Cheesecake Factory’s Chicken Costoletta (Creamy Lemon Parmesan Pasta with Parmesan Crusted Chicken)

For the chicken:

Add flour to one plate. To another plate, add 1 part finely shredded Parmesan and one part panko. Make sure the Parmesan is finely shredded so it properly sticks to the chicken. Season both the flour and breading with chicken bouillon powder, lemon pepper, garlic powder, and onion powder. In another bowl, whisk together some eggs with heavy whipping cream. Bread 4 to 6 chicken cutlets in the flour, then into the egg, then pack on the breading. Fry in high heat oil (heated to around 320 degrees) until golden brown, letting them rest on a cooling rack.

For the Creamy Lemon Parmesan Sauce:

In a pan on medium heat, add 4 tablespoons of butter and 8 cloves of minced garlic. Cook until the wine reduces by half, then add 3 cups heavy whipping cream. Let this cook for about 7 minutes, stirring frequently. Then turn the heat down to medium-low and add 5 ounces of freshly grated Parmesan cheese. Stir the cheese in a little bit at a time. Once it’s all completely melted, add 4 tablespoons of cold butter, 1/4 cup of fresh squeezed lemon juice, the zest from 1 lemon, and salt and pepper to taste. Immediately take off the heat. Add some fresh chopped parsley to the sauce before serving.

Serve this with 1 lb of Angel hair pasta mixed with some of the sauce, the Parmesan crusted chicken, roasted asparagus, and a nice portion of the sauce on the side. Top the chicken with strips of lemon zest. Enjoy.