter until melted.
  12. Serve chicken with lemon sauce and garlic mashed potatoes.
  13. 4 servings.
Notes: Crispy Chicken Costoletta, Crispy Chicken Costoletta at The Cheesecake Factory "I've visited a few times and noticed the food is very hit or miss. Sometimes the food will taste delicious and …

Chicken Costoletta

Chicken Costoletta
Chicken Costoletta is a simple at home version of the Cheesecake Factory's delicious dish. Crispy chicken topped with a creamy lemon sauce.
Provided by: Ashley Lecker
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
  • 4 chicken cutlets, about 1/2 inch thick
  • zest of 1 lemon
  • 2/3 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 eggs
  • 2 tbsp grated parmesan cheese
  • 1 1/2 tsp salt, divided
  • 1/2 tsp black pepper
  • 1/4 cup canola or olive oil
  • 1 cup heavy whipping cream
  • 1/4 cup fresh lemon juice
  • 1 tsp dijon mustard
  • 3 tbsp butter
How to cook:
  1. For Chicken:
  2. Set up a station to bread the chicken. One dish with flour, 1 tsp salt and pepper. One dish with egg beaten. One dish with breadcrumbs, lemon zest, 1/2 teaspoon salt, and cheese.
  3. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
  4. Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). The oil should register at 350°F if temped with an instant read thermometer.
  5. Once oil is hot place chicken gently in the skillet. Cook until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates. The chicken should be golden brown and breading firm and crunchy. Serve with lemon sauce poured over the top.
  6. For Lemon Sauce:
  7. In a sauce pan, whisk mustard, cream and lemon juice over medium heat till it lightly simmers.
  8. Turn heat to low and allow sauce to slowly reduce by half. Whisk in the butter. Remove from heat and cover to keep warm while chicken cooks.
Notes: The Cheesecake Factory, Crispy Coated Chicken Breast over Basil Pasta and Parmesan Cream Sauce Topped with Prosciutto and Arugula Salad. WHITE CHICKEN CHILI A Generous …
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