Chicken Costoletta Cheesecake Factory Copycat

Step 1

Carefully slice each chicken breast in half lengthwise to create 2 cutlets. Use a meat mallet to pound the cutlets to an even 1/4 inch thickness.

Step 2

Preheat oven to 200°F or turn on ‘keep warm’ setting. Line a sheet pan with a wire rack (optional). Plate the sheet pan in the oven.

Step 3

Prepare the dredging station with 3 shallow bowls. In the first, stir together the flour, salt and pepper. In the second bowl, add the eggs and whisk. In the third bowl, stir together the breadcrumbs, lemon zest and parmesan cheese.

Step 4

Coat each chicken cutlet by first dipping in the flour, then the eggs and finally the seasoned breadcrumbs. Use your hands to press the breadcrumbs into the chicken to ensure an even layer.

Step 5

PAN FRYING COOKING METHODAdd the oil and butter to a large frying pan over medium heat. Once the butter is fully melted, working in batches add the coated chicken cutlets to the pan. Fry on each side for about 4 – 5 minutes or until cooked through (internal temperature 165°F).AIR FRYER COOKING METHODPreheat Air Fryer to 400*F. Generously spray each coated chicken cutlet with cooking spray. Working in batches, air fry the chicken for 4 – 5 minutes per side, or until golden brown and cooked through (internal temperature 165°F).

Step 6

Transfer the cooked chicken cutlets to the sheet pan and keep warm in the oven while cooking the remaining chicken.

Step 7

Repeat the cooking process until all chicken is cooked through.

Step 8

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.

Step 9

Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add the garlic and butter. Mash the potatoes until they are nearly smooth.

Step 10

Stir in the sour cream and milk to create a creamy consistency. Season to taste with salt.

Step 11

Add the asparagus to a steamer pot and steam until tender, about 5 – 10 minutes depending on thickness. Alternatively, you can oven bake or air fry the asparagus while the chicken is cooking.

Step 12

In a small sauce pan over medium low heat add the butter. Once melted add the garlic and sauté for 1-2 minutes until fragrant.

Step 13

Add in the flour and whisk until the flour has browned.

Step 14

Whisk in the milk, lemon juice and Dijon mustard. Bring the sauce to a simmer and cook for 3-4 minutes, or until the sauce has thickened, stirring continuously.

Step 15

Add a scoop of mashed potatoes to a plate. Serve the chicken cutlets and asparagus on the side. Drizzle the lemon sauce on top and enjoy!