Crispy Chicken Costoletta (Cheesecake Factory Copycat)

Options
chickyandtheman
chickyandtheman LEVEL 10
in Cooking with Babs!

4 Chicken Breasts, boneless, skinless

  • 2 tbsp Seasoning Salt
  • 1/2 cup Flour
  • 2 Eggs, large
  • 1 cup Panko Crumbs
  • 1 tbsp Lemon Zest
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Olive Oil

Lemon Sauce

  • 2 tbsp Butter
  • 1 tbsp Garlic, minced
  • 1 tbsp Flour
  • 3/4 cups Heavy Cream
  • 1/4 cup Chicken Broth
  • 2 tbsp Lemon Juice
  • 1/4 cup Parmesan

INSTRUCTIONS

  • Start by preparing your chicken. Pat dry the chicken breasts with a paper towel then use a meat mallet to flatten the chicken breasts to about ½ inch thickness . Sprinkle the seasoning salt evenly on both sides of each breast.
  • Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the panko crumbs, lemon zest, and grated parmesan cheese.
  • Dredge each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it in the panko parmesan mixture. Make sure each breast is fully coated.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook each side for about 5-7 minutes, or until golden brown and crispy. The chicken is done when it reaches an internal temperature of 165°F. You may need to cook these in batches so as to not crowd the pan.
  • While the chicken is cooking, you can start preparing the sauce. In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  • Stir in the flour to create a roux. Cook for another minute to remove the raw flour taste.
  • Slowly whisk in the heavy cream, chicken broth, and lemon juice. Allow the sauce to simmer until it thickens, about 2-3 minutes.
  • Remove the sauce from the heat and stir in the parmesan cheese until it melts.

FYI after frying chicken to brown I put it in the air fryer to finish cooking.

· Share on FacebookShare on Twitter

Comments

Categories