Looking for a tasty, easy-to-make crispy chicken recipe? Try my Crispy Chicken Costoletta recipe! This delicious recipe comprises juicy chicken cutlets coated in Parmesan and panko then pan-fried to golden perfection.
The meal is delicious and leaves you wanting more. This blog post includes step-by-step instructions for creating this delicious dish and advice for making a crispy crust.
Follow our Crispy Chicken Costoletta recipe to impress your taste senses, whether you’re an experienced chef or a beginner!
How to Make Crispy Chicken Costoletta
I always get compliments on my Crispy Chicken Costoletta. The crunchy, delicious crust on the chicken cutlets blew me away when I first tried it at a fine Italian restaurant and cheesecake factory. I knew I had to make it at home, and after a few tries and some adjusting, I got it right.
What’s so amazing about this recipe? It’s simple to prepare. With a few simple ingredients and some basic kitchen gear, you can cook a restaurant-quality meal in no time. The crust is crunchy and delicious thanks to Parmesan and Panko breadcrumbs.
It’s usually a hit when I offer this dish to friends and family. Crispy Chicken Costoletta never fails, whether I’m making it for a dinner party or a weeknight supper.
Crispy Chicken Costoletta Ingredients
To make Crispy Chicken Costoletta, you’ll need the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for frying
Step by Step Instructions to Make Crispy Chicken Costoletta
Begin by preparing the chicken breasts. Place them on a cutting board and use a meat mallet to pound them to an even thickness of about 1/4 inch. This will ensure that they cook evenly and stay tender.
Set up three shallow dishes for breading the chicken. In the first dish, combine the flour with salt and pepper to taste. In the second dish, beat together the eggs and milk. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and basil.
Dredge each chicken breast in the flour mixture, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure an even coating.
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts in a single layer, taking care not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain off any excess oil.
Serve the Crispy Chicken Costoletta hot, garnished with fresh herbs if desired.
How do I Love to Serve Chicken Costoletta
I prefer simple, beautiful Chicken Costoletta. I love serving this with creamy mashed potatoes and steamed or roasted vegetables. The greens and buttery potatoes complement the crispy chicken.
If I’m feeling fancy, I’ll make a sauce to drizzle over the chicken. I like to try different sauces, such as sour balsamic reduction or a creamy mushroom sauce. Lemon butter is always a hit.
I serve chicken cutlets atop mashed potatoes with vegetables around the edges. I’ll then spread the sauce over the chicken and add fresh herbs or lemon slices for color and taste.
There’s no incorrect way to serve cheesecake factory Chicken Costoletta, it’s all about preference! The most essential thing is to savor the wonderful, crispy chicken and the memories it brings.
Chicken Costoletta FAQs
Can I use chicken thighs or drumsticks instead of chicken breasts?
Absolutely! Just make sure to adjust the cooking time accordingly, as darker meat takes longer to cook than white meat.
Can I bake the Crispy Chicken Costoletta instead of frying it?
While this recipe is traditionally fried, you can bake the breaded chicken in a preheated oven at 400°F for 20-25 minutes, or until the internal temperature reaches 165°F. Keep in mind that the crust may not be as crispy as when it’s fried, but it’s still delicious.
Chicken Costoletta Variations
Lemon Chicken Costoletta: Lemon zest and juice give brightness to the breadcrumb mixture. The crispy crust and acidic flavor will go well together.
Pesto Chicken Costoletta: If you like pesto, add a spoonful to the breadcrumbs. This gives the chicken a herbaceous taste that will wow.
Parmesan and Herb Chicken Costoletta: Try breadcrumb coating with herbs and Parmesan cheese for a subtler variant. This enhances the flavor.
Spicy Chicken Costoletta: Add chili flakes or cayenne pepper to the breadcrumb mixture for heat. This adds a fiery kick to the chicken.
Mushroom Chicken Costoletta: Sautéed mushrooms lend heartiness to the dish. This gives the chicken a savory, earthy taste.
Get creative, have fun, and enjoy!
Store and Reheating Chicken Costoletta (cheesecake factory)
After cooling to room temperature, store the chicken in an airtight container. It can be frozen for three months or refrigerated for three days. To avoid freezer burn, cover it tightly in plastic wrap or aluminum foil.
Reheating
Oven: Preheat your oven to 350°F (175°C) and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy.
Toaster Oven: If you have a toaster oven, this can be a great option for reheating small batches of chicken. Simply place the chicken on the toaster oven rack and heat at 350°F (175°C) for 5-10 minutes.
Skillet: For a quick and easy option, you can reheat the chicken in a skillet on the stove. Heat a small amount of oil or butter in the skillet over medium-high heat and add the chicken. Cook for 2-3 minutes on each side, or until heated through and crispy.
Crispy Chicken Costoletta Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing the chicken breasts. Place them on a cutting board and use a meat mallet to pound them to an even thickness of about 1/4 inch. This will ensure that they cook evenly and stay tender.
- Set up three shallow dishes for breading the chicken. In the first dish, combine the flour with salt and pepper to taste. In the second dish, beat together the eggs and milk. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and basil.
- Dredge each chicken breast in the flour mixture, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure an even coating.
- Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts in a single layer, taking care not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain off any excess oil.
- Serve the Crispy Chicken Costoletta hot, garnished with fresh herbs if desired.
Notes
- Pound chicken breasts evenly. This ensures even cooking and tenderness.
- Fry chicken without crowding the pan. This lowers the oil temperature, making the chicken oily and mushy.
- Check the chicken temperature with a meat thermometer. Serve at 165°F.
Before frying, bread the chicken and chill. Up to 8 hours ahead.
