Hello, lovely people! Today, we’re bringing a taste of a favorite restaurant right into your kitchen with this incredibly delicious and surprisingly simple “Cheesecake Factory Style Chicken Cutlet” recipe. It’s got that wonderful crispy exterior and a juicy, flavorful inside that we all love. Plus, it’s made with ingredients you likely already have on hand and is super easy on the joints!
This recipe focuses on tender chicken breast, a satisfyingly crunchy coating, and a simple, yet delightful seasoning. It’s perfect for a weeknight dinner or a special Sunday meal. Let’s get cooking!
Yields: 2 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
What You’ll Need:
2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
- 2 large eggs
- 1 cup Panko breadcrumbs (these give a fantastic crunch!)
- 2-3 tablespoons olive oil or vegetable oil, for frying
Let’s Get Cooking! Prep Your Chicken: If your chicken breasts are on the thicker side, you can gently pound them to an even thickness. This helps them cook more evenly. You can do this by placing them between two pieces of plastic wrap and using a rolling pin or a heavy pan.
- Set Up Your Dredging Station: Get three shallow dishes ready.
- In the first dish, whisk together the flour, salt, pepper, garlic powder, onion powder, and Italian seasoning.
- In the second dish, lightly beat the eggs with a fork.
- In the third dish, place the Panko breadcrumbs.
- Coat Your Chicken: Take each chicken breast and first dredge it in the seasoned flour, making sure to coat both sides. Shake off any excess. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken into the Panko breadcrumbs, ensuring it’s fully coated. This triple-coat is the secret to that amazing crunch!
- Get the Pan Ready: Heat the olive oil in a large skillet over medium-high heat. You want enough oil to generously coat the bottom of the pan.
- Fry to Perfection: Carefully place the breaded chicken cutlets into the hot oil. Don’t overcrowd the pan; cook them one at a time if needed. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Serve: Once cooked, transfer the chicken cutlets to a plate lined with paper towels to drain any excess oil.
And there you have it! Your very own Cheesecake Factory style chicken cutlets. These are wonderful served with your favorite side salad, some steamed vegetables, or even a simple baked potato. Enjoy this comforting and delicious meal, made with love!
Let us know in the comments if you give this a try! Happy cooking! ❤️ .