Chicken Costoletta (Cheesecake Factory)

Crispy chicken cutlets with a creamy lemon sauce, mashed potatoes, and asparagus just like you order at the Cheesecake Factory. This is a family-size recipe that can be cut in half.

Ingredients

Chicken Cutlets

• 4 chicken breasts, boneless skinless, or 8 chicken cutlets

• 1/2 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp pepper

• 2 eggs

• 1 cup Italian seasoned breadcrumbs, panko, or plain breadcrumbs

• Zest from 1 lemon

• 1/2 cup parmesan cheese, grated

• 4 tbsp extra virgin olive oil

• 2 tbsp butter

Sauce

• 1 tbsp butter

• 1 tbsp flour, all-purpose

• 2 cloves garlic, minced

• 3/4 cup milk

• 2 tbsp lemon juice

• 2 tbsp Dijon mustard

Mashed Potatoes

• 2 1/2 lb red skin potatoes, cubed (I prefer mine peeled and then cubed)

• 4 tbsp butter

• 1/2 cup milk

• 1/2 cup sour cream

• 1 garlic clove, finely minced or grated, optional

• Pinch of salt and pepper, to taste

Asparagus

• 1 bunch asparagus, trimmed

Preparation

Mashed Potatoes

1. Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork-tender.

2. Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.

3. Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.

Asparagus

1. Add the asparagus to a steamer pot and steam until tender, about 5 to 10 minutes depending on thickness. Alternatively, you can oven-bake the asparagus while the chicken is cooking.

Chicken

1. Carefully slice each chicken breast in half lengthwise to create 2 cutlets and pound the cutlets to an even thickness.

2. Preheat oven to 200°F.

3. Using 3 shallow dishes. In the first, stir together the flour, salt and pepper. In the second, add the eggs and whisk. In the third, stir together the breadcrumbs, lemon zest, and parmesan cheese.

4. Coat each chicken cutlet by dipping in the flour, the eggs, and then seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.

5. Add the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through.

6. Place the cooked chicken cutlets in the sheet pan and keep warm in the oven while cooking the remaining chicken.

Sauce

1. In a small saucepan over medium-low heat add the butter. Once melted add the garlic and saute for 1-2 minutes until fragrant.

2. Add in the flour and whisk until the flour has browned.

3. Whisk in the milk, lemon juice, and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes until the sauce has thickened, stirring continuously.

Serve the mashed potatoes, chicken cutlets, and asparagus on a plate. Drizzle the lemon sauce on top and enjoy!

Keywords: Poultry Main