Cheesecake Factory Chicken Costoletta Recipe
This dish combines tender chicken with a crisp, golden coating and a tangy, creamy sauce.Flattening the chicken breasts to about ½ inch thickness ensures they cook evenly and stay moist.Pairing the chicken with a homemade sauce made from garlic, lemon juice, and cream gives each bite a burst of flavor.One trick I adore is using a wire rack in the oven to keep the chicken warm without losing its crispy texture.
Ingredients
- 2 Chicken Breasts large and boneless
- 1 cup All-Purpose Flour
- 2 Eggs
- 1 cup Bread Crumbs
- 1/2 cup Parmesan Cheese grated
- 1 Lemon juiced
- 1/4 cup Butter
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Instructions
- Place your chicken breasts on a cutting board.
- Using a sharp knife, slice each breast in half horizontally.
- This will create four evenly-sized cutlets.
- Pound the chicken cutlets to about 1/4 inch thickness.
- Use a meat mallet for this.
- Pat them dry with a paper towel.
- Set up your breading station.
- Put flour, beaten eggs, and a mixture of bread crumbs and Parmesan cheese into three separate bowls.
- Dip each cutlet into the flour, eggs, and then the breadcrumb mixture.
- In a large skillet, combine butter and olive oil over medium heat.
- Cook each chicken cutlet until golden and crispy on both sides
- This should take about 4 minutes per side.
- For the sauce, deglaze the pan with lemon juice after removing the chicken.
- Simmer for a couple of minutes until slightly reduced.
- Drizzle over the chicken before serving.
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