Chicken Costoletta Cheesecake Factory Copycat is a perfect 30 minute meal. Crispy chicken cutlets with a creamy lemon sauce, mashed potatoes and asparagus.
Chicken Costoletta Cheesecake Factory Copycat Recipe
Cheesecake Factory is known for it’s large menu selection and their chicken costoletta is one of their best dishes! If you are on the lookout for a unique chicken dinner you are in the right place.
This chicken dinner is a dish the whole family will love. It’s great for a weeknight meal as it comes together in only 30 minutes but it’s fancy enough for a romantic dinner or special occasion.
This famous Cheesecake Factory dish combines crispy chicken cutlets with creamy mashed potatoes, tender asparagus and a tangy lemon sauce! It is simply irresistible.
If you love Cheesecake factory as much as I do you have to try my Copycat Avocado Egg Rolls and Pasta da Vinci! They are just as good as the restaurant version.
What is Chicken Costoletta?
Chicken Costoletta is the perfect combination of crispy chicken cutlets and a creamy lemon sauce. The cutlets are coated in Italian seasoned breadcrumbs that are kicked up another notch by adding parmesan cheese and lemon zest to them!
The lemon zest in the breadcrumbs pairs perfectly with the creamy lemon sauce. The sauce has an abundance of flavor from lemon juice, dijon mustard, garlic and milk. The sauce is thickened with a roux which is a combination of butter and flour which creates a velvety sauce.
What is in Chicken Costoletta?
Chicken Cutlets Ingredients
- Chicken Cutlets, Salt and Pepper – store bought pre-sliced chicken cutlets can be used for this recipe or you can buy boneless skinless chicken breast and slice them in half (this is more cost effective).
- Breadcrumbs, Parmesan and Lemon Zest – Italian style breadcrumbs are seasoned with parmesan cheese and lemon zest to add an additional pop of flavor.
- Flour – the cutlets are first coated in flour.
- Eggs – the cutlets are dipped in egg after being coated in flour to create the breadcrumb coating.
- Butter, Olive Oil – to cook the chicken cutlets they can be pan fried in a combination of melted butter and oil, or they can be air fried and coated with cooking spray or oil.
Lemon Sauce Ingredients
- Butter and Flour – a roux is the base of the lemon sauce which is what thickens the sauce.
- Milk – the roux thickens the sauce perfectly so milk can be used instead of cream.
- Garlic – everything is better with garlic.
- Dijon Mustard – adds a unique and delicious flavor to the sauce when paired with the lemon juice.
- Lemon Juice – fresh lemon juice adds a burst of flavor to this creamy sauce.
Red Skin Mashed Potatoes Ingredients
- Red Skin Potatoes – Cheesecake factory serves chicken costoletta with a side of red skin mashed potatoes. You can remove the peels if you prefer but I love the beautiful color and texture.
- Sour Cream – one of my favorite parts of mashed potatoes is the addition of sour cream which adds a bit of tang to them.
- Milk and Butter – makes the potatoes extra creamy.
- Salt
- Asparagus, for serving
How to Make Cheesecake Factory Chicken Costoletta
Full Printable Recipe at Bottom of Page
Prepare the Chicken
1 Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even 1/4 inch thickness.
2 Preheat oven to 200°F or turn on ‘keep warm’ setting. Line a sheet pan with a wire rack (optional). Place the sheet pan in the oven.
3 Prepare the dredging station with 3 shallow bowls. In the first, stir together the flour, salt and pepper. To the second bowl, add the eggs and whisk. In the third bowl, stir together the breadcrumbs, lemon zest and parmesan cheese.
4 Coat each chicken cutlet by first dipping in the flour, then the eggs and finally the seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.
Cook the Chicken Cutlets
1 PAN FRYING COOKING METHOD
Add the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches, add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through (internal temperature 165°F).
AIR FRYER COOKING METHOD
Preheat Air Fryer to 400*F. Generously spray each coated chicken cutlet with cooking spray. Working in batches, air fry the chicken for 4 – 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
2 Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.
3 Repeat the cooking process until all chicken is cooked through.
Prepare the Mashed Potatoes
1 Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.
2 Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.
3 Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.
Prepare the Asparagus
1 Add the asparagus to a steamer pot and steam until tender, about 5 – 10 minutes depending on thickness. Alternatively, you can oven bake or air fry the asparagus while the chicken is cooking.
Prepare the Lemon Sauce
1 In a small sauce pan or skillet over medium low heat add the butter. Once melted add the garlic and sauté for 1-2 minutes until fragrant.
2 Add in the flour and whisk until the flour has browned.
3 Whisk in the milk, lemon juice and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes, or until the sauce has thickened, stirring continuously.
Serve
Add a scoop of mashed potatoes to a plate. Serve the chicken cutlets and asparagus on the side. Drizzle the lemon sauce on top and enjoy!
Tips for the Best Chicken Costoletta
- Chicken Cutlets – be sure to pound the chicken cutlets with a meat mallet to an even thickness. This ensure the chicken will cook evenly.
- Sauce – when making the roux, let the flour turn a nice golden brown color for the best flavor and texture of your sauce. Whisk the sauce continuously when adding in the milk, dijon mustard and lemon juice.
- Mashed Potatoes – Cheesecake Factory serves their Chicken Costoletta with a side of red skin mashed potatoes. The potatoes skins add a beautiful color and texture to the potatoes but if you prefer you can peel the potatoes first.
Looking for More Easy Chicken Dinners?
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Chicken Costoletta Cheesecake Factory Copycat
Equipment
- Frying Pan or skillet, for stove top cooking method
- Air Fryer for air fryer cooking method
- Large Pot for mashed potatoes
Ingredients
Chicken Cutlets
- 4 chicken breasts, boneless skinless, or 8 chicken cutlets
- 1/2 cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup Italian seasoned breadcrumbs, panko or plain breadcrumbs
- Zest from 1 lemon
- 1/2 cup parmesan cheese, grated
- 4 tbsp extra virgin olive oil
- 2 tbsp butter
Sauce
- 1 tbsp butter
- 1 tbsp flour, all purpose
- 2 cloves garlic, minced
- 3/4 cup milk
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
Mashed Potatoes
- 2 1/2 lb red skin potatoes, cubed, or peeled potato of choice
- 4 tbsp butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1 garlic clove, finely minced or grated, optional
- Pinch of salt and pepper, to taste
Asparagus
- 1 bunch asparagus, woody ends trimmed
Instructions
Prepare the Chicken
- Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even 1/4 inch thickness.
- Preheat oven to 200°F or turn on ‘keep warm’ setting. Line a sheet pan with a wire rack (optional). Plate the sheet pan in the oven.
- Prepare the dredging station with 3 shallow bowls. In the first, stir together the flour, salt and pepper. In the second bowl, add the eggs and whisk. In the third bowl, stir together the breadcrumbs, lemon zest and parmesan cheese.
- Coat each chicken cutlet by first dipping in the flour, then the eggs and finally the seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.
- PAN FRYING COOKING METHODAdd the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through (internal temperature 165°F).AIR FRYER COOKING METHODPreheat Air Fryer to 400*F. Generously spray each coated chicken cutlet with cooking spray. Working in batches, air fry the chicken for 4 – 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).
- Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.
- Repeat the cooking process until all chicken is cooked through.
Prepare the Mashed Potatoes
- Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.
- Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.
- Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.
Prepare the Asparagus
- Add the asparagus to a steamer pot and steam until tender, about 5 – 10 minutes depending on thickness. Alternatively, you can oven bake or air fry the asparagus while the chicken is cooking.
Prepare the Sauce
- In a small sauce pan over medium low heat add the butter. Once melted add the garlic and sauté for 1-2 minutes until fragrant.
- Add in the flour and whisk until the flour has browned.
- Whisk in the milk, lemon juice and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes, or until the sauce has thickened, stirring continuously.
Serve
- Add a scoop of mashed potatoes to a plate. Serve the chicken cutlets and asparagus on the side. Drizzle the lemon sauce on top and enjoy!
Video
Notes
NUTRITION
