Description
Indulge in a delightful homemade version of the Cheesecake Factory Chicken Costoletta, featuring tender, crispy chicken cutlets coated in a golden Panko breadcrumb mixture and drizzled with a luscious creamy lemon sauce. This dish is perfect for family dinners or impressing guests at gatherings, offering a balance of zesty lemon flavor and rich creaminess that everyone will love. Quick to prepare and packed with protein, it’s an easy weeknight meal that brings restaurant-style dining right to your table.
Ingredients
Scale
- 4 thin chicken breasts
- 1/3 cup all-purpose flour
- 2 large eggs
- 1 cup Italian Panko breadcrumbs
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3/4 cup chicken stock
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare the breading station by mixing flour with garlic powder, onion powder, salt, and pepper in one bowl. In another bowl, whisk eggs. In a third bowl, combine Panko breadcrumbs with lemon zest and Parmesan.
- Bread the chicken by coating each piece in flour, then egg, followed by pressing into the breadcrumb mixture.
- For the creamy sauce, melt butter in a saucepan, whisk in flour, then gradually add heavy cream and chicken stock. Stir in lemon juice, Dijon mustard, and seasonings.
- Heat oil in a skillet and fry breaded chicken until golden brown and cooked through (internal temperature should reach 165°F). Drain on paper towels.
- Serve immediately with the creamy lemon sauce drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg