Crispy Chicken Costoletta

MeliBug's Note:

I had this chicken at Cheesecake Factory and LOVED it! I looked for the recipe online and this is the closest I could find.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 4.0 chicken

The 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 freshly grated parmesan cheese (optional)
• 2 eggs, whisked with
• 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

Directions:

1. For the chicken:.
2. Preheat oven to 200°F.
3. Zest two lemons. Bake zest for about 5 minutes until dry.
4. 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.
5. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
6. Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
7. 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.
8. Keep chicken warm in oven at 250°F.
9. For the lemon sauce:.
10. Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
11. Add whipping cream and boil until reduced by one-third.
12. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
13. Remove from heat and stir in butter until melted.
14. Serve chicken with lemon sauce and mashed garlic potatoes.

Reviews

[ashingee]

This is my absolute favorite dish at Cheesecake Factory! I also have to agree this tastes even better than their version! I took the advice I'd read and added parsley into the sauce! MY OH MY!! Have made it three times in the past month for husband and I! :)

[bowersannie]

I made this recipe for my parents and I'd have to say they were beyond amazed. We all agreed that it tasted better than The Cheesecake Factory version!!! I didnt do anything different to the chicken recipe except used "italian herb" breadcrumbs and fresh grated asiago cheese (instead of Parm.) In the lemon sauce, we used parsely, and a squirt of dijon mustard. I mean JUST a squirt....We served with white white, wild rice, and fresh steamed zucchini squash. Was absolutly to DIE for. VERY easy to make, no complications. I plan on using the left over sauce and breadcrumbs for Talipa tomorrow!

[NicoleLarson]

This is by far one of our favorite recipes! It is soooo yummy. We always get it at the cheesecake factory when we go! We decided we like this sauce better because it tastes a hint more lemony, which just adds to the flavor! We decided to cut down on some of the fat in the recipe-- after we coat the chicken we stick it in the oven and bake on 350 for 1 hour. We cover until the last ten minutes then it has a little time to crisp up!
We love to make with garlic mashed potatoes and steamed asparagus! Mmmm. Thanks for a great recipe MeliBug!!!