Monday, August 27, 2007

Crispy Chicken Costoletta


Crispy Chicken Costoletta, originally uploaded by mud pie gourmet.

I like to think I was one of the first to discover The Cheesecake Factory on the East coast. We would frequent the only one in the D.C. area and would even pay the horrible 10% tax back in the day. I have so many great memories that are formed around The Cheesecake Factory--waiting outside for a table and entertaining ourselves by super-gluing a quarter to the sidewalk just outside the door and watching people try to pick it up, and using the $100 to pay that someone gave us while driving on Route 95 as we were heading up to Baltimore's Inner Harbor's Cheesecake Factory (That is a crazy story). While in college we would make the 4 1/2 hour drive to Vegas to be able to go to The Cheesecake Factory at Caesar's palace.

As my sister, Mary and I were original patrons we took many a Virgin Cheesecake Factory customer. We soon discovered 4 things that everyone would say the first time they went to The Cheesecake Factory: 1) After almost spilling their water, "Whoa, this cup is a lot lighter than it looks." 2) "This menu is huge!" 3) After seeing an attractive girl in an ad in the menu, "I'll take one of those." and 4)after completing their meal and looking at the Cheesecake choices, "This really IS the Cheesecake Factory!"

Unfortunately, we haven't been as happy with the Cheesecake Factory the past few times we have gone. Mostly bad service, but there are so many great restaurants in the D.C. area we usually just try something new (latest: Central.). There is one dish that I was craving so this recipe is inspired by their Crispy Chicken Costolleta. I'm not saying it is a direct match, because I haven't eaten it in months. My sister-in-law, Amanda recommends this to everyone who goes to The Factory, and they all love it! This is for you, Amanda!

Crispy Chicken Costolleta

(Copycat of the Cheesecake Factory's Crispy Chicken Costolleta)

Serves 4

Crispy Chicken

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
Lemon zest of 2 lemons
1 1/2 cups plain bread crumbs
2 Tablespoons Freshly grated Parmesan (optional)
2 eggs, whisked with 2 T water
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt

Preheat oven to 200 degrees.

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 degrees.

Lemon Sauce


2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
1/8 cup chicken stock
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter

Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and saute 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.

Our Menu:
Crispy Chicken Costoletta
Lemon Sauce
Garlic Mashed Potatoes
Almond Garlic Green Beans
Mozzarella, Basil, Tomato Stacks
Fresh Fruit

25 comments:

henryteachers said...

That picture makes me hungry. I like the new look to your blog. We tried your caramel popcorn over here today and it was a hit!
Thanks,
Mindy

Tracie said...

Dude, seriously, this place cannot be beat. I am waiting for one to come to SLC, which has a catch up rate of about 10 years or so, so it should be arriving here any time soon.

Amanda said...

YES!!! I've already told some people that you were posting a copy-cat recipe of this. I will let you know how it goes when I attempt to make it. It's a good thing I've got you around to figure out how to make the things I like!

Carrie said...

Good times at the Cheesecake Factory! While I'm so thankful for their expansion...it was exciting and fun to trek to D.C. - which we should really clarify...Northwest - actually quite close to Maryland and far away, nevertheless worth every minute! Another standout memory was taking Teri and Sam there one summer and them getting the "5 dolla milkshake." And Teri wanting to buy my old Mercedes off of me. And I'll vouch for ya...you guys were the first to spread the word...but since I was one of your first converts, I have likewise converted others and have claimed to be among the first fans as well. One more thing...last time we were there...it was really loud. Am I getting old or what?

Rob, Chelsea, Robbie & Elle said...

I dont want to scare everyone, but I LOVE the Cheesecake factory in Philly. My husband and I go there at least 2 times a month. He of course always gets the costelleta and I get the Chicken Madera (or luau salad) anyway, the last time we were there his chicken costelleta had plastic baked to the bottom of it. they explained that sometimes the chefs are in a hurry and dont take all the plastic off, to which I responded why was it ever in plastic to begin with? She said to measure proportions...so, who knows! Thank you for this recipe...Ill try it!

stephmodo said...

Love the new look Julie! It's beautiful!

Melin said...

I have only one memory of the Cheesecake factory and that is a salad I ordered towering up over my head (in only the obese and glutenous way Americans can make a salad) followed by a crisco-like cheesecake for dessert, but I like the other stuff you put on here so I'll give it one more chance, and only one. ;-)

nessa said...

i finally got around to making this the other night and mmmmmmmmmm. The missionaries were over for dinner when we had it and they loved it. jared, too.
me, too.

jared said...

Still the only time I have ever been to the cheesecake factory was with everyone in DC waaaaay back. I should be offended that Carrie does not seem to remember that I was there, how rude! Mostly I remember not wanting to buy anything because everything was so expensive and we were cheap college students. Good to know some things never change. By the way, the recipe is delicious.

Mom Chatter said...

I LOVE The Cheesecake Factory... and I LOVE this dish. It's a bit on the expensive side, so I've been HOPING someone would post a copy-cat recipe online. I look forward to trying this one! THANK YOU! :)

Jason said...

I was very excited about this recipe because I love the crispy chicken costoletta. I was unfortunately disappointed in the outcome. I feel the dijon mustard is alittle on the over powering side and the sauce was missing something, but I'm not able to put my finger on it. My wife loved it, I guess as for me it was just not what I expected. I am a former employee of the cheesecake factory so I'm quite sure of the taste. Don't get me wrong though a great dish just not the copy of the recipe that I'm looking for.

Anonymous said...

im wondering if you just took a REGULAR bechamel sauce recipe and added the extra ingredients posted MINUS the dijon mustard, because it seems that was more for texture rather than actual flavor purposes. It makes me wonder if that plus a lil bit of cheese, if that would make it taste the same. I'll try it out this week and get back to you guys. -bored college student

Jules said...

We just went to TCF, and I ordered this to see how close I was. They do not add lemon peel to their crusted chicken, and my lemon sauce was a little stronger (of lemon flavor and dijon). S. said he preferred mine (but, isn't that what a good husband should say?). You'll have to decide for yourselves. And don't worry, I won't be offended if you think differently!

Brianne Snow said...

I recently tried this recipe and loved it. My hubby and I always share TCF's Bang-Bang Chicken and Shrimp and one night he didn't want to share so I decided to try chicken costolleta...mmmmm, the rest is history.

When I wanted to recreate it; I used this recipe except just a touch of dijon and panko instead of breadcrumbs. So yummy!!

Anonymous said...

This is one of my all time faves to eat out!! We live in Jax, FL and one night for dinner my husband just had to have TCF so we drove to Orlando for dinner then came home. Not a jet to Paris, but still spontaneous and romantic. Thankfully TCF came to their senses and built in Jax. I am pretty sure that I am not carrying around post baby weight, just tuxedo cheesecake weight. We went through a phase last year of going to TCF every week, even if it was just for dessert. Oh, and you know you need a 12 step program when you go every week, eat dinner, dessert and still get a piece to go home with. I even know what the soups of the day are!! Anyway, in reference to the above recipe....chicken is on, but the sauce seems off. Try a blender version of hollandaise....3 eggs yolks, 2tbsp fresh lemon juice, 1/4tsp salt, dash of pepper, Or dash of cayenne pepper if you have it. Blend in blend until well mixed--on whip. Then add 1/2c unsalted HOT, melted butter. Add very slowly and keep blender going. It will soon be thick and frothy. Serve over the chicken and steamed asparagus. Oh and yes fresh "dried" zest is the garnish of this dish

Anonymous said...

My husband and I are also living here in Jacksonville, FL. We took many drives down I95 to Orlando fo my Chicken Costoletta FIX. He usually gets Rene's Special. I'm glad they came to Jacksonville's St John's Town Center!! I can get thjere more often now.

nicole therese said...

sooo good! I also am an ex-employee of the cheesecake factory and was craving this dish today. I agree on the less dijon suggestion (I also added just a touch), and the panko instead of breadcrumbs (I think CCF does it like this). I also added a bit of dried parsley to the panko and to the sauce for color and again more like CCF's. Other than that I think the sauce was a very very close match (except I had to use bottled lemon juice which I don't recommend). oooh and also the asparagus spears are a must and makes presentation fabulous.
thanks for posting this recipe, we'll definitely be making it again.

Anonymous said...

Anyone have a recipe for the mashed potatoes from Cheesecake Factory?

I made the cripsy chicken costoletta and it turned out perfectly -- used the panko breading.

Jes

Anonymous said...

My daughter and my husband always share this Chicken Costelleta at CCF all the time and now my son has joined in. It has become our family's favorite dish to order there. I don't eat meat, so I can't say much about the chicken (other than it looks really good), but I love the garlic mashed potatoes that come with it. My daughter is away at college, and she is coming home this weekend. I asked what I should cook for her and she really is craving this dish. I was hoping I can find a recipe, and make it this weekend- Thank You so much for posting it!

Daren said...

I love this dish at The Cheesecake Factory. I searched the web hoping to find a similar recipe and I found your site. We used your recipe tonight. Based on the comments we used panko instead of breadcrumbs and 1/2 the dijon. It was perfect. Thank you very much.

Kym said...

This is the only dish I order at CCF, because we go so infrequently and I love it so much! Now I'll be able to try more of the menu :) Made this tonight, it was PERFECT. Don't know what everyone is talking about too much dijon, I thought the dijon was fine. Actually the only thing I would do is pull back on the lemon juice by 1 or 2 tsp - at CCF it's not that lemony when tasted alone (though this ultra-lemony version tasted fine with the chicken). I bookmarked this months and months ago, and literally made it on a whim. THANK YOU so much!!

Amanda said...

I made this tonight with chicken breasts cut into nuggets for the kids. Just used a little dijon and I thought it was perfect with rice and sauteed asparagus! Thank you so much for the recipe. It's going in my rotation.

Sarah said...

This is my absolute favorite dish from The Cheesecake Factory and I haven't been able to eat it since recently going gluten free. I made it tonight with just a few ingredient substitutions and it tasted just like the restaurant. Thanks so much!

Julie said...

I made this tonight. Yummy Yummy Yummy. I used 1/2 & 1/2 instead of cream. worked great.

Anonymous said...

Thanks for the recipe but I really need the recipe for Crispy Fried Cheese which is given at CheeseCake Factory. Please help - as well as the fine desserts served especially the Xtreme Oreo chocolate cheesecake YUM YUM AND YUM! I sometimes rarely have time to come online so please my email: dilshad40@hotmail.com