Step 1: Flatten the chicken breasts using a meat mallet, pounding them to approximately ¼ inch thickness for even cooking. Rub each piece with 1 tsp salt to season throughout.

Step 2: Create your breading station with 3 shallow bowls. Bowl 1 contains all-purpose flour. Bowl 2 holds buttermilk. Bowl 3 combines panko breadcrumbs, fresh lemon zest, and grated Romano cheese-mix these thoroughly.

Step 3: Coat each chicken piece systematically: dredge in flour, shaking off excess; dip completely in buttermilk; then press firmly into the breadcrumb mixture, ensuring full coverage on both sides.

Step 4: Heat ¼ cup olive oil and 2 tbsp butter in a large frying pan over medium heat. Once the butter melts and begins to shimmer, carefully add the breaded chicken (work in batches if necessary to avoid overcrowding).

Step 5: Cook for 4–5 minutes per side until the coating turns deep golden brown and audibly crispy. Check that the internal temperature reaches 74°C/165°F for food safety.

Step 6: Transfer the crispy chicken costoletta Cheesecake Factory style to a paper towel-lined plate to absorb excess oil. Set aside while preparing the sauce.

Step 7: Heat 1 tbsp olive oil in a medium saucepan over low-medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Step 8: Whisk in 1 tbsp flour to create a roux, then gradually incorporate the milk, heavy cream, chicken broth, lemon juice, and ¼ tsp salt while whisking constantly.

Step 9: Increase heat to medium-high and bring the sauce to a gentle boil, whisking continuously until it thickens to coat the back of a spoon (approximately 3–5 minutes).

Step 10: Remove from heat and stir in 1 tbsp butter until completely melted and incorporated, creating a silky finish.

Place the Cheesecake Factory chicken costoletta on serving plates, drizzle generously with the creamy lemon sauce, and serve alongside mashed potatoes and fresh asparagus for an authentic restaurant presentation.