As good as the original

I've tried and enjoyed many a dish at Cheesecake Factory but I always end up going back to the Jumbo Chicken Chop...a flattened and lightly fried crispy parmesan crusted chicken with a procuitto and cream tasso sauce...atop a pile of skin-on mashed potatoes....and tender green beans. DELICIOUS. Sadly, they took it off the menu (even though most waiters will tell you it was a very popular dish). So a few trips back, I asked them make it for me anyway, and the chef got a little confused and accidentally sent out the Chicken Costoletta instead (the Chop's replacement). I wasn't so disappointed after just one bite, and I'll have to tell you now that I AM A FAN. It's the same tasty parmesan chicken and potatoes, but the sauce is a bit different....more of a creamy lemon instead of ham. You gotta' try it!

I wanted to make it myself, and went searching for the perfect copycat recipe. Recipe Zaar has a good collection if you're ever looking for your favorite restaurant's dish. This is a good version, but I made a few slight changes since I'm trying to limit my dairy with Will's sensitivity to it in my milk.

Here it is, in all it's glory :) Tomorrow I'm going to make the sauce to throw over some pasta and grilled chicken.

If you make it, let me know how you like it!

Crispy Chicken Costoletta

Recipe #276183

45 min 20 min prep
SERVES 4

The Chicken
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 grated parmesan cheese
2 eggs, whisked with 2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1/2 teaspoon kosher salt
1 teaspoon Lawry's seasoning salt

Lemon Sauce
2 garlic cloves, finely minced
1 tablespoon canola oil *(I used olive oil)
2 cups heavy whipping cream (I used 1 cup milk, 1 cup chicken broth)
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus
1 teaspoon fresh lemon juice
kosher salt
fresh ground pepper
1 tablespoon unsalted butter

For the chicken:.
Preheat oven to 250°F.
Zest two lemons. Bake zest for about 5 minutes until dry.
On one paper plate combine flour, pepper and salts. 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 oil. Add minced garlic and sauté about 3 minutes.
Add whipping cream (or milk and broth) 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.

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