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We don’t go often to the Cheesecake Factory, usually once or maybe twice a year. But whenever we do, my daughter and I always get the same thing: Chicken Costoletta; which is basically a chicken cutlet with a creamy lemon sauce. I think she’s a lot like me in the sense that we don’t like to have a lot of choices. Give me 3-5 things to choose from and I’ll pick one. Give me 100, I go for the simplest thing I can find.

If you have never been to their restaurant, their menu is huge with a lot of different varieties of food to choose from. Each time we go, we’ll spend some time looking at the menu and then always wind up getting the same thing we normally do. We always say we’ll split one entree, but like I said, we don’t go often so we forget how big their portion sizes are and always wind up taking the majority of the meal home x 2.

So recently I decided to surprise her for dinner one night and make our favorite Cheesecake Factory dish at home. This recipe for Chicken Costoletta was definitely a close second to the original and had all of the same flavors we love. On the healthy scale? Not so much, but I’m a sucker for anything lemon.

The recipe looks a little intimidating with a lot of ingredients, but it really isn’t any more difficult than breading and frying chicken cutlets. Most of the ingredients I already had on hand in my pantry except for the heavy cream. I don’t buy that unless I know specifically what I’m using it for. If you want to lighten this up a bit, I’m sure fat free half and half would work just as well.  ~Enjoy!