Copycat Chicken Costoletta

Crispy, golden, and bursting with lemony brightness, Chicken Costoletta is a Cheesecake Factory favorite you can easily recreate at home. Tender chicken cutlets are breaded, pan-fried, and drizzled with a buttery lemon sauce that brings it all together. Serve it with creamy mashed potatoes or your favorite pasta for a restaurant-style meal right from your kitchen.

Origin Copycat Chicken Costoletta

Inspired by classic Italian-style breaded cutlets (costoletta means “chop” or “cutlet”), this dish became popular in American restaurants, especially at The Cheesecake Factory, where it’s often served with asparagus and mashed potatoes.

What I Love About This Recipe

It feels fancy but is surprisingly easy to make. The contrast of the crunchy crust and tangy lemon sauce makes every bite irresistible.

Also Read : Best Chicken Salad

Copycat Chicken Costoletta

Recipe by RecipesVillaCourse: Main CourseCuisine: Italian-AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

480

kcal

Copycat Chicken Costoletta is a restaurant-style dish inspired by The Cheesecake Factory’s beloved classic. It features tender chicken breasts coated in a crispy Parmesan-panko crust, pan-fried to golden perfection, and often served with a lemon butter sauce and asparagus or mashed potatoes. This homemade version captures all the bold, zesty flavor with a satisfying crunch—perfect for a comforting yet elegant dinner.

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1½ cups panko breadcrumbs

• ½ cup grated Parmesan cheese

• 2 tbsp chopped fresh parsley (optional)

• 3–4 tbsp olive oil

• 4 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 cup chicken broth

• ¼ cup fresh lemon juice

• Zest of 1 lemon

• 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)

Directions

• Place each chicken breast between sheets of plastic wrap. Pound gently to about ½-inch thickness.
• Season both sides with salt and pepper.
• Set up 3 shallow bowls:
• Flour
• Beaten eggs
• Panko mixed with Parmesan
• Dredge chicken in flour, dip in egg, then coat thoroughly with panko-Parmesan mixture.
• Heat olive oil in a large skillet over medium heat.
• Cook chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
• In the same skillet, melt butter over medium heat.
• Add garlic and cook 30 seconds.
• Pour in chicken broth, lemon juice, and zest. Simmer 3–4 minutes.
• If you prefer a thicker sauce, stir in the cornstarch slurry and cook until lightly thickened.
• Spoon sauce over chicken and sprinkle with parsley.

Notes

• For extra richness, swirl in 1–2 more tablespoons of butter at the end.
• Serve with mashed potatoes, sautéed spinach, or angel hair pasta.
• You can prepare the breaded chicken ahead of time and refrigerate up to 4 hours before cooking.