Description
Recreate the beloved Chicken Costoletta from Cheesecake Factory at home with this easy-to-follow recipe. Tender chicken cutlets are breaded, fried to golden perfection, and served with creamy mashed potatoes, fresh asparagus, and a tangy lemon sauce.
Ingredients
Scale
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)
- 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:
- Slice each chicken breast in half lengthwise to create 2 cutlets. Pound the cutlets to an even ¼ inch thickness.
- Preheat oven to 200°F (or use the ‘keep warm’ setting). Line a sheet pan with a wire rack (optional) and place it in the oven.
- Set up three shallow bowls: In the first, mix flour, salt, and pepper. In the second bowl, whisk the eggs. In the third, combine breadcrumbs, lemon zest, and parmesan cheese.
- Coat each chicken cutlet: dip in flour, then eggs, and finally the breadcrumb mixture, pressing breadcrumbs into the chicken.
- Cooking the Chicken:
- Pan Frying Method: Heat oil and butter in a frying pan over medium heat. Add coated chicken cutlets in batches, frying for 4–5 minutes on each side until cooked through (internal temperature 165°F).
- Air Fryer Method: Preheat air fryer to 400°F. Spray each cutlet with cooking spray. Air fry for 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Keep warm in the oven.
- Prepare the Mashed Potatoes:
- Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tablespoon of salt. Bring to a simmer, then reduce heat to medium and cook for about 15 minutes until fork-tender.
- Drain and allow to evaporate excess water. Return potatoes to pot, reduce heat to low, and add garlic and butter. Mash until nearly smooth.
- Stir in sour cream and milk, adjusting for creaminess. Season with salt.
- Prepare the Asparagus:
- Steam asparagus until tender, about 5–10 minutes. Alternatively, bake or air fry while chicken is cooking.
- Prepare the Sauce:
- In a saucepan, melt butter over medium-low heat. Add garlic and sauté for 1-2 minutes.
- Whisk in flour until browned. Gradually add milk, lemon juice, and Dijon mustard. Simmer for 3-4 minutes until thickened.
- Serve:
- Plate a scoop of mashed potatoes, add chicken cutlets and asparagus on the side, and drizzle with lemon sauce.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Adjust seasoning and sauce ingredients according to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Pan-fried or Air-fried
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with sides
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 200mg