Description
A crispy, golden Chicken Costoletta topped with rich, lemony cream sauce—just like The Cheesecake Factory! Easy enough for weeknights, fancy enough for guests.
Ingredients
For the Chicken:
8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated pecorino romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter
For the Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Instructions
Prepare Chicken:
Use a meat mallet to pound chicken tenderloins to even thickness.Bread the Chicken:
Set up three bowls: one with flour, one with whisked eggs, and one with panko, lemon zest, and pecorino. Dip chicken in flour, then egg, then breadcrumbs.Cook the Chicken:
In a large skillet, heat olive oil and butter over medium heat. Fry chicken 3–5 minutes per side until golden brown and cooked through. Drain on paper towels and set aside.Make the Sauce:
In a medium saucepan, heat olive oil over low-medium. Add garlic and sauté for 1–2 minutes. Stir in flour to create a roux. Slowly whisk in milk, heavy cream, chicken broth, and lemon juice. Bring to a boil and cook 3–5 minutes until thickened. Finish with butter.Serve:
Plate chicken and drizzle with sauce. Garnish with lemon zest or parsley if desired.
Notes
You can swap pecorino romano for parmesan cheese.
If the sauce thickens too much, thin with a splash of chicken broth.
To make ahead: prepare sauce separately and refrigerate for up to 3 days. Reheat gently.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Pan-Fried, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 175 mg