Chicken Costoletta (Cheesecake Factory)
August 07, 2020
"This chicken entrée recipe is simple but flavorful. Costoletta is the Italian term for "cutlet". And this dish is just that -- chicken cutlets with a Parmesan Panko coating. And the simple lemon sauce that accompanies the chicken is creamy with hints of garlic and Dijon. The Cheesecake Factory serves this main dish with a side of steamed asparagus and their famous mashed potatoes (featuring horseradish and smoked Gouda cheese). I have also posted the recipe "Horseradish Mashed Potatoes with Gouda (Cheesecake Factory)" to Recipezazz, for anyone who might wish to serve it alongside this chicken dish. There's enough boldness from the zesty mashed potatoes and the creamy lemon sauce that's spooned over the chicken. So I usually prepare the asparagus as simple as possible, such as steaming it for 10 minutes, and therefore I don't bother preparing a heavy sauce to spoon over the asparagus."
- FOR CHICKEN
- FOR LEMON SAUCE
- Serving Size: 1 (457 g)
- Calories 837.5
- Total Fat - 51.6 g
- Saturated Fat - 22.7 g
- Cholesterol - 349.4 mg
- Sodium - 1371.5 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 4.8 g
- Sugars - 6.4 g
- Protein - 63.4 g
- Calcium - 187.2 mg
- Iron - 4.3 mg
- Vitamin C - 64.9 mg
- Thiamin - 0.4 mg
Preheat oven to 200°F.
Zest two lemons. Bake zest for about 5 minutes until dry (but watch the zest carefully as you don't want it to scorch). Set dried zest aside.
You'll need 3 shallow plates for the chicken breading. On the 1st plate combine flour, pepper and salt.
On the 2nd plate, combine eggs and water, whisk until combined.
On the 3rd plate combine the dry lemon zest, Panko (or breadcrumbs) and Parmesan.
Place chicken cutlets in the flour, turning to coat both sides well. Then dip chicken in the egg mixture, turning to coat well. Then dip in the Panko mixture, turning to coat both sides.
Heat olive oil and 1 Tbsp butter in a large skillet over medium heat. Place chicken in skillet, and cook for 5 to 6 minutes or until the bottom is lightly golden. Turn and cook other side for 4 to 5 minutes or until middle is no longer pink and the bottom is lightly golden. (Thicker cutlets are likely to take a little longer to cook thoroughly.) Keep chicken warm in the oven, covered with foil.
For the lemon sauce - Heat canola oil in a fairly large skillet over medium heat. Add garlic and sauté about 3 minutes. Add whipping cream, and boil until reduced by about one-third. Add Dijon, lemon juice, chicken stock, salt and pepper. Simmer about 5 minutes.
Remove sauce from heat. Add butter, and stir until butter is melted.
Serve chicken with lemon sauce spooned on top. Serve with a side of steamed asparagus and mashed potatoes, if desired.
Tips & Variations
No special items needed.