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Chicken Costoletta (Cheesecake Factory Copycat) – Crispy, Zesty, and Creamy

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This Cheesecake Factory-inspired Chicken Costoletta features crispy Parmesan-breaded chicken cutlets topped with a rich lemon-butter cream sauce, served with mashed potatoes and roasted asparagus.

Ingredients

Scale

  • 2 large boneless, skinless chicken breasts

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • ¾ cup Italian-style breadcrumbs

  • ½ cup grated Parmesan cheese

  • 4 tablespoons unsalted butter (divided)

  • 2 tablespoons olive oil

  • Juice and zest of 1 lemon

  • ¾ cup heavy cream

  • 2 garlic cloves, minced

  • Salt and pepper, to taste

  • 1 bunch asparagus, trimmed

  • 4 cups mashed potatoes (prepared separately)

Instructions

  • Slice and pound chicken to ¼-inch thickness. Pat dry.

  • Dredge in flour, dip in eggs, and coat in Parmesan-breadcrumb mix. Let rest 10 minutes.

  • Heat 2 tbsp butter + olive oil in a skillet. Fry chicken 3–4 mins per side until golden and cooked through. Set aside.

  • In the same pan, sauté garlic in 2 tbsp butter. Add cream, lemon juice, and zest. Simmer until slightly thickened. Season.

  • Roast asparagus at 400°F for 10–12 minutes.

  • Plate mashed potatoes, top with chicken, pour sauce over, and serve with asparagus.

Notes

  • Substitute gluten-free breadcrumbs as needed.

  • Add white wine to the sauce for variation.

  • Store leftovers in the fridge for up to 3 days.

Find it online: https://dishloomz.com/chicken-costoletta-cheesecake-factory-copycat-crispy-zesty-and-creamy/