Crispy Chicken Costoletta Food

COPYCAT CHEESECAKE FACTORY CRISPY CHICKEN COSTOLETTA

Copycat Cheesecake Factory Crispy Chicken Costoletta image

Cheesecake Factory's Chicken Costoletta is a delicious and light dinner that you'll love! Chicken Breast Lightly Breaded and Sautéed to a Crisp Golden Brown. Served with Lemon Sauce, Mashed Potatoes and Fresh Asparagus.

Provided by FoodHussy

Categories Entree

Time 20m

Number Of Ingredients 13

Ingredients

3/4 lb boneless skinless chicken tenderloins
1/2 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/2 cup bread crumbs
1/4 cup canola oil
1 lemon (zested)
5 tbsp butter
1 tsp minced garlic
1/2 cup heavy cream
2 tbsp lemon juice (from lemon above)
2 tbsp dijon mustard

Steps:

Lay chicken tenderloins on cutting board and lay a sheet of parchment on top of chicken
Pound chicken breasts to even 1/2" thickness - pound lightly
Mix flour, salt and pepper in bowl
Dredge in flour mix - then egg - then crumbs
Heat oil in hot skillet, add breaded chicken to skillet and saute for 3 minutes per side until golden brown. Watch closely and remove when golden. Set aside on plate.
While chicken is sautéing, Over medium heat in a saucepan heat butter. Add minced garlic and sauté 1-2 minutes.
Whisk in Dijon mustard and lemon juice.
Add heavy cream and boil until reduced by one-third.
Remove from heat.
Place lemon sauce on plate and top with breaded chicken. Sprinkle fresh lemon zest over top of chicken.
Serve with mashed potatoes and asparagus just like Cheesecake Factory! The extra lemon sauce makes a great gravy of sorts for the asparagus and potatoes.

Nutrition Facts : ServingSize 0.5 chicken, Calories 871 kcal, Carbohydrate 41 g, Protein 44.1 g, Fat 59.2 g, SaturatedFat 27.3 g, Cholesterol 306 mg, Sodium 1953 mg, Fiber 3.4 g, Sugar 2.8 g

CRISPY CHICKEN COSTOLETTA RECIPE - (3.9/5)

Crispy Chicken Costoletta Recipe - (3.9/5) image

Provided by Hortond

Number Of Ingredients 21

Ingredients

CHICKEN:
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
2 lemons, zest of
1 1/2 cups plain breadcrumbs
2 tablespoons parmesan cheese, freshly grated (optional)
2 eggs, whisked
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
LEMON SAUCE:
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus
1 teaspoon fresh lemon juice
1/8 cup chicken stock
Kosher salt
Fresh ground pepper
1 tablespoon unsalted butter

Steps:

CHICKEN: Preheat oven to 200°F. Zest two lemons. Bake zest for about 5 minutes until dry. On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250°F. LEMON SAUCE: Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.

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