Copycat Cheesecake Factory Crispy Chicken Costoletta
Description
This is an easy and tasty Italian chicken dish like Cheesecake Factory version. The chicken is crispy and the lemony Dijon mustard sauce is wonderful served over it and on a side of garlic mashed potatoes and perhaps some grilled asparagus.
Ingredients
4 chicken breasts or chicken cutlets
zest from 2 lemons
1 1/2 c. plain bread crumbs
2 T. freshly grated Parmesan, if desired
2 eggs, whisked with 2 T. water
3 T. flour
1 t. freshly ground black pepper
1 t. kosher salt
Lemon Sauce:
2 garlic cloves, finely minced
1 T. canola oil
2 c. heavy whipping cream
1 T. Dijon mustard
1/4 c. +1 T. freshly squeezed lemon juice
1/8 c. chicken stock
kosher salt, to taste
freshly ground pepper, to taste
1 T. unsalted butter
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 200 degrees.
Wash chicken and pat dry with paper towels. Cut breasts horizontally; pound to about 1/4 inch thick.
Zest 2 lemons; bake zest for about 5 minutes until dry.
Raise oven heat to 250 degrees.
On a paper plate, combine flour, pepper and salt.
On a 2nd paper plate, combine eggs and water; whisk until combined.
On a 3rd paper plate, combine dry lemon zest, bread crumbs and cheese.
Place chicken in the flour, coating well, followed by the egg mixture and then the bread crumbs.
Heat 2 T. olive oil and 1 T. butter in a large skillet over medium heat. Place chicken in the skillet; cook on each side about 5 minutes until middle is no longer pink. Work in batches, adding more oil and butter as needed. Keep chicken warm in oven at 250 degrees.
Over medium heat in a fairly large saucepan, heat oil; add minced garlic; saute about 3 minutes.
Add whipping cream; boil until reduced by one-third. Add Dijon, lemon juice, chicken stock, salt and pepper, to taste; simmer about 5 minutes. Remove from heat; stir in butter until melted.
Serve chicken with lemon sauce and garlic mashed potatoes.
4 servings.