Chicken Costoletta a Cheesecake Factory Copycat ala made from scratch. When they serve this to you in the restaurant the sauce is almost non-existent on the plate. BUT, The sauce is a mandatory flavor ingredient DO NOT scrimp. I use sauce on the mashed potatoes also. From what I can find, the term “costeletta” translates into “cutlet”. This recipe is versatile and can be changed up from the lemon to apricot, peach or even plum easily. Use your imagination. 😀
LEMON CHICKEN COSTOLETTA
4 thin chicken steaks or flattened tenderloin breasts
1/2 cup flour
2 Large Eggs, lightly beaten
1 cup Panko breadcrumbs
1 lemon, zested (save lemon for juicing into sauce)
1/4 cup Pecorino Romano cheese grated
1/4 cup avocado oil
2 tablespoons butter
- Set up three bowls for dredging. In one, place the flour. In the second, add the eggs. In the third, combine the breadcrumbs, lemon zest and cheese.
- Coat each piece of chicken first in the flour, then the eggs letting the excess drip off before dipping into the , and the breadcrumb mixture.
- Heat a large nonstick saute pan over medium heat and add the oil and butter.
- Once butter is melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. DO NOT CROWD PAN. You may need to do this in two batches.
- Remove chicken from the pan and drain on paper towels to absorb any excess oil.
- Set aside.
1 tablespoon avocado oil
1 tablespoon flour
2 cloves garlic, minced
1/4 cup whole milk
3/4 cup heavy cream
1/4 cup chicken stock
Juice of 1 Lemon
1 tablespoon butter
- Melt the oil in a medium saucepan over low-medium heat.
- Add the garlic sauteing 1-2 minutes.
- Whisk in the flour until golden.
- Whisk in the milk, heavy cream, chicken stock and lemon juice.
- Bring to a boil over medium-high heat until the sauce has thickened, about 3-5 minutes.
- Stir in the butter and pour desired amount of sauce over the chicken and mashed potatoes.