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Chicken Cutlet

Crispy chicken cutlets topped with a rich and creamy sauce, inspired by the Chicken Costoletta from The Cheesecake Factory.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces chicken tenderloins Each tenderloin should weigh around 2 ounces.
  • 1 tbsp garlic, minced
  • 1 piece zest from 1 lemon
  • 2 large eggs
  • 1/4 cup chicken broth Can substitute with vegetable broth.
  • 2 tbsp lemon juice
  • 9/16 cup flour
  • 5/16 cup extra virgin olive oil For frying.
  • 1 cup panko breadcrumbs
  • 3 tbsp butter For making the sauce.
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup grated Pecorino Romano cheese Can substitute with Parmesan.

Method
 

Preparation
  1. Season the chicken tenderloins generously with salt and pepper.
  2. In a shallow bowl, combine chicken broth, lemon juice, and minced garlic.
  3. Dip each chicken piece in the mixture, then in the eggs, and finally roll in a blend of flour and panko breadcrumbs.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the breaded chicken tenderloins and cook until golden brown and crispy on both sides, then remove and set aside.
  3. In the same skillet, melt butter. Add heavy cream, milk, and lemon zest, stirring until smooth.
Serving
  1. Serve the crispy chicken topped with the creamy sauce and a sprinkle of grated Pecorino Romano cheese.
  2. Pair with sides like a crisp green salad or buttery mashed potatoes.

Notes

To achieve the crispiest cutlets, ensure your oil is sufficiently hot. Let the chicken rest on a wire rack after frying to keep the crust crispy.