This creamy chicken costoletta is just like The Cheesecake Factory’s famous dish made with crispy chicken cutlets served over mashed potatoes and roasted asparagus in a creamy white lemon cheese sauce.
Creamy Chicken Costoletta
From the recipe collection of Tara Ippolito
If you’re a Cheesecake Factory fan like me, I’m sure you know about their chicken costoletta.
It’s one of my all time favorite dishes to order there.
The crispy chicken over their mashed potatoes and asparagus covered in that cheesy lemon cream sauce is just so incredibly good.
One day when I was craving this at home I had the idea to give it a try myself and I’m so happy that I did.
It was a huge hit at my house. My family and I absolutely loved it.
It was much easier to make than I expected, too.
My family told me that I needed to make it again very soon. Which for me means this one is a keeper!
I hope you give this recipe for chicken costoletta a try. I know that if you do, you’ll love it just as much as my family and I did.
Fast. Simple. Delicious.
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How do I roast asparagus for this creamy chicken costoletta?
This recipe calls for roasted asparagus which is super easy to do.
First, cut off the woody ends of the asparagus and toss them in a little olive oil, salt and pepper.
Then place them on a parchment paper lined baking sheet in a single layer and bake them at 425° for 12-15 minutes.
That’s all there is to it.
What mashed potatoes should I use for this creamy chicken costoletta recipe?
Whatever mashed potatoes you’d like to use for this recipe is completely up to you.
I have a great homemade recipe for the Ultimate Mashed Potatoes. You can click HERE to view that.
But feel free to use your own recipe if you’d like.
I used instant mashed potatoes for this particular recipe video. They are just so easy and convenient.
Choose whatever mashed potatoes you prefer.
Other easy dinner ideas
If you like easy chicken dinner recipes like this one, here are some others that I know you’ll love, too.
Creamy chicken costoletta ingredients
- Thinly sliced chicken breast
- Flour ( seasoned with salt, pepper, garlic powder, paprika and chicken bouillon)
- Italian seasoned bread crumbs
- Egg wash (4 beaten eggs with water)
- Heavy cream
- Parmesan cheese
- Lemon
- Salt, pepper, garlic powder
- Mashed potatoes
- Roasted asparagus
- Canola oil
Instructions
First, season the chicken breast with salt, pepper and garlic powder on both sides.
Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one.
After that, dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time. This is a lot of coating but so worth it!
Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side.
Now let them drain on paper towels or a wire rack and set them aside while we make the sauce.
For the sauce, add the heavy cream to a skillet over medium heat.
Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper and garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.
First, add place the mashed potatoes down then add the roasted asparagus on top.
Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).
Finally, pour the lemony cream sauce over the chicken and enjoy.
Creamy Chicken Costoletta
Ingredients
- 1.5-2 lbs Chicken breast, thinly sliced
- 1 cup Seasoned flour season the flour with one teaspoon of each: salt, pepper, garlic powder, chicken bullion and paprika
- 1.5 cups Italian seasoned breadcrumbs
- Egg wash Beat 4 eggs with ¼ c of water
- 1 cup Heavy cream
- ½ cup Parmesan cheese
- 1 large lemon juice and zest
- 1.5-2 c Mashed Potatoes
- 1 bunch Roasted Asparagus cut the woody ends off the asparagus . Toss them in 2 tbs of oil, salt and pepper & add them to a parchment paper lined baking sheet. Roast them in a 425 degree oven for about 12 minutes
- Salt and pepper to taste
- 2 tbs Garlic powder (divided)
- Canola oil
- 1 teaspoon Italian seasoning
Instructions
- First, season the chicken breast with salt, pepper and half of the garlic powder on both sides.
- Now, in 3 shallow bowls, add seasoned breadcrumbs to one, the egg wash to another and the seasoned flour to the last one. Dip the chicken into the flour, egg wash and breadcrumbs, then the egg wash again and breadcrumbs for one last time.
- Next, in a large skillet, pan fry the chicken cutlets in canola oil until they are brown and crispy on each side. Let them drain on paper towels or a wire rack and set them aside while we make the sauce.
The Lemon Cream Sauce
- First, add the heavy cream to a skillet over medium heat.
- Then add the Parmesan cheese, lemon juice and zest and season it with salt, pepper, italian seasoning and the rest of the garlic powder. Let it simmer for about 5 minutes while you assemble the chicken.
Assembly
- First, add place the mashed potatoes down then add the roasted asparagus on top.
- Next, place the chicken cutlets done in a single layer (slightly overlapping is fine).
- Finally, pour the lemony cream sauce over the chicken and enjoy.
Jennifer Lourenco says
I made this tonight and it was amazing! I didn't have any chicken bouillon but it was still delicious. My husband and 6 year old thought so too! Thanks for the great recipe.
Al Dente Diva says
Hi! I tried to write in in a note under the flour. That’s the flour is seasoned with 1 tsp of each ingredient listed. The chicken bullion is one of them. Hope that helps ?
Colleen Rano says
Yes I'd like to know too
Bethany Priester says
In the ingredients you list chicken bouillon but it’s not listed in the instruction unless I’m missing it. Please let me know. I’m going to make this. Thank you
Al Dente Diva says
It happens sometimes no matter what. I usually just add oil if I see it getting too dark and that works to separate the chicken from the brown bits. Some people swear by flouring first. Try this recipe- if the breading sticks then flour might be the answer!
Anonymous says
When frying cutlets I find that my oil gets dirty fast. I let my cutlets rest and knock off any extra breading. After my first batch I've got dark bits and pieces in my oil. I feel like I've got to strain it inbetween batches. Any tips or tricks??