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Crispy Chicken Costoletta With Lemon Sauce

June 10, 2014 by Trina Marie

Crispy Chicken Costoletta With Lemon Sauce

Impress your loved ones by making this DELICIOUS Crispy Chicken Costoletta

The Cheesecake Factory is one restaurant I love to go to with my little family. Sometimes when I crave this dish, Crispy Chicken Costoletta with Lemon Sauce, it’s just not possible to go out or maybe that week it is best to stay home and save a few extra bucks. This knock off recipe is one that I have perfected over time and in my families own words, “I cant tell the difference between the restaurants and yours, its great!” Feeling proud, I just may have to take on another one of their famous dishes to create in the future.

The chicken is so crispy and the sauce with the perfect lemony tang creates a dish that is sure to be enjoyed. Drizzle that beautiful sauce right over the lightly steamed asparagus. Don’t forget the Gouda Smashed Potatoes over to the side which I also drowned in lemon sauce, Yum Yum Yummy is all I have to say.

Gouda Mashed Potatoes

Gouda Mashed Potatoes

My kitchen is always a bit of a mess after this dish, but who cares when the end result is this delicious. So, if your looking for a restaurant quality meal to serve your family or impress loved ones, I highly recommend you try this recipe for Crispy Chicken Costeletta today.

A RESTAURANT QUALITY MEAL AT HOME!

5.0 from 1 reviews
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Crispy Chicken Costoletta with Lemon Sauce
Author: Whisking Mama
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 4 chicken breast cut horizontally and pounded if needed to ¼ inch thick
  • Zest of 2 Lemons
  • 1 cup plain bread crumbs
  • 3 tablespoons grated parmesan
  • 2 eggs whisked
  • 2 tablespoons water
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • Lemon Sauce:
  • 2 garlic cloves minced or pressed
  • 1 tablespoon of vegetable oil
  • 2 cups heavy whipping cream
  • 1 tablespoon Dijon mustard
  • ⅓ cup fresh lemon juice
  • ⅛ cup chicken stock
  • 1 tablespoon butter
  • Salt/Pepper
Instructions
  1. Start by making the lemon sauce
  2. Using a medium sized stock pot heat vegetable oil
  3. Add garlic and cook on low medium heat about 3 minutes
  4. Add whipping cream and boil till reduced by about a third
  5. Add Dijon, lemon juice, chicken stock, and salt and pepper to taste
  6. Simmer for 5 minute
  7. Remove from heat and add butter
  8. Cover with lid to keep warm or simmer if needed
  9. Chicken:
  10. Preheat oven to 200F
  11. Zest two lemons over a baking sheet and bake zest for about 5 minutes or until dry
  12. Use three medium bowls
  13. Fill one bowl with flour pepper and salt
  14. Fill another with eggs and water and whisk to combine
  15. Fill the third bowl with zest bread crumbs and parmesan cheese
  16. Place each cutlet into the flour mixture, then egg mixture and last breading
  17. Heat olive oil and butter in large pan over medium heat (add more olive oil and butter as needed)
  18. Cook Chicken on each side about five minutes or until cooked through
  19. If needed you can keep the chicken warm in oven set at 200F till ready to serve (if making the gouda potatoes or steamed asparagus to go with)
  20. Serve with generous amount of lemon sauce
3.5.3208

 You may also enjoy…

Sweet n’ Sour Chicken

Sweet n’ Sour Chicken

Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken

Roasted Asparagus Ricotta Linguine with Grilled Lemon Chicken

Quick Crispy Cheddar and Ranch Chicken Strips

 

Filed Under: Main Dish Tagged With:

« Hand Prints On The Glass
Gouda Mashed Potatoes »

Comments

  1. Gladys says

    October 20, 2015 at 1:23 pm

    Looking forward to trying this recipe.

    • Trina says

      October 20, 2015 at 1:24 pm

      Hope you enjoy 🙂

  2. David says

    December 15, 2015 at 4:50 pm

    Does it have to be olive oil to cook the chicken? Or can it be regular vegetable oil?

    • Trina says

      December 16, 2015 at 6:39 am

      David, Vegetable oil works great too 🙂

  3. Amanda says

    December 23, 2015 at 5:52 pm

    Can the sauce be made ahead? I want to prepare this dish for our large family gathering, but only have a limited time between when we’ll return home from church & when I need to serve the food.

    • Trina says

      December 23, 2015 at 8:51 pm

      Amanda, I don’t see why not, I reheat mine with leftovers and it taste great!

      • Amanda says

        December 24, 2015 at 7:42 am

        Thanks! I’m looking forward to making & serving this!

        • AMANDA KAI says

          April 28, 2016 at 5:04 pm

          Have you tried making the sauce with milk instead of whipping cream? Would it still come out OK?

          • Trina says

            April 29, 2016 at 6:21 pm

            Amanda I have not, I would assume it would work just fine though.

  4. Denise says

    December 4, 2016 at 5:25 pm

    Just had to say… Yum yum yum!
    This had always been my favorite at “The Factory” and now it’s my favorite at home. Thanks so much.

    • Trina says

      December 4, 2016 at 6:18 pm

      Thanks for writing Denise, Happy to hear you enjoyed the recipe 🙂

Trina Marie

Whisking Mama

Connecting inspirational stories with food from the soul. FOOD. STORIES. LOVE

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