Chicken Cutlet Cheesecake Factory Copycat
Recreate the delicious Chicken Cutlet dish from the Cheesecake Factory at home with this easy copycat recipe featuring crispy chicken and creamy mashed potatoes with asparagus.
Ingredients
Chicken and Coating
- 4 pieces boneless skinless chicken breasts (or 8 chicken cutlets)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 pieces eggs
- 1 cup Italian seasoned breadcrumbs (can use panko or plain)
- 1 piece zest from 1 lemon
- 1/2 cup grated Parmesan cheese
For the Sauce
- 4 tbsp extra virgin olive oil
- 3 tbsp butter (divided)
- 1 tbsp all-purpose flour
- 2 cloves garlic (minced)
- 3/4 cup milk
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
For the Sides
- 2 1/2 lb red skin potatoes (cubed, or peeled as preferred)
- 4 tbsp butter (for mashed potatoes)
- 1/2 cup milk (for mashed potatoes)
- 1/2 cup sour cream (for mashed potatoes)
- 1 clove garlic (finely minced or grated, optional)
- 1 pinch salt and pepper (to taste)
- 1 bunch asparagus (with woody ends trimmed)
Instructions
Preparation
- If using chicken breasts, pound them to an even thickness for uniform cooking.
- Set up three dredging stations: In the first bowl, combine flour, salt, and pepper. In the second bowl, whisk the eggs. In the third bowl, mix breadcrumbs with lemon zest and Parmesan cheese.
- Dredge each chicken piece in flour, shake off excess, dip in egg, and coat with breadcrumb mixture.
Cooking the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add breaded chicken cutlets, cooking in batches to avoid overcrowding.
- Cook for 4-5 minutes per side until golden brown and cooked through. Ensure internal temperature reaches 165°F (75°C). Transfer to paper towel-lined plate.
Prepare the Mashed Potatoes
- Boil cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add butter, milk, sour cream, and optional garlic. Mash until desired consistency. Season with salt and pepper.
Cook the Asparagus
- In a separate pot, boil water. Add asparagus and cook for 3-4 minutes until tender-crisp. Drain and set aside.
Make the Sauce
- In the same skillet used for chicken, melt remaining butter. Add minced garlic and sauté until fragrant.
- Stir in flour and cook for one minute. Gradually whisk in milk, lemon juice, and Dijon mustard. Cook until sauce thickens, about 2-3 minutes. Season with salt and pepper.
Serving
- Place a scoop of mashed potatoes on a plate. Top with chicken cutlet and drizzle sauce over it. Arrange the asparagus alongside.
Notes
Presentation is key; offer crusty bread on the side and pair with iced tea or lemonade.