Chicken Costoletta (The Cheesecake Factory Copycat) Recipe
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.
- 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
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
- Prepare the Chicken: Use a meat mallet to gently flatten each chicken tenderloin to an even thickness, ensuring even cooking.
- 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.
- Coat the Chicken: Dredge each tenderloin first in flour, then dip in the eggs, and finally coat thoroughly with the breadcrumb mixture.
- 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.
- 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.
- 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.
- 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.
- Finish the Sauce: Stir in butter to add richness and a silky texture.
- 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
