Chicken Costoletta – Easy Cheesecake Factory  Copycat

This homemade Chicken Costoletta is a simple lemon-parm breaded cutlet, pan-fried until golden and topped with creamy Dijon sauce. It’s fast, flavorful, and honestly? Way easier than it looks. Makes a solid reset meal when you’re tired and just want something cozy but kinda fancy.

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Quick Summary

• Prep time: 15 mins
• Cook time: 25 mins
• Flavor: zesty, buttery, crispy
• Great for: weeknight dinners, picky eaters, lazy resets

Why I Like This Recipe

Honestly? I was wiped. Needed dinner, didn’t want cereal. Had chicken, potatoes, one lemon. Next thing I know, I’m breadcrumbing cutlets and making sauce in a pan I almost forgot I owned. It came out really good. Like “maybe I do have my life together” good.

Ingredients

For the Chicken:

• 4 chicken breasts (cut + pounded thin)
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp pepper
• 2 eggs
• 1 cup Italian breadcrumbs
• Zest from 1 lemon
• ½ cup grated parmesan
• 4 tbsp olive oil
• 2 tbsp butter

Lemon Sauce:

• 1 tbsp butter
• 1 tbsp flour
• 2 garlic cloves, minced
• ¾ cup milk
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard

Mashed Potatoes:

• 2½ lbs red potatoes (skins on)
• 4 tbsp butter
• ½ cup milk
• ½ cup sour cream
• 1 garlic clove, minced
• Salt + pepper

Asparagus:

• 1 bunch asparagus (trimmed)

How To Make Chicken Costoletta

1. Prep the chicken: Slice each chicken breast in half, then gently pound to about ¼ inch. Don’t skip this. Even cooking = less stress.
2. Dredge and bread: Set up three bowls — flour + seasoning, eggs, and then breadcrumbs mixed with lemon zest + parmesan. Dip each piece through all three. Pat the crumbs on well. No patchy coating here.
3. Pan-fry: Heat olive oil + butter in a skillet over medium. Cook chicken 4–5 mins per side. You want it golden and crisp. Keep them warm in the oven while you finish stuff.
4. Make mashed potatoes: Boil red potatoes in salted water till soft (like 15 mins). Drain and mash with butter, milk, sour cream, and garlic. Season to taste. Should be smooth-ish and cozy.
5. Cook asparagus: Steam, roast, air fry — totally your call. Just aim for tender-crisp, not mushy.
6. Make the sauce: Melt butter, sauté garlic, stir in flour till golden. Whisk in milk, Dijon, and lemon juice. Simmer 3–4 mins till it thickens slightly. Taste it. Adjust if needed.
7. Assemble: Plate mashed potatoes, lay chicken on top, asparagus on the side. Spoon over that lemon sauce like you mean it.

Tips for Success

• Zest makes a huge difference — don’t skip it
• Double dip in breadcrumbs if you’re craving a heavier crunch
• Don’t overcrowd the pan or it’ll steam, not fry
• Let the sauce simmer — too fast and it’s thin
• Mashed potatoes love salt. Add, taste, repeat

Storage and Reheating

• Fridge: Store chicken + sides separately, up to 3 days.
• Freezer: Freeze chicken cutlets flat, then bag. Use within 2 months.
• Reheat: Air fryer at 350°F works best (3–4 mins). Or oven at 325°F. Microwaving makes it soft — not ideal, but fine in a pinch.

Frequently Asked Questions

• Can I use chicken thighs instead?
  Yeah, boneless thighs work. Just cook a little longer.
• What if I don’t have Dijon?
  Try whole grain mustard, or a small bit of regular yellow. It’s a vibe shift but still tasty.
• Can I skip the sauce?
  Technically yes, but it’s kinda what makes it Chicken Costoletta. Maybe just drizzle a lemony butter instead.
• Is this air-fryer friendly?
  Totally. 400°F for about 5 mins per side.
• Do I need to peel the potatoes?
  Nope! The skins give it texture. Just scrub them well.

Common Mistakes and How to Dodge Them

• Not pounding the chicken: You’ll end up with dry edges and raw centers. Just grab a mallet (or wine bottle) and flatten it evenly.
• Skipping the lemon zest: It’s what lifts the whole flavor. Without it, it’s kinda flat. Use fresh — not bottled juice either.
• Crowding the pan: Leads to soggy crust. Give the cutlets space so they crisp up properly.
• Too much heat too fast: You’ll burn the coating before the chicken’s cooked. Medium heat is safer. Golden brown = done.
• Thin sauce panic: If your sauce looks watery, don’t freak. Just let it simmer a few extra minutes. Add a bit more flour if you need to thicken.

Nutrition Facts (Per Serving)

• Calories: 764 kcal
• Total Fat: 41g
• Saturated Fat: 15g
• Cholesterol: 165mg
• Sodium: 920mg
• Potassium: 980mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 49g

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