Moose Munch & Cheesecake Factory Crispy Chicken Costoletta

Does anyone have a recipe for Harry & David’s Moose Munch?

This is a “clone-type” recipe of whatyou are looking for:

Moose Munch - like Harry and David’s

12 ounces box Crunch and Munch with peanuts
1 3/4 cups bittersweet guittard choc bits
1 Tablespoon butter
1/2 to 3/4 c toasted almonds
1/2 to 3/4 c toasted cashews

Spread Crunch and Munch on jelly roll pan lined with silpat. Top with nuts. Melt chocolate and butter in double boiler.

When melted, drizzle over popcorn mixture and allow to cool and harden.

I make my own caramel corn and combine it with any of the following:
pecans, walnuts, mini marshmallows, macadamia nuts, cashews, raisins, salted peanuts, toffee bits, almonds, etc. and melt a good quality chocolate - either milk, dark or white and break it up in pieces. It’s always a big favorite around here. If you want you can use Crunch and Munch or Toffee Crunch.

I would love to have a recipe for Cheesecake Factory’s Crispy Chicken Costoletta. It is lightly breaded and sauteed to a crisp golden brown and served with a lemon sauce.
Would appreciate any ideas for this recipe. Love your books, Ron
Bunny G

I have a clone -

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or chicken cutlets
2 lemons, zest of
1 1/2 cups plain breadcrumbs
2 tablespoons freshly grated parmesan cheese (optional)
2 eggs, whisked with
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus
1 teaspoon fresh lemon juice
1/8 cup chicken stock
kosher salt
fresh ground pepper
1 tablespoon unsalted butter

1For the chicken:.
2Preheat oven to 200°F.
3Zest two lemons. Bake zest for about 5 minutes until dry.
4On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
5Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
6Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
7Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
8Keep chicken warm in oven at 250°F.
9For the lemon sauce:.
10Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
11Add whipping cream and boil until reduced by one-third.
12Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
13Remove from heat and stir in butter until melted.
14Serve chicken with lemon sauce and mashed garlic potatoes.

Oven Caramel Corn

2 cups brown sugar (I prefer dark brown)
1/2 cups light corn syrup
1/2 tsp salt
1 cup butter (2 sticks = 16 ounces = 1/2 pound)
1/4 tsp cream of tartar
1 tsp baking soda
8 to 9 quarts popped corn - unsalted
1 cup nuts (I prefer pecans, but any type of nuts can be used)

Place popped corn in a very large bowl and then place the nuts over the top. In a 2 quart sized saucepan combine brown sugar, corn syrup, salt, butter and cream of tartar. Bring to a boil, stirring often, and boil for 3 minutes. Remove from heat and stir in baking soda. The mixture will become foamy and increase in volume dramatically. Stir it well and pour immediately over the popped corn and nuts. Mix well and quickly. Divide the mixture into two large jelly roll pans and spread evenly. Bake in a preheated 200 degree oven for 1 1/2 hours stirring every 15 minutes. Store in an airtight container.

Cheesecake Factory Crispy Chicken Costoletta

  • 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

  1. Using a meat mallet, flatten the tenderloins so that they are even in thickness.

  2. 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.

  3. Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.

  4. Heat a large nonstick sauté 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.

  5. Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside.

For the Sauce

  1. Melt the oil in a medium saucepan over low-medium heat and add the garlic.

  2. Sauté 1-2 minutes then whisk in the flour.

  3. 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.

  4. Next, stir in the butter and pour desired amount of sauce over the chicken.

Serves 4

Until Next Time… Be Well!