Chicken Costoletta (The Cheesecake Factory Copycat) Recipe

Introduction

Chicken Costoletta is a crispy, lemony breaded chicken dish inspired by The Cheesecake Factory. This recipe features tender chicken coated in a flavorful crust and topped with a rich, creamy lemon sauce that brightens every bite.

Ingredients

• 8 (2-ounce) chicken tenderloins
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• 1/4 cup grated pecorino romano cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil (for sauce)
• 1 tablespoon all-purpose flour (for sauce)
• 1 tablespoon minced garlic
• 1/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter (for sauce)

Instructions

1. Step 1: Using a meat mallet, flatten the chicken tenderloins so they are even in thickness for consistent cooking.
2. Step 2: Prepare three bowls: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, lemon zest, and pecorino romano cheese.
3. Step 3: Coat each chicken tenderloin by dredging first in flour, then egg, and finally the breadcrumb mixture, ensuring an even breading.
4. Step 4: Heat 1/4 cup olive oil and 2 tablespoons butter in a large nonstick skillet over medium heat. When hot, cook the chicken for 3-5 minutes per side until golden brown and cooked through. Work in batches if needed.
5. Step 5: Remove the cooked chicken and drain on paper towels to remove excess oil. Set aside and keep warm.
6. Step 6: For the sauce, melt 1 tablespoon olive oil in a medium saucepan over low to medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
7. Step 7: Whisk in 1 tablespoon flour and cook briefly to form a roux.
8. Step 8: Gradually whisk in milk, heavy cream, chicken broth, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring until the sauce thickens, about 3-5 minutes.
9. Step 9: Remove from heat, stir in 1 tablespoon butter until melted and smooth.
10. Step 10: Pour the warm sauce over the chicken and serve immediately.

Tips & Variations

• For extra crispiness, chill the breaded chicken for 15 minutes before frying.
• Substitute pecorino romano with Parmesan if desired for a milder flavor.
• Add fresh herbs like parsley or basil to the breadcrumb mixture for additional freshness.
• Serve with a side of roasted vegetables or a simple green salad to balance the richness.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet to maintain crispiness and warm the sauce over low heat, adding a splash of milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, you can use thinly sliced chicken breasts. Flatten them evenly and adjust cooking time to ensure they cook through without drying out.

What can I use if I don’t have pecorino romano cheese?

Parmesan cheese is a great substitute and will provide a similar salty, nutty flavor to the breadcrumb coating.

Chicken Costoletta (The Cheesecake Factory Copycat) Recipe

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★★★★★

4.9 from 140 reviews

Chicken Costoletta is a crispy, golden breaded chicken tenderloin dish inspired by The Cheesecake Factory. The chicken is tenderized, coated in a zesty lemon-pesto breadcrumb mixture, pan-fried to perfection, and topped with a rich, creamy lemon garlic sauce. This recipe offers a flavorful Italian-American classic perfect for an indulgent yet approachable dinner.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Chicken

• 8 (2-ounce) chicken tenderloins
• 1/2 cup all purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• 1/4 cup grated pecorino romano cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter

For the Sauce

• 1 tablespoon extra virgin olive oil
• 1 tablespoon all purpose flour
• 1 tablespoon minced garlic
• 1/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter

Instructions

1. Prepare the Chicken: Use a meat mallet to gently flatten each chicken tenderloin to an even thickness, ensuring even cooking.
2. Set up Breading Stations: Arrange three bowls – one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated pecorino romano cheese.
3. Coat the Chicken: Dredge each tenderloin first in flour, then dip in the eggs, and finally coat thoroughly with the breadcrumb mixture.
4. Cook the Chicken: Heat a large nonstick sauté pan over medium heat and add olive oil and butter. Once hot, fry the coated chicken in batches for 3-5 minutes per side until golden brown and cooked through.
5. Drain and Set Aside: Remove the cooked chicken and place on paper towels to absorb excess oil, setting them aside while you prepare the sauce.
6. Make the Sauce: In a medium saucepan over low to medium heat, melt olive oil and sauté minced garlic for 1-2 minutes until fragrant.
7. Thicken the Sauce: Whisk in flour to create a roux, then gradually add milk, heavy cream, chicken broth, and lemon juice while whisking continuously. Bring to a boil over medium-high heat and cook until the sauce thickens, about 3-5 minutes.
8. Finish the Sauce: Stir in butter to add richness and a silky texture.
9. Serve: Pour the creamy lemon garlic sauce over the fried chicken costoletta and enjoy.

Notes

• Use a meat mallet to ensure even thickness for uniform cooking.
• Do not overcrowd the pan when frying chicken; cook in batches if necessary for crispiness.
• Drain cooked chicken on paper towels to avoid sogginess from excess oil.
• The lemon zest and pecorino in the breadcrumb mix add authentic Italian flavor.
• The creamy sauce can be adjusted in thickness by varying the cooking time or adding a little more broth or cream.
• Leftover chicken can be reheated gently in the oven to maintain crispiness.

Keywords: Chicken Costoletta, Cheesecake Factory Copycat, Breaded Chicken, Lemon Garlic Sauce, Pan-Fried Chicken, Italian-American Recipe