Introduction
If you’ve ever been to The Cheesecake Factory, you probably know about their famous Chicken Costoletta—a crispy, golden chicken cutlet served with a rich lemon-butter sauce, creamy mashed potatoes, and fresh asparagus. It’s one of those dishes that makes you wonder, “How can I bring this restaurant magic to my kitchen?”
Well, good news—you can! This copycat Chicken Costoletta recipe is surprisingly simple once you break it down. It’s juicy, crunchy, tangy, and indulgent—basically everything you want in comfort food. The best part? You don’t have to wait for a dinner reservation; you can enjoy it right at home.
Ingredients (Serves 4)
Here’s your full shopping list. Stick with these measurements for the best restaurant-style results.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6–8 oz each, pounded to ½ inch thickness)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk (whole or 2% preferred)
- 1 ½ cups panko breadcrumbs (Japanese-style for extra crunch)
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp unsalted butter (for pan frying)
- 2 tbsp olive oil
For the Lemon Butter Sauce:
- ½ cup unsalted butter (1 stick)
- 2 cloves garlic, minced
- Juice of 2 fresh lemons (about ¼ cup)
- ¼ cup chicken broth (low sodium)
- ¼ cup heavy cream
- 1 tbsp fresh parsley, chopped
- Salt & pepper to taste
Optional Sides (like Cheesecake Factory style):
- 1 lb asparagus, trimmed
- 4 cups mashed potatoes (homemade or store-bought)
Preparation Steps (Step-by-Step)
Let’s keep this “Barney style”—simple and clear.
- Prep the Chicken: Lay chicken breasts between two sheets of plastic wrap. Pound with a meat mallet until about ½ inch thick for even cooking.
- Season: Sprinkle both sides lightly with salt and pepper.
- Set up Breading Station:
- Bowl 1: Flour + garlic powder + onion powder.
- Bowl 2: Eggs + milk (whisked together).
- Bowl 3: Panko + Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast in flour (shake off excess), dip in egg wash, then coat in panko-Parmesan mixture. Press crumbs on firmly so they stick.
- Prep for Sauce & Sides: Mince garlic, juice lemons, chop parsley, and trim asparagus if using.
Cooking Instructions
- Cook the Chicken
- Heat a large skillet over medium heat. Add 2 tbsp olive oil + 2 tbsp butter.
- Place chicken breasts in skillet (don’t crowd—work in batches if needed).
- Cook 4–5 minutes per side, until golden brown and crispy. Internal temp should reach 165°F (75°C).
- Remove and keep warm on a paper towel-lined plate.
- Make the Lemon Butter Sauce
- In the same skillet, melt ½ cup butter over medium-low heat.
- Add garlic and sauté 1 minute until fragrant.
- Stir in lemon juice and chicken broth; let it reduce for 2 minutes.
- Add heavy cream, whisking until smooth.
- Season with salt & pepper, then stir in parsley.
- Prepare the Sides (optional)
- Steam or sauté asparagus until tender-crisp (about 4–5 minutes).
- Keep mashed potatoes warm and ready to serve.
Serving Suggestions
- Place a scoop of mashed potatoes on each plate.
- Lay a crispy chicken cutlet on top.
- Spoon lemon butter sauce generously over the chicken.
- Add asparagus on the side.
- Garnish with extra parsley and a lemon wedge for that restaurant-style touch.
Additional Tips & Variations
- Extra Crispy Hack: Double-dip the chicken (egg + breadcrumbs twice) for more crunch.
- Lighter Option: Bake the chicken at 400°F (200°C) for 20–25 minutes instead of pan-frying.
- Gluten-Free Swap: Use gluten-free breadcrumbs and flour.
- Flavor Boost: Add lemon zest to the breadcrumb mixture for a fresher bite.
- Spicy Twist: Mix a pinch of cayenne pepper into the flour for a little kick.
Nutrition (Per Serving with Sides)
- Calories: ~720 kcal
- Protein: 42 g
- Carbs: 42 g
- Fat: 39 g
- Saturated Fat: 19 g
- Cholesterol: 180 mg
- Sodium: 850 mg
- Fiber: 4 g
- Sugars: 3 g
(Nutrition will vary slightly based on portion sizes and sides used.)
FAQ
Q: Can I make this ahead of time?
Yes! You can bread the chicken earlier in the day and refrigerate it. Fry just before serving for best results.
Q: Can I freeze Chicken Costoletta?
Absolutely. Cooked cutlets can be frozen up to 2 months. Reheat in the oven at 375°F until crispy.
Q: What can I substitute for heavy cream in the sauce?
You can use half-and-half or even Greek yogurt for a lighter version.
Q: Do I need to use panko breadcrumbs?
Yes, if you want that signature crunch. Regular breadcrumbs will work, but won’t be as crispy.
Q: Is there a healthier version?
Yes—bake instead of frying and serve with roasted veggies instead of mashed potatoes.
Wrap-Up
Copycat Chicken Costoletta is one of those dishes that instantly elevates a regular dinner into something special. Crispy, lemony, buttery, and satisfying—it’s no wonder Cheesecake Factory made it a fan favorite.
Fun fact: “Costoletta” means chop or cutlet in Italian, and while the Cheesecake Factory puts their own spin on it, the dish pays homage to classic Italian flavors.
Next time you’re craving a restaurant-style comfort meal, skip the wait for a table—this homemade version will impress your family (and your taste buds) every single time.
