Chicken Costoletta Cheesecake Factory Copycat Recipe

Introduction

There’s something undeniably comforting about a hearty meal that combines crispy chicken cutlets, creamy mashed potatoes, and vibrant vegetables. This Chicken Costoletta, inspired by the beloved Cheesecake Factory dish, has quickly become a family favorite in our home. The first time I made it, the kitchen filled with tantalizing aromas that drew my family in. Once we sat down to eat, the crunchy, golden-brown chicken paired perfectly with the rich lemon sauce, leaving everyone asking for seconds. It’s not just a meal; it’s an experience that brings everyone to the table and fills the room with joy.

Ingredients

For the Chicken Cutlets:

• 4 chicken breasts (boneless skinless, or 8 chicken cutlets)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• 1 cup Italian seasoned breadcrumbs (panko or plain breadcrumbs)
• Zest from 1 lemon
• ½ cup parmesan cheese (grated)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons butter

For the Sauce:

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

For the Mashed Potatoes:

• 2 ½ lb red skin potatoes (cubed, or peeled potato of choice)
• 4 tablespoons butter
• ½ cup milk
• ½ cup sour cream
• 1 garlic clove (finely minced or grated, optional)
• Pinch of salt and pepper (to taste)

For the Asparagus:

• 1 bunch asparagus (woody ends trimmed)

Instructions

Prepare the Chicken

1. Slice and Pound: Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even ¼ inch thickness.
2. Preheat Oven: Preheat the oven to 200°F (or turn on the ‘keep warm’ setting). Line a sheet pan with a wire rack (optional) and place it in the oven.
3. Set Up Dredging Station: Prepare three shallow bowls. In the first bowl, mix flour, salt, and pepper. In the second bowl, whisk the eggs. In the third bowl, combine breadcrumbs, lemon zest, and parmesan cheese.
4. Coat the Chicken: Dip each chicken cutlet in the flour, then the eggs, and finally the breadcrumb mixture. Press the breadcrumbs into the chicken to ensure an even coating.

Cooking Methods

Pan Frying

1. Heat Oil: In a large frying pan over medium heat, add the oil and butter.
2. Fry the Chicken: Once the butter is melted, add the coated chicken cutlets in batches. Fry for about 4–5 minutes on each side, or until cooked through (internal temperature 165°F).
3. Keep Warm: Transfer the cooked cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.

Air Fryer

1. Preheat Air Fryer: Preheat the air fryer to 400°F.
2. Spray Cutlets: Generously spray each coated chicken cutlet with cooking spray.
3. Air Fry: In batches, air fry the chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).

Prepare the Mashed Potatoes

1. Cook Potatoes: Place cubed potatoes in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a simmer over high heat, then reduce to medium heat and simmer for about 15 minutes, or until fork-tender.
2. Drain and Steam: Drain the potatoes and set the strainer over the hot pot to evaporate excess water.
3. Mash: Return potatoes to the pot, reduce heat to low, and add garlic and butter. Mash until nearly smooth.
4. Mix in Creaminess: Stir in sour cream and milk until creamy. Season to taste with salt.

Prepare the Asparagus

1. Steam Asparagus: In a steamer pot, steam the asparagus until tender, about 5–10 minutes depending on thickness. Alternatively, you can oven-bake or air fry while the chicken cooks.

Prepare the Sauce

1. Sauté Garlic: In a small saucepan over medium-low heat, melt 1 tablespoon of butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
2. Make Roux: Add in 1 tablespoon of flour and whisk until it browns.
3. Combine Ingredients: Whisk in milk, lemon juice, and Dijon mustard. Bring to a simmer and cook for 3–4 minutes, or until thickened, stirring continuously.

Serve

1. Plate the Meal: Add a scoop of mashed potatoes to a plate. Serve the chicken cutlets and asparagus on the side.
2. Drizzle Sauce: Drizzle the lemon sauce on top and enjoy!

Nutrition Facts (per serving)

• Calories: 680
• Protein: 43g
• Fat: 32g
• Carbohydrates: 54g
• Fiber: 4g
• Sugar: 3g
• Sodium: 890mg
• Cholesterol: 165mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4

How to Serve

• Plate each serving with:
• A generous scoop of mashed potatoes
• Two chicken cutlets
• A side of steamed asparagus
• Drizzle with lemon sauce
• Garnish with additional lemon zest or parsley for color.

Additional Tips

1. Use Fresh Ingredients: Fresh herbs and spices enhance the flavor. Consider using fresh garlic and lemon juice.
2. Adjust the Sauce: For a creamier sauce, add more milk or sour cream to the mixture.
3. Make Ahead: Prepare the chicken and sauce in advance and reheat before serving for a quicker meal.
4. Season the Asparagus: Lightly drizzle olive oil and season with salt and pepper before cooking for added flavor.
5. Experiment with Flavors: Try adding different seasonings to the breadcrumb mixture for a unique twist.

Recipe Variations

• Chicken Alternatives: Substitute chicken with turkey cutlets for a leaner option.
• Vegetable Sides: Serve with other seasonal vegetables like broccoli or green beans for variety.
• Sauce Adjustments: Replace Dijon mustard with honey mustard for a sweeter sauce.

Serving Suggestions

• Pair with a crisp salad or garlic bread for a complete meal.
• Serve with a light white wine, such as Sauvignon Blanc, to complement the flavors.

Freezing and Storage

• Freezing: Allow the cooked chicken cutlets to cool completely, then wrap in plastic wrap and foil. Freeze for up to 3 months.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQ Section

1. Can I use frozen chicken breasts?

• Yes, just ensure they are fully thawed before cooking.

1. Can I bake the chicken instead?

• Yes, bake at 375°F for 25-30 minutes until cooked through.

1. What can I use instead of panko breadcrumbs?

• Regular breadcrumbs or crushed crackers work well too.

1. Is there a vegetarian option?

• You can substitute chicken with eggplant cutlets or tofu for a vegetarian dish.

1. How do I know when the chicken is done?

• The internal temperature should reach 165°F.

1. Can I make the sauce ahead of time?

• Yes, the sauce can be made in advance and stored in the refrigerator.

1. What if I don’t have Dijon mustard?

• Use yellow mustard or omit it for a simpler flavor.

1. Can I use other vegetables instead of asparagus?

• Yes, broccoli, green beans, or zucchini are great alternatives.

1. How do I keep the chicken crispy?

• Avoid stacking the cutlets too closely after cooking to maintain crispiness.

1. What should I do with leftovers?

• Use them in salads, sandwiches, or wraps for a quick meal.

Conclusion

This Chicken Costoletta Cheesecake Factory Copycat recipe is more than just a meal; it’s a celebration of flavors and family. With its crispy chicken, creamy mashed potatoes, and vibrant asparagus, it’s bound to impress both family and friends. Whether for a special occasion or a simple weeknight dinner, this dish delivers comfort and satisfaction in every bite. Enjoy the process, relish the flavors, and make lasting memories around your dinner table!

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