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Cheesecake Factory Chicken Cutlet

This dish is the perfect combination of crispy and creamy, making it a family favorite that’s oh-so-simple to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Cutlet
  • 2 pieces chicken breasts, thinly sliced
  • 1 cup Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 pieces eggs, beaten
  • Salt and pepper to taste
  • fluid ounces Oil for frying
For the Creamy Lemon Sauce
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 1 piece Zest of 1 lemon
  • 1/4 cup Parmesan cheese, grated

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
  2. Set up a breading station: place flour in one plate, beaten eggs in another, and Panko breadcrumbs in a third.
  3. Dredge each chicken breast in flour, dip into eggs, and coat with Panko breadcrumbs.
Cooking
  1. Heat oil in a skillet over medium heat.
  2. Fry each chicken breast until golden brown and fully cooked, about 4-5 minutes per side.
Making the Sauce
  1. In a separate saucepan, combine heavy cream, lemon juice, lemon zest, and Parmesan cheese.
  2. Heat gently until thickened.
Serving
  1. Serve the chicken topped with creamy lemon sauce.

Notes

To keep your Chicken Cutlet fresh, store it in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.