Copycat Chicken Costoletta

Name: Copycat Chicken Costoletta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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)

Jump to Recipe Print Recipe

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.

Contents

Origin Copycat Chicken Costoletta What I Love About This Recipe Copycat Chicken Costoletta Ingredients Directions Notes

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.

Copycat Chicken Costoletta

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

Servings

servings

Prep time

minutes

Cooking time

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.

skynet

Next Perfect Pot Stickers »

Previous « Smoky hake, beans and greens