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We don’t dine often at 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’ve 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.

My daughter and I always say that we’re going to split one entree, but  we always wind up ordering our own so that we can have leftovers.

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.

This recipe for Chicken Costoletta 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; which I usually don’t purchase unless I know I’ll be making a recipe that calls for it.  If you want to lighten this up a bit, I’m sure fat free half and half would work just as well.  ~Enjoy!

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