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Chicken Cutlet (The Cheesecake Factory Copycat)

Enjoy the iconic Chicken Cutlet from The Cheesecake Factory at home with this easy, budget-friendly recipe that delivers crispy chicken and a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces chicken tenderloins Look for organic or hormone-free options for the best flavor and quality.
  • 0.5 cup all-purpose flour Any brand will do, but I lean towards Gold Medal.
  • 2 large eggs Fresh farm eggs yield the best flavor.
  • 1 cup panko breadcrumbs Kikkoman recommended for extra crunch.
  • 1 piece lemon zest Fresh is best!
For the Cream Sauce
  • 0.25 cup grated pecorino romano cheese Freshly grated is preferred!
  • 0.25 cup extra virgin olive oil Look for high-quality brands like Colavita.
  • 2 tablespoons butter Use unsalted for better control over seasoning.
  • 1 tablespoon extra virgin olive oil For cooking the sauce.
  • 1 tablespoon all-purpose flour To thicken the sauce.
  • 1 tablespoon minced garlic Fresh garlic elevates the dish.
  • 0.25 cup milk Simple 2% works well!
  • 0.75 cup heavy cream For that rich, luscious texture.
  • 0.25 cup chicken broth Homemade is best, but store-bought works in a pinch.
  • 2 tablespoons lemon juice Fresh-squeezed for the brightest flavor.
  • 1 tablespoon butter For finishing the sauce.

Method
 

Preparation
  1. Pound the chicken tenderloins to an even thickness of roughly ½ inch.
Bread the Chicken
  1. Set up three bowls: Flour seasoned with salt and pepper, whisked eggs, and panko breadcrumbs combined with lemon zest and grated pecorino.
  2. Coat each chicken piece in flour, then egg, and finally in the panko mixture.
Cook the Chicken
  1. Heat olive oil and butter in a large skillet over medium heat. Add the chicken cutlets and cook for 3-5 minutes per side until golden brown.
  2. Transfer cooked chicken to a paper towel-lined plate to drain.
Make the Sauce
  1. Sauté minced garlic in olive oil over medium-low heat until fragrant.
  2. Whisk in flour to create a roux, then gradually add milk, heavy cream, and chicken broth while whisking.
  3. Simmer the sauce for 3-5 minutes until thickened, then stir in lemon juice and finish with butter.
Serve
  1. Plate the chicken cutlets and drizzle generously with the creamy sauce and garnish as desired.

Notes

Test chicken doneness with a meat thermometer for 165°F. Store leftovers in an airtight container in the fridge for up to 3 days. Prepare cutlets ahead of time and bread them before frying. For extra crispiness, double coat the cutlets in flour before panko.