Cheesecake Factory(™) Crispy Chicken Costoletta

Today I have a secret recipe for a tasty new dish served at The Cheesecake Factory.  Their Crispy Chicken Costoletta dish features a lightly breaded chicken breast that is sautéed to a crisp golden brown and served with a creamy lemon-garlic sauce.  For the best flavor, make sure you use fresh lemon juice.

Serve this dish with some fresh steamed asparagus and some creamy mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Crispy Chicken Costoletta
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8 – 2(ounce) Chicken Tenderloins
½ c. All-Purpose Flour
2 Large Eggs
1 c. Panko Breadcrumbs
1 Lemon, zest
¼ c. Pecorino Romano Cheese, grated
¼ c. Extra Virgin Olive Oil
2 tbsp. Butter

For the Sauce

1 tbsp. Extra Virgin Olive Oil
1 tbsp. All-Purpose Flour
2 Cloves Garlic, minced
¼ c. Milk
¾ c. Heavy Cream
¼ c. Fat Free Chicken Stock
1 Lemon, juice only
1 tbsp. Butter

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.

Serves 4

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Until Next Time… Be Well!

Kind Regards,

Ron

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