Walking into the Cheesecake Factory, you’re hit with the smell of crispy chicken and tangy lemon. The Chicken Costoletta is a favourite, blending Italian flavours with cosy textures. Its golden crust, soft chicken, and zesty lemon sauce make it a hit on the menu.
Key Takeaways
- Chicken Costoletta is a popular dish from The Cheesecake Factory, featuring crispy chicken cutlets with a creamy lemon sauce.
- This 30-minute meal combines tender chicken with a crunchy coating and tangy sauce, making it a perfect weeknight dinner or special occasion dish.
- The recipe includes breaded chicken cutlets, a lemon cream sauce, red-skin mashed potatoes, and roasted asparagus as side dishes.
- The dish is a perfect fusion of Italian-inspired flavours and comforting textures.
- The crispy golden-brown crust and creamy lemon sauce make this dish a Cheesecake Factory favourite.
What Makes Chicken Costoletta a Cheesecake Factory Favorite
The Cheesecake Factory is famous for its huge menu with many tasty dishes. The Chicken Costoletta is a top pick, loved by many. It’s an Italian-inspired chicken dish that wins over diners everywhere.
Origin of the Signature Dish
Chicken Costoletta is a favourite on The Cheesecake Factory’s menu. It combines crispy chicken, creamy mashed potatoes, tender asparagus, and tangy lemon sauce. This mix creates a wonderful dining experience.
Why Customers Love This Italian-Inspired Creation
The Chicken Costoletta is loved for its great taste and texture. The crispy chicken and creamy mashed potatoes are a perfect match. The lemon sauce adds a zesty touch, while the asparagus brings freshness.
This dish’s Italian flair and the Cheesecake Factory’s care make it a hit. It’s a standout among the restaurant’s many options.
Essential Ingredients for Authentic Chicken Costoletta
Making the perfect Chicken Costoletta, a favorite from The Cheesecake Factory, needs top-notch ingredients. At its core are tender chicken cutlets. These are key for the dish’s crispy outside and rich taste.
Mix Italian-seasoned breadcrumbs with parmesan cheese to get the signature breadcrumb coating. This adds a nice nutty and salty flavour. Don’t forget lemon zest, which adds a bright, citrusy touch.
The recipe also calls for eggs, flour, butter, olive oil, and milk. These ingredients help bind and fry the chicken to perfection.
The lemon cream sauce is just as important. It’s made with garlic, Dijon mustard, heavy cream, lemon juice, and chicken stock. A bit of butter at the end brings it all together.
With these ingredients, you can make Chicken Costoletta at home. It’s a delicious dish that brings the taste of Italy right to your table.
| Ingredient | Quantity |
|---|---|
| Chicken Breasts | 4 |
| Lemon Zest | Zest of 2 lemons |
| Italian Seasoned Breadcrumbs | 1 cup |
| Grated Parmesan Cheese | 3 tablespoons |
| Eggs, whisked | 2 |
| Flour | 3 tablespoons |
| Salt | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Olive Oil | 2 tablespoons |
| Butter | 1 tablespoon |
For the Lemon Cream Sauce:
- Garlic, minced or pressed: 2 cloves
- Vegetable Oil: 1 tablespoon
- Heavy Whipping Cream: 2 cups
- Dijon Mustard: 1 tablespoon
- Fresh Lemon Juice: 1/3 cup
- Chicken Stock: 1/8 cup
- Butter: 1 tablespoon
The Perfect Breading Technique for Golden Crust
Use the double breading technique to get a golden-brown crust on your breaded chicken cutlet. This method gives you a crispy outside that matches the juicy chicken inside.
Double Breading Method
Season your chicken breasts with salt, pepper, and garlic powder. Next, prepare your breading station. You’ll need three bowls: one for seasoned flour, another for beaten eggs, and the last for breadcrumbs mixed with Parmesan cheese and lemon zest.
- Dredge the chicken in the seasoned flour, ensuring it’s evenly coated.
- Dip the floured chicken in the egg wash, letting any extra drip off.
- Coat the chicken in the breadcrumb mixture, pressing the crumbs onto the surface for a crisp crust.
- Repeat the egg wash and breadcrumb steps for a second layer, creating a double-breaded masterpiece.
Seasoning Secrets
The secret to a great breaded chicken cutlet is in the seasoning. Use more than just salt and pepper. Add garlic powder for depth and lemon zest for a zesty twist.
Proper Coating Steps
For a perfect double-breading technique, coat the chicken evenly. Press the breadcrumbs firmly onto the chicken, covering all areas for maximum crispiness. This will make your breaded chicken cutlet taste like it’s from a restaurant.
Crispy Chicken Costoletta: Mastering the Cooking Process
Follow these steps to get the perfect crispy texture and golden-brown colour of the pan-fried chicken escalope. This will help you make a delicious Crispy Chicken Costoletta.
- Preheat your oven to 200°F. This keeps the chicken warm and crisp while you cook more.
- Heat a large skillet over medium heat. Mix oil and butter for flavour and to keep the temperature high.
- Cook the breaded chicken escalopes in batches on each side for 4-5 minutes. They should be golden brown and cooked through.
- For a healthier option, use an air fryer at 400°F. Cook for 4-5 minutes per side, flipping halfway.
- Transfer each batch to the oven to stay warm and crisp while cooking the rest.
By following these steps, you’ll get a perfect pan-fried chicken escalope. Your Crispy Chicken Costoletta will be restaurant-quality and full of flavour.
| Nutrition Facts (per serving) | Amount |
|---|---|
| Calories | 938 |
| Sugar | 7g |
| Sodium | 2779mg |
| Fat | 63g |
| Saturated Fat | 35g |
| Unsaturated Fat | 23g |
| Trans Fat | 2g |
| Carbohydrates | 51g |
| Fiber | 4g |
| Protein | 42g |
| Cholesterol | 317mg |
The Crispy Chicken Costoletta recipe is quick, taking 40 to 45 minutes to prepare. It uses simple ingredients like chicken breasts, eggs, flour, breadcrumbs, and lemon zest.
This dish is served with homemade garlic parmesan sauce. It adds flavour and sophistication. Crispy Chicken Costoletta is a favourite in Italy and can be cooked in an oven or on a grill.
Pound the chicken breasts to 1/4 inch thickness. Coat them with flour, eggs, and breadcrumbs for a crispy layer. The lemon sauce has garlic, canola oil, heavy whipping cream, Dijon mustard, lemon juice, and chicken stock.
This recipe is easy to follow, making it great for beginners or those looking for a simple yet tasty meal.
Creating the Signature Lemon Cream Sauce
The secret to the Cheesecake Factory’s Chicken Costoletta is its lemon cream sauce. This sauce perfectly balances the chicken’s crisp breading with tangy and creamy flavours.
Balancing Flavors
The sauce starts with a roux made from butter and flour. This creamy base improves with minced garlic, fresh lemon juice, and Dijon mustard. Finding the right mix of lemon zest and creamy texture is key.
Achieving the Perfect Consistency
- Whisk the roux as you add milk or heavy cream for a richer taste.
- Simmer the sauce for 3-4 minutes, stirring often, until it’s smooth and coats well.
- The sauce should coat the back of a spoon, making it perfect for the chicken.
The lemon cream sauce makes the Cheesecake Factory’s Chicken Costoletta unforgettable. Now, you can make this Cheesecake Factory sauce at home. Enjoy the taste of their famous dish in your kitchen.
Side Dish Pairings: Mashed Potatoes and Asparagus
Make your Chicken Costoletta meal even better with creamy red-skin mashed potatoes and roasted asparagus. These classic sides match the crispy, tangy flavours of the main dish. They make for a complete and tasty Italian-inspired meal.
Creamy Red Skin Mashed Potatoes
Use red-skinned potatoes for their creamy texture and flavour. Boil them until soft, then mash with butter, milk, sour cream, and garlic. Add salt and pepper to taste. This side dish balances the Chicken Costoletta’s richness perfectly.
Roasted Asparagus
Roast fresh asparagus spears to go with the Chicken Costoletta. Trim the ends, then toss with olive oil, salt, and pepper. Roast at 425°F for 12-15 minutes until tender and caramelized. This adds a bright, flavorful contrast to the creamy potatoes and crispy chicken.
The red-skin mashed potatoes and roasted asparagus make a wonderful plate. They highlight the best of Italian-American comfort food. The creamy potatoes and tender asparagus complement the Chicken Costoletta beautifully.
Two Cooking Methods: Pan-Frying vs Air Fryer
Preparing Chicken Costoletta can be done in two ways: pan-frying or using an air fryer. Both methods make the chicken crispy and golden. But, the air fryer is a healthier choice.
Traditional Pan-Frying Technique
Heat olive oil and butter in a skillet to make classic pan-fried chicken. When the oil shimmers, add the breaded chicken. Cook for 4-5 minutes on each side until it’s crispy and cooked.
This method gives you a crispy crust and juicy meat. It brings out the true Italian taste of the dish.
Healthier Air Fryer Alternative
For a less oily option, try the air fryer. Preheat it to 400°F. Spray the chicken with cooking spray and air fry for 4-5 minutes on each side.
The air fryer’s hot air makes the chicken crispy outside and tender inside. It’s a healthier way to enjoy this dish.
Getting the Chicken Costoletta’s perfect texture depends on the breading. Follow the steps in the previous sections for a crispy crust every time.
Professional Tips for Restaurant-Quality Results
Want to make your chicken costoletta taste like it’s from a restaurant? Start by pounding your chicken cutlets to the same thickness. This ensures they cook evenly and prevents them from burning too quickly.
When making the lemon cream sauce, let the flour turn slightly brown. This step adds a rich flavour and a smooth texture. Don’t forget to use fresh lemon juice and zest for the best taste.
- Pound chicken cutlets to even thickness for uniform cooking.
- Allow the flour to brown when making the sauce roux for the best flavour.
- Use fresh lemon juice and zest for the most vibrant sauce.
- Double-bread the chicken for extra crispy results.
- Rest the chicken on a wire rack after cooking to maintain crispiness.
- Serve the chicken immediately after adding the sauce to prevent soggy breading.
For the crispiest chicken costoletta, try double-breading. First, coat in flour, then egg, and finally, panko breadcrumbs. After frying, let the chicken rest on a wire rack to keep it crispy.
Finally, serve the chicken costoletta right after adding the lemon cream sauce. This keeps the breading crispy and your dish looking and tasting great.
“The key to perfect chicken costoletta is in the details – from the even thickness of the cutlets to the fresh, vibrant sauce. With these professional tips, you’ll be serving up restaurant-quality comfort food at home.”
Make-Ahead and Storage Guidelines
Preparing the Crispy Chicken Costoletta ahead of time is super convenient. Just bake the chicken cutlets and refrigerate them for up to 24 hours. This lets the breading set, making it crispy when fried. Also, the lemon cream sauce can be made early and warmed up when it’s time to eat.
For leftovers, keep the chicken and sauce separate. Store them in airtight containers in the fridge for up to 3 days. To reheat the chicken, use the oven or air fryer to keep it crispy. The sauce can be warmed on the stovetop, adding milk if it’s too thick.
These tips make enjoying the Crispy Chicken Costoletta easy anytime. Whether it’s a weeknight dinner or a party, these guidelines make serving this Italian dish a breeze.
Crispy Chicken Costoletta: Perfect Italian Comfort Food
Ingredients
Chicken: 4 chicken breasts, pounded
Breading: 1 cup Italian seasoned breadcrumbs, 3 tbsp Parmesan, 2 eggs, 3 tbsp flour, zest of 2 lemons
Lemon Cream Sauce: 2 garlic cloves, 1 tbsp vegetable oil, 2 cups heavy cream, 1 tbsp Dijon mustard, 1/3 cup lemon juice, 1/8 cup chicken stock, 1 tbsp butter
Sides: Red skin potatoes, asparagus
Instructions
Prep Chicken: Season chicken, coat with flour, dip in egg, and coat with breadcrumb mixture. Double bread for extra crispiness.
Pan-Fry/Air Fry: Pan-fry in oil and butter for 4-5 mins per side or air fry at 400°F for 4-5 mins per side.
Make Sauce: Sauté garlic, add cream, mustard, lemon juice, chicken stock, and butter. Simmer until thick.
Sides: Boil and mash red skin potatoes. Roast asparagus with olive oil, salt, and pepper at 425°F for 12-15 mins.
Serve: Plate chicken with sauce, mashed potatoes, and asparagus.
Notes
- Variations: Substitute asparagus with green beans.
- Meal Prep: Bread chicken ahead; store in the fridge for up to 24 hours.
- Storage: Keep leftovers in airtight containers for up to 3 days.
Nutrition
FAQ
What is Crispy Chicken Costoletta?
Crispy Chicken Costoletta is a dish from The Cheesecake Factory. It has crispy chicken cutlets, mashed potatoes, asparagus, and a creamy lemon sauce. This meal is quick to make and perfect for any day.
What are the key ingredients for Chicken Costoletta?
Chicken Costoletta needs chicken cutlets, Italian seasoned breadcrumbs, and parmesan cheese. You also need lemon zest, eggs, flour, butter, and olive oil. For sides, red-skin potatoes, sour cream, and asparagus are used.
What is the secret to the perfect breading technique?
The secret is a double-breeding method. First, season the chicken. Then, prepare three bowls: flour, eggs, and breadcrumbs mixed with parmesan and lemon zest. Dip the chicken in each, repeating for extra crispiness.
What are the two cooking methods for Chicken Costoletta?
You can cook Chicken Costoletta by pan-frying or air frying. For pan-frying, use oil and butter in a skillet. Cook for 4-5 minutes per side. For air frying, preheat to 400°F, spray with cooking spray, and cook for 4-5 minutes per side.
How can I achieve restaurant-quality results?
For top results, pound chicken cutlets to an even thickness. Let flour brown for the best sauce. Use fresh lemon juice and zest for flavour. Double-bread for extra crispiness. Rest the chicken on a wire rack after cooking. Serve immediately to keep the breading crispy.
Can I make Chicken Costoletta ahead of time?
Yes, you can make Chicken Costoletta ahead of time. Bread the chicken and store it in the fridge for up to 24 hours. The lemon cream sauce can be made ahead and reheated gently. Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep it crispy.
Source Links
- https://www.carriesexperimentalkitchen.com/chicken-costoletta-cheesecake-factory-copycat/ – Chicken Costoletta (The Cheesecake Factory Copycat)