COPYCAT CHEESECAKE FACTORY CRISPY CHICKEN COSTOLETTA
Cheesecake Factory's Chicken Costoletta is a delicious and light dinner that you'll love! Chicken Breast Lightly Breaded and Sautéed to a Crisp Golden Brown. Served with Lemon Sauce, Mashed Potatoes and Fresh Asparagus.
Provided by FoodHussy
Categories Entree
Time 20m
Number Of Ingredients 13
Steps:
- Lay chicken tenderloins on cutting board and lay a sheet of parchment on top of chicken
- Pound chicken breasts to even 1/2" thickness - pound lightly
- Mix flour, salt and pepper in bowl
- Dredge in flour mix - then egg - then crumbs
- Heat oil in hot skillet, add breaded chicken to skillet and saute for 3 minutes per side until golden brown. Watch closely and remove when golden. Set aside on plate.
- While chicken is sautéing, Over medium heat in a saucepan heat butter. Add minced garlic and sauté 1-2 minutes.
- Whisk in Dijon mustard and lemon juice.
- Add heavy cream and boil until reduced by one-third.
- Remove from heat.
- Place lemon sauce on plate and top with breaded chicken. Sprinkle fresh lemon zest over top of chicken.
- Serve with mashed potatoes and asparagus just like Cheesecake Factory! The extra lemon sauce makes a great gravy of sorts for the asparagus and potatoes.
Nutrition Facts : ServingSize 0.5 chicken, Calories 871 kcal, Carbohydrate 41 g, Protein 44.1 g, Fat 59.2 g, SaturatedFat 27.3 g, Cholesterol 306 mg, Sodium 1953 mg, Fiber 3.4 g, Sugar 2.8 g
CRISPY CHICKEN COSTOLETTA RECIPE - (3.9/5)
Provided by Hortond
Number Of Ingredients 21
Steps:
- CHICKEN: Preheat oven to 200°F. Zest two lemons. Bake zest for about 5 minutes until dry. On 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. Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan over medium heat. Place 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. Keep chicken warm in oven at 250°F. LEMON SAUCE: Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes. Add whipping cream and boil until reduced by one-third. Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes. Remove from heat and stir in butter until melted.
CRISPY CHICKEN COSTOLETTA
I had this chicken at Cheesecake Factory and LOVED it! I looked for the recipe online and this is the closest I could find.
Provided by MeliBug
Categories Chicken Breast
Time 45m
Yield 4 chicken, 4 serving(s)
Number Of Ingredients 19
Steps:
- For the chicken:.
- Preheat oven to 200°F.
- Zest two lemons. Bake zest for about 5 minutes until dry.
- On 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.
- Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
- Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
- Place 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.
- Keep chicken warm in oven at 250°F.
- For the lemon sauce:.
- Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
- Add whipping cream and boil until reduced by one-third.
- Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
- Remove from heat and stir in butter until melted.
- Serve chicken with lemon sauce and mashed garlic potatoes.
CRISPY CHICKEN TENDERS WITH PICCATA SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
- Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
- For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
- Pour the sauce over the chicken or serve alongside as a dipping sauce.
CHICKEN COTOLETTA AS MADE BY ANNA O'HALLORAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, all-purpose flour, large eggs, bread crumbs, fresh flat-leaf parsley, garlic, milk, kosher salt, black pepper, grated parmesan cheese, unsalted butter, olive oil, lemon wedge
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) thick.
- Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
- To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
- Add the Parmesan cheese to the bread crumbs and stir to combine.
- Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Melt the butter in a large saucepan over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
- Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
- Enjoy!
Nutrition Facts : Calories 852 calories, Carbohydrate 82 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 6 grams
CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
EASY CRISPY BAKED CHICKEN
This is an easy way to have the fried chicken texture, but baked.
Provided by Gail
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
- Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 365.2 calories, Carbohydrate 17 g, Cholesterol 67.1 mg, Fat 20.4 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 3.8 g, Sodium 636.8 mg, Sugar 0.3 g
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