Cheesecake Factory Chicken Costoletta

This crispy, golden Chicken Costoletta is topped with a creamy lemon sauce and served with mashed potatoes and asparagus. It’s easy to make at home and tastes just like the Cheesecake Factory version! Perfect for a quick weeknight dinner or a special occasion.

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Ingredients Needed:

Chicken Cutlets:

• 4 chicken breasts 
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• 1 cup Italian seasoned breadcrumbs 
• Zest from 1 lemon
• ½ cup parmesan cheese 
• 4 tablespoons extra virgin olive oil
• 2 tablespoon butter

Sauce:

• 1 tablespoon butter
• 1 tablespoon flour 
• 2 cloves garlic (minced)
• ¾ cup milk
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard

Mashed Potatoes:

• 2 ½ lb red skin potatoes 
• 4 tablespoon butter
• ½ cup milk
• ½ cup sour cream
• 1 garlic clove 
• Pinch of salt and pepper 

Asparagus:

• 1 bunch asparagus 

How To Make Chicken Costoletta?

1. Prepare the Chicken: Slice each chicken breast in half to make thin cutlets. Pound them to ¼-inch thickness. Preheat the oven to 200°F (to keep the cooked chicken warm).
2. Set Up Dredging Station: In one bowl, mix flour, salt, and pepper. In another bowl, whisk eggs. In a third bowl, combine breadcrumbs, lemon zest, and Parmesan cheese.
3. Coat the Chicken: Dip each cutlet in flour, then eggs, and finally breadcrumb mixture, pressing to coat well.
4. Pan-Frying Method: Heat olive oil and butter in a pan over medium heat. Cook chicken for 4-5 minutes per side, until crispy and golden. Internal temp should reach 165°F.
5. Air Fryer Method: Preheat the air fryer to 400°F. Spray chicken with cooking spray. Air fry for 4-5 minutes per side until golden and cooked through (165°F).
6. Prepare the Mashed Potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with butter and garlic. Stir in sour cream and milk until smooth. Season with salt and pepper.
7. Cook the Asparagus: Steam asparagus for 5-10 minutes until tender. You can also roast or air fry it while the chicken cooks.
8. Make the Lemon Sauce: Melt butter in a small pan over medium-low heat. Add garlic and cook for 1-2 minutes. Stir in flour and cook until lightly golden. Slowly whisk in milk, lemon juice, and Dijon mustard. Simmer for 3-4 minutes, stirring, until thick.
9. Serve: Plate mashed potatoes, top with chicken and asparagus, and drizzle with lemon sauce. Enjoy!

Recipe Tips:

• Use Thin Chicken Cutlets for Even Cooking: If your chicken breasts are thick, slice them in half and pound them to ¼-inch thickness. This helps them cook evenly and prevents dry or undercooked chicken.
• Double Coat for Extra Crunch: After the first coating of breadcrumbs, press the chicken firmly and dip it again for a second light coat. This makes the crust crispier and helps it stick better during cooking.
• Don’t Skip the Lemon Zest in Breadcrumbs: The lemon zest adds a fresh, tangy flavor that makes the chicken taste just like the Cheesecake Factory version. Mix it well with the breadcrumbs for the best result.
• Cook in Batches for Perfect Crispiness: Avoid crowding the pan or air fryer—too much chicken at once lowers the temperature and makes the crust soggy instead of crispy. Cook in small batches for the best texture.
• Let the Sauce Simmer Until Thick: When making the lemon sauce, stir constantly and let it cook until it becomes slightly thick and creamy. If it’s too runny, simmer a little longer or add a tiny bit more flour to fix the consistency.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Costoletta cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
• Freeze: Place the cooled Chicken Costoletta in a single layer on a baking sheet and freeze for 1 hour. Then, transfer it to a freezer-safe bag or container and freeze for up to 2 months.
• Reheat: Preheat the air fryer to 350°F. Place the chicken inside and heat for 3-4 minutes until crispy and warm.

Nutrition Facts:

• Calories: 764 kcal
• Total Fat: 37g
• Saturated Fat: 16g
• Cholesterol: 209mg
• Sodium: 1205mg
• Potassium: 1772mg
• Total Carbohydrate: 60g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 49g