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Cheesecake Factory Chicken Costoletta

Cheesecake Factory Chicken Costoletta

Cheesecake Factory Chicken Costoletta is a classic Italian dish that will make any meal special. It features succulent chicken breasts filled with a flavorful mixture of fontina cheese and fresh herbs, lightly breaded and pan-fried to a crispy golden brown. This dish is sure to be a hit with family and friends alike, and can be served as part of a larger meal or as a main course.
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Cook Time 30 minutes
Course Main Course
Cuisine Italian
Calories 420 kcal

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Shallow dish

Ingredients
  

  • 2 large boneless skinless chicken breasts
  • 1/2 cup fontina cheese shredded
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain breadcrumbs
  • 1/2 cup olive oil for pan-frying

Instructions
 

  • Prepare the chicken: Cut each chicken breast in half horizontally to create 4 thin cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness.
  • Mix the stuffing: In a medium bowl, mix together the fontina cheese, parsley, thyme, garlic powder, salt, and pepper. Divide the mixture into four equal portions.
  • Stuff the chicken: Place a portion of the stuffing onto the center of each cutlet and spread it out evenly. Roll up the cutlet and secure with a toothpick if needed. Repeat with the remaining cutlets.
  • Bread the chicken: Place the breadcrumbs in a shallow dish. Dip each stuffed cutlet into the breadcrumbs, coating all sides evenly.
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
  • Serve: Transfer the chicken to a plate and serve with your favorite side dish.

Notes

Serving Suggestions

  • Serve with a side of roasted vegetables or a light salad.
  • Top with a tomato-basil sauce or a creamy mushroom sauce.
  • Garnish with fresh chopped parsley or thyme.
  • Serve over a bed of pasta or mashed potatoes.

Variation Ideas

  • Add other herbs and spices to the stuffing, such as oregano, basil, or red pepper flakes.
  • Substitute the fontina cheese for other cheeses such as mozzarella or cheddar.
  • Add diced onion, bell pepper, or other vegetables to the stuffing.
  • Substitute the breadcrumbs for crushed crackers or nuts for a different texture.
  • Use different types of chicken, such as chicken thighs or chicken cutlets.

Substitutions

  • For a gluten-free option, use gluten-free breadcrumbs.
  • Vegan cheese such as vegan mozzarella or vegan ricotta can be substituted for the fontina cheese.
  • For a vegetarian option, substitute mushrooms or eggplant for the chicken.
  • Vegetable or sunflower oil can be substituted for the olive oil.

Storage

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven or toaster oven at 350°F until heated through.

Tips

  • Season the stuffing with additional herbs and spices for extra flavor.
  • For extra crunch and flavor, dip the stuffed chicken in beaten egg before rolling in the breadcrumbs.
  • Make sure the oil is hot before adding the chicken to the skillet to prevent sticking.
  • For extra crispiness, bake the chicken in a preheated 350°F oven for 10-15 minutes.

Notes

  • The chicken can be prepared ahead of time and stored in the refrigerator for up to 8 hours.
  • The chicken can also be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
  • For a spicier version, add 1/4 teaspoon of red pepper flakes to the stuffing.
  • For extra flavor, brush the chicken with garlic-infused olive oil before baking.

Frequently Asked Questions

  • Can I use other types of cheese in this recipe?
    Yes, you can use other cheeses such as mozzarella or cheddar in place of the fontina cheese.
  • Can I freeze the chicken?
    Yes, the chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
  • Can I make this recipe gluten-free?
    Yes, you can use gluten-free breadcrumbs in place of the regular breadcrumbs.
  • Is this recipe suitable for vegetarians?
    Yes, you can substitute mushrooms or eggplant for the chicken to make this recipe vegetarian-friendly.
Keyword Chicken, Dairy-Free, Gluten-Free, Summer