• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
Ɨ

Home Ā» Recipes Ā» Chicken Recipes

February 16, 2014 · 48 Comments

Chicken Costoletta (The Cheesecake Factory Copycat)

Chicken Recipes· Copycat Recipes· Italian

  • Share
  • Tweet
  • LinkedIn
  • Yummly
  • Email
Jump to Recipe -
Chicken Costoletta made with boneless chicken breaded in a Panko and lemon crust, fried; then topped with a lemony cream sauce.
Crispy Chicken Costoletta
Enjoy Chicken Costoletta at home with boneless chicken lightly breaded in a Panko and lemon crust, fried; then topped with a lemony cream sauce.

Enjoy one of your favorite restaurant meals at home with this copycat version of The Cheesecake Factory's Chicken Costoletta. Boneless chicken lightly breaded in a Panko and lemon crust, fried; then topped with a lemony cream sauce.

Chicken Costoletta {The Cheesecake Factory Copycat}

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.

Chicken Costoletta {The Cheesecake Factory Copycat}

Ingredients needed

For this recipe you'll need:

  • chicken tenderloins
  • all purpose flour
  • eggs
  • panko breadcrumbs
  • lemon
  • grated Pecorino Romano cheese
  • EVOO
  • butter
 
 
And for the sauce you'll need: 
  • EVOO
  • all purpose flour
  • minced garlic
  • milk
  • heavy cream
  • chicken broth
  • lemon juice
  • butter
 

Chicken cutlets topped with a lemon cream sauce.

How do you make Chicken Costoletta?

Using a meat mallet, flatten the tenderloins so that they are even in thickness. Gather three bowls. In one, place the flour. In the second, add the eggs and whisk them with a fork.

In the third, combine the breadcrumbs, lemon zest and cheese. Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.

Heat a large nonstick saute pan over medium heat and add the oil and butter. Once melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness.

You may need to do this in two batches. Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside and make the sauce.

Start by melting the oil in a medium saucepan over low-medium heat and add the garlic. Saute 1-2 minutes then whisk in the flour. Whisk in the milk, heavy cream, chicken stock and lemon juice and bring to a boil over medium-high heat until the sauce has thickened; approximately 3-5 minutes.

Next, stir in the butter and pour desired amount of sauce over the chicken. 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. My family really loves this crispy Cheesecake Factory Chicken Costoletta recipe, I hope yours does too. ~Enjoy!

Sign up for my weekly newsletter and receive a FREE eBook!

A plate of food, with Chicken and Lemon

Visit the recipe index to search for more recipes by category.

Chicken Costoletta

Chicken Costoletta (Cheesecake Factory Copycat)

Carrie's Experimental Kitchen
Enjoy one of your favorite restaurant meals at home with this copycat version of The Cheesecake Factory's Chicken Costoletta. Boneless chicken lightly breaded in a Panko and lemon crust, fried; then topped with a lemony cream sauce.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Entree
Cuisine Italian
Servings 4

Ingredients
  

For the Chicken

  • 8 - (2-ounce) chicken tenderloins
  • ½ cup all purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • zest from 1 lemon
  • ¼ cup grated pecorino romano cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter

For the Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoons all purpose flour
  • 1 tablespoon minced garlic
  • ¼ cup milk
  • ¾ cup heavy cream
  • ¼ cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon butter

Instructions
 

For the Chicken

  • Using a meat mallet, flatten the tenderloins so that they are even in thickness.
  • Gather three bowls. In one, place the flour. In the second, add the eggs and whisk them with a fork. In the third, combine the breadcrumbs, lemon zest and cheese.
  • Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.
  • Heat a large nonstick saute pan over medium heat and add the oil and butter. Once melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. You may need to do this in two batches.
  • Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside.

For the Sauce

  • Melt the oil in a medium saucepan over low-medium heat and add the garlic.
  • Saute 1-2 minutes then whisk in the flour.
  • Whisk in the milk, heavy cream, chicken stock and lemon juice and bring to a boil over medium-high heat until the sauce has thickened; approximately 3-5 minutes.
  • Next, stir in the butter and pour desired amount of sauce over the chicken.

Notes

Calories 503, Carbs 25.9g, Fat 33.7g, Protein 26.3g, Fiber 2.2g, Sugar 1.8g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Nutrition

Serving: 2g
Keyword chicken
Tried this recipe?Let us know how it was!

Enjoy Chicken Costoletta at home with boneless chicken lightly breaded in a Panko and lemon crust, fried; then topped with a lemony cream sauce.

 

More Copycat Recipes

  • Mongolian Beef {PF Changs Copycat}
  • Rigatoni Martino {Carrabba's Copycat}
  • Tuscan Chicken (The Cheesecake Factory)
  • Bleu Cheese Pecan Chopped Salad (Outback Steakhouse Copycat)
 

 

Connect with me on Social Media

 Facebook | Twitter | Pinterest | Instagram | Bloglovin’

More Chicken Recipes

  • chicken thighs with green olives
    Martini Chicken Thighs
  • marsala chicken meatballs on egg noodles
    Homemade Chicken Marsala Meatballs
  • a close up of carved chicken oreganata
    Whole Roasted Chicken Oreganata
  • a white pot of chicken sausage and bean stew
    Italian Chicken Sausage and White Bean Stew
Previous Post: « Individual Chicken Pot Pie
Next Post: How to Make Blackberry Vinegar »

Reader Interactions

Comments

  1. M.J. Vee says

    February 16, 2014 at 1:12 pm

    Carrie: This looks wonderful. I have been to the Cheesecake factory and have never tried it. I will try yours soon. Thanks for sharing! M..J.

    Reply
    • Carrie Farias says

      February 17, 2014 at 12:21 pm

      HI MJ thank you so much! It's so simple which is why we love it. Enjoy!

      Reply
  2. Layla says

    January 09, 2015 at 3:11 pm

    4 stars
    Dear Carrie,

    My boyfriend is such a big fan of this dish. He ordered the chicken costoletta his first time at the CheeseCake Factory and has never ordered anything new since. I hope he enjoys the homemade one as much as the cheesecake factory dish. Lol!

    Thank you for sharing your recipe. I am grateful (:

    Reply
    • carrieexpktchn@optonline.net says

      January 09, 2015 at 4:09 pm

      Hi Layla,
      My oldest daughter and I always get this dish as well. The portion is large enough for the both of us, but we each get our own so we have leftovers. This is a pretty good copycat to the original and we loved it. I hope your boyfriend does as well! šŸ™‚

      Reply
  3. Leigh says

    February 16, 2015 at 4:48 pm

    5 stars
    Hi Carrie,
    Is there enough sauce to serve this over pasta or should I double the sauce part of the recipe?
    Thanks!
    Leigh

    Reply
    • carrieexpktchn@optonline.net says

      February 16, 2015 at 6:01 pm

      Hi Leigh, I would make extra. The sauce soaks into chicken and doesn't leave a lot extra for pasta. Enjoy!

      Reply
  4. Salena says

    April 12, 2015 at 8:31 pm

    YUMMY!!!! This was delicious!!! I made it today and it tasted just as good if not better than Cheesecake Factory's! Thank you so much for sharing!

    Reply
    • carrieexpktchn@optonline.net says

      April 13, 2015 at 6:17 am

      Thank you for stopping back to let me know Salena, I really appreciate it and I'm so glad you enjoyed it. We loved it too!

      Reply
  5. Holly says

    March 20, 2016 at 5:35 pm

    5 stars
    OMG!!! I just made this tonight for Sunday dinner and it was AMAZING!! Thank you Carrie! This is my favorite meal at Cheesecake Factory and now I can make it at home šŸ™‚

    Reply
    • Carrie's Experimental Kitchen says

      March 21, 2016 at 5:31 am

      I'm so glad you liked it Holly! It's one of our favorites as well.

      Reply
  6. Sandy says

    July 12, 2016 at 12:28 pm

    5 stars
    We LOVE this dish @ Cheesecake Factory. At the last min I tried your recipe for the sauce....OMG, its amazing!! To us it is a perfect match for the real thing, color, consistency and TASTE! Super easy to make. Trying the entire recipe tonight for his birthday, at his request! Ty soo much!

    Reply
    • Carrie's Experimental Kitchen says

      July 12, 2016 at 4:10 pm

      You're very welcome Sandy! We love it too and thought it was a close 2nd to the real thing. Happy Birthday and I hope he enjoys the meal!

      Reply
  7. Krystina says

    November 06, 2018 at 10:16 pm

    Do you think you could make the sauce ahead of time?

    Reply
    • Carrie's Experimental Kitchen says

      November 07, 2018 at 2:00 pm

      Absolutely!

      Reply
  8. Max says

    November 07, 2018 at 4:11 pm

    Well.. it looks odd.... but whenever me and my wife get to US... guess what... we look for the cheesecake factory.... and this dish.... gonna try tonight!

    Reply
    • Carrie's Experimental Kitchen says

      November 08, 2018 at 8:33 am

      I hope you enjoy it!

      Reply
  9. Lois says

    January 08, 2019 at 3:39 pm

    Forget breadcrumbs! Use Panko, which is what is used at the Cheesecake Factory to create the extra crispiness.

    Reply
    • Carrie's Experimental Kitchen says

      January 08, 2019 at 6:44 pm

      Hi Lois, thanks for the tip but I did use Panko Breadcrumbs in recipe. They really do make a difference!

      Reply
  10. Holli says

    July 28, 2019 at 6:34 pm

    Delicious, everyone loved it, I made it with Chipotle copycat cilantro lime rice and oven roasted asparagus.

    Reply
    • Carrie's Experimental Kitchen says

      July 29, 2019 at 7:39 am

      I'm so glad you enjoyed it Holli and that rice sounds amazing!

      Reply
  11. Zach says

    October 16, 2019 at 5:33 pm

    Tasted good, definitely just needed a touch of salt and maybe pepper. Great recipe and method! Thanks!!

    Reply
    • Carrie's Experimental Kitchen says

      October 16, 2019 at 6:24 pm

      Thanks Zach, it absolutely needs salt. I salt everything, probably too much, so I don't cook with it and always suggest to add your own according to your own tastes. I'm glad you enjoyed the recipe!

      Reply
  12. Hanh D says

    April 14, 2020 at 1:53 pm

    Can't wait to make this for the second time! Tastes pretty close to the real thing. DELICIOUS

    Reply
    • Carrie's Experimental Kitchen says

      April 14, 2020 at 4:20 pm

      Thank you Hanh, I'm so glad you enjoy it!

      Reply
  13. Caissa says

    April 27, 2020 at 3:45 pm

    Made this last night and YUMMY! This is my favorite dish at Cheesecake so I paired with sauteed asparagus and homemade red scalloped potatoes. The bf really liked it especially the sauce. Thanks!

    Reply
    • Carrie's Experimental Kitchen says

      April 27, 2020 at 4:39 pm

      I'm so glad you liked it Caissa, thanks for trying the recipe!

      Reply
  14. william brian hay says

    August 10, 2020 at 5:10 pm

    I make this dish at least twice a month. It is always good. The variations I've tried were to use 1 cup of heavy cream and I usually double the amount of garlic and lemon juice. But over all an amazing recipe.

    Reply
    • Carrie's Experimental Kitchen says

      August 11, 2020 at 8:24 am

      Thank you and I'm so glad you enjoy the recipe!

      Reply
  15. Carmelita says

    August 26, 2020 at 7:28 pm

    My boyfriend loved! He loves ordering this so of course I had to try to make it from home! Thank you for this recipe! It was a hit!

    Reply
    • Carrie's Experimental Kitchen says

      August 27, 2020 at 7:56 am

      You're welcome! I'm so glad you liked the recipe!

      Reply
  16. Teresa Di Marco says

    October 16, 2020 at 5:58 pm

    Just made this recipe and I love it !!
    Reading the comments prior to cooking I did increase the heavy cream to 1 cup.
    My husband said this should be my signature dish !! I’m Italian and also cook from scratch.
    I’ve just sent this link to my friends and family members who also enjoy cooking.
    I cannot wait to try more of your recipes !!
    So happy I found your site.
    Unbelievable recipes.
    Thank you

    Reply
    • Carrie's Experimental Kitchen says

      October 17, 2020 at 12:35 pm

      I'm so glad you found us and liked the recipe! Thanks for stopping back to let us know Teresa!

      Reply
  17. Carmelita says

    December 04, 2020 at 10:46 pm

    Thank you so much for your recipe! I’ve made this twice already and I’ve gotten better at preparing it every time. My boyfriend loves it from Cheesecake Factory so he loves when I make it from home now! He even helps prepare it too! Loved!!!

    Reply
    • Carrie's Experimental Kitchen says

      December 06, 2020 at 10:52 am

      You're welcome Carmelita! I'm so glad you like it!

      Reply
  18. Terri says

    January 19, 2021 at 8:15 pm

    What a wonderful recipe! I loved this at the restaurant, but I loved this more with your recipe. Next time, I will add lemon zest on top of the lemony sauce over chicken for garnishment. It would be so pretty and fancy. Thank you Carrie! This would be a great dinner to serve our guests.

    Reply
    • Carrie's Experimental Kitchen says

      January 21, 2021 at 12:58 pm

      I'm so glad you liked the recipe Terri, thanks so much for giving it a try!

      Reply
  19. Nicole Moore says

    October 26, 2021 at 11:54 am

    My favorite item to order at Cheesecake Factory. So happy to have come across this copycat recipe! My kids love it as much as my husband and I do. It's party of our regular meal rotation. Making it again for dinner tonight and my mouth is watering just thinking about it!

    Reply
    • Carrie's Experimental Kitchen says

      October 27, 2021 at 9:03 am

      I'm so glad you like the recipe!

      Reply
  20. Karin Burton says

    January 20, 2022 at 2:58 pm

    I've never had this dish at CF but it looks so interesting I'd like to try it. Do you think it would be good if I sautƩ some baby spinach and add it into the sauce? Just for nutritional value and ease of eliminating a side veg/salad.

    Reply
    • Carrie's Experimental Kitchen says

      January 21, 2022 at 8:49 am

      If you'd like to you can, but it may not taste the same.

      Reply
  21. Sabra says

    May 18, 2022 at 6:39 pm

    I just made the Chicken Costoletta and for the first time in my life my eyes rolled up into my hairline over a chicken dish! šŸ¤£šŸ˜‚šŸ˜…

    Reply
    • Carrie's Experimental Kitchen says

      May 18, 2022 at 9:19 pm

      I'm so glad you liked the recipe Sabra!

      Reply
  22. Chris David says

    July 27, 2022 at 2:31 am

    Really delicious recipe. I love it yummy!!! It's really awesome

    Reply
  23. Denise Layne says

    October 27, 2022 at 1:55 pm

    I am on a comolete grain free diet. Has anyone tryed this with Almond or cocout four?

    Reply
  24. Deb says

    December 14, 2022 at 3:10 pm

    I make this because I don’t like capers that are in piccata, but instead of cream I use garden vegetable cream cheese. Adds wonderful flavor!

    Reply
  25. Mary Slanker says

    January 03, 2023 at 6:48 am

    Wow. Amazing recipe. I would love to try this.

    Reply
  26. Dianne says

    March 14, 2023 at 8:44 pm

    Fabulous!! I used gluten free bread crumbs and light cream in place of the heavy cream and milk because that was what I had on hand and I couldn’t wait to make it. It was so so so delicious.

    Reply
    • Carrie's Experimental Kitchen says

      March 15, 2023 at 7:15 am

      I'm so glad you liked the recipe!

      Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Let's Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2023 · Carrie's Experimental Kitchen

  • 3.4K