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Chicken Costoletta (Best Cheesecake Factory Copycat Recipe)

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This Chicken Costoletta recipe is a spot-on copycat of the Cheesecake Factory’s famous dish. It features  crispy, golden breaded chicken served with a rich, tangy lemon cream sauce on top. I pair it with creamy mashed potatoes and asparagus for a restaurant-style chicken dinner that's easy to make at home and works perfect for a special meal!

A white ceramic plate with homemade Cheesecake factory chicken costoletta with a lemon cream sauce. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley.

Why I Love This Recipe

My wife and I LOVE the Cheesecake Factory. We go at least once a month, and I usually get the Cheesecake Factory four cheese pasta. The last time we went, I decided to change it up and tried the chicken costoletta. Let's just say I was hooked after the first bite. I seriously never ate a meal so fast, it was too good!

Since I recreated the pasta dish I love at home, I decided to make the chicken costoletta Cheesecake Factory serves. I think my copycat recipe is spot-on, and it might be even better. My secret is in the light, crunchy breading with Parmesan and lemon zest, paired with the buttery lemon cream sauce that makes every bite irresistible. If you love crispy lemon chicken, this Cheesecake Factory-style recipe is a must-try!

A white ceramic plate with homemade Cheesecake factory chicken costoletta with a lemon cream sauce. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley. The plate is on a white counter with a ramekin of garnishes and an additional plate of chicken.

Ingredients

For the Chicken:

  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup Italian panko breadcrumbs
  • Zest of 1 lemon
  • ¼ cup grated Parmesan cheese
  • 4 thinly cut chicken breasts
  • Oil for frying

For the Lemon Cream Sauce:

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • ½ cup heavy cream
  • ¾ cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon pepper

Ideas to Serve With:

  • Asparagus
  • Mashed Potatoes

An overhead shot of several bowls in various sizes containing ingredients to make Cheesecake factory chicken costoletta including chicken breasts, egg, flour, breadcrumbs, cream, dijon mustard, chicken stock, garlic, and seasonings.

How to Make Cheesecake Factory Chicken Costoletta

Step 1: Bread the Chicken

Set up three bowls: one with flour, garlic powder, onion powder, salt, and pepper; another with whisked eggs and water; and a third with panko breadcrumbs, lemon zest, and Parmesan cheese.

An uncooked chicken breast in a bowl of whisked egg. The bowl is on a white counter with a bowl of a flour mixture and a bowl of a breadcrumb mixture.

Dredge each chicken breast in the flour, dip in the egg mixture, then coat in the breadcrumb mixture.

A shallow bowl with a chicken breast dredged in a breadcrumb mixture. The bowl is on a white counter with a bowl of whisked eggs.

Step 2: Make the Lemon Cream Sauce

In a saucepan, melt butter over medium heat. Stir in flour and minced garlic, cooking for 1 minute. Gradually whisk in heavy cream, chicken stock, lemon juice, Dijon mustard, and pepper. Simmer for 2 minutes until thickened, then cover to keep warm.

A skillet with lemon cream sauce. The skillet is on a white counter with a white napkin.

Step 3: Fry the Chicken

Heat about ½ inch of oil in a skillet to 350°F. Fry the breaded chicken breasts in batches for 3-4 minutes per side, until golden brown and cooked through (165°F internal temp).

A skillet with breaded chicken frying in oil. The skillet is on a white counter with a white napkin.

Drain on a paper towel, then transfer to a wire rack.

Several pieces of fried breaded chicken on a plate lined with paper towels. The plate is on a white counter with a white napkin.

Step 4: Prepare the Sides

While the chicken is frying, steam asparagus and prepare mashed potatoes for serving.

Step 5: Assemble and Serve

Place the crispy chicken cutlets on a plate, drizzle with lemon cream sauce, and serve with mashed potatoes and asparagus. Enjoy immediately!

A white ceramic plate with homemade Cheesecake factory chicken costoletta. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley. The plate is on a white counter with a ramekin of garnishes and an additional plate of chicken.

My Expert Tips

  • Use Thin Chicken Breasts: They cook evenly and stay juicy inside.
  • Don’t Skip the Lemon Zest: It adds a bright, fresh flavor to the breading.
  • Fry in Small Batches: Overcrowding the pan lowers the oil temperature.
  • Make It Lighter: Bake at 400°F for 18-20 minutes instead of frying.
  • Extra Crispy Tip: Double-coat the chicken by dipping it back into the egg and breadcrumbs before frying.

A white ceramic plate with homemade Cheesecake factory chicken costoletta with a lemon cream sauce. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley. The plate is on a white counter with a ramekin of garnishes and an additional plate of chicken.

FAQ's About This Homemade Chicken Costoletta Recipe

What is Chicken Costoletta at Cheesecake Factory?

It’s a crispy, breaded chicken dish served with a creamy lemon sauce, mashed potatoes, and asparagus.

Can I make this ahead of time?

Yes! Prep and bread the chicken, then refrigerate for up to 12 hours before frying.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to keep it crispy.

What’s the best oil for frying?

Use a high smoke point oil like canola, vegetable, or peanut oil for the crispiest results.

A close up of a fork with a bite of homemade Cheesecake factory chicken costoletta. There is a plate of chicken costoletta with mashed potatoes and asparagus blurred in the background.

My Final Thoughts

This homemade chicken costoletta recipe is a must-try if you love crispy breaded chicken or the Cheesecake Factory! It’s crispy, creamy, tangy, and full of flavor. I'm confident in saying that it's better than the restaurants. Serve it with mashed potatoes and asparagus for the ultimate comfort food meal! If you try this recipe, leave a comment and let me know what you think.

A white ceramic plate with homemade Cheesecake factory chicken costoletta with a lemon cream sauce. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley. The plate is on a white counter with a ramekin of garnishes and an additional plate of chicken.

More Copycat Recipes to Try Next

Yield: 4 servings

Chicken Costoletta (Best Cheesecake Factory Copycat Recipe)

A white ceramic plate with homemade Cheesecake factory chicken costoletta with a lemon cream sauce. The chicken is served with asparagus and mashed potatoes garnished with fresh parsley.

This Chicken Costoletta recipe is a spot-on copycat of the Cheesecake Factory’s famous dish. It features  crispy, golden breaded chicken served with a rich, tangy lemon cream sauce on top. I pair it with creamy mashed potatoes and asparagus for a restaurant-style chicken dinner that's easy to make at home and works perfect for a special meal!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • ⅓ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 2 tablespoon water
  • 1 cup Italian panko breadcrumbs
  • zest of 1 lemon
  • ¼ cup grated parmesan cheese
  • 4 thinly cut chicken breasts
  • oil, for frying
  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour
  • 1 clove garlic, minced
  • ½ cup heavy cream
  • ¾ cup chicken stock
  • 2 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon dijon mustard
  • ¼ teaspoon pepper

Instructions

    1. In a shallow bowl, mix ⅓ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.

    2. In another shallow bowl, whisk 2 large eggs with water. Set aside.

    3. In a third shallow bowl, combine 1 cup Italian panko breadcrumbs, the zest of 1 lemon, and ¼ cup grated parmesan cheese. Set aside.

    4. For each thin-cut chicken breast, first coat it in the flour mixture (shake off excess), then dip it into the egg mixture, and finally press it into the breadcrumb mixture until well coated. Repeat with the remaining chicken breasts.

    5. In a medium sauce pot, melt 2 tablespoons of salted butter over medium heat. Whisk in 2 tablespoons all-purpose flour until smooth, then add 1 minced garlic clove and cook for 1 minute.

    6. Slowly pour in ½ cup heavy cream while whisking constantly, then add ¾ cup chicken stock, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, and ¼ teaspoon pepper. Whisk until smooth, bring to a simmer, and cook for 2 minutes until thickened. Cover and keep warm.

    7. In a large skillet over medium heat, heat about ½ inch of oil to 350°F. Fry the breaded chicken in batches until golden brown and the internal temperature reaches 165°F. Transfer cooked pieces to a paper-towel-lined plate, then to a wire rack over a sheet tray.

    8. Serve the chicken immediately with the warm cream sauce, mashed potatoes, and asparagus.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 632Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 251mgSodium: 920mgCarbohydrates: 37gFiber: 3gSugar: 4gProtein: 50g
© Brendan Cunningham
Cuisine: American / Category: Breaded Chicken Recipes
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