Restaurant Copycat Recipes

I put together 30 Restaurant style meals at home that pull back the curtain on the clever ingredient swaps and presentation tricks restaurants quietly use.

I’ve spent years reverse-engineering restaurant dishes, tasting, noodling, and taking notes until flavors started to make sense. In this collection of 30 Restaurant Copycat Recipes I pull back the curtain on those menu mysteries so you can make bold, familiar plates at home.

Sometimes the trick is a slick of unsalted butter, sometimes a tiny splash of soy sauce, turns out the smallest move can change everything. I’m not promising exact clones but I do promise curiosity, clever shortcuts, and a few happy accidents.

If you like Cheap Copycat Recipes or crave Restaurant Style Meals At Home, you’re in the right place.

Ingredients

• All purpose flour: Provides carbs and some protein, makes baked goods tender, low in fiber.
• Granulated sugar: Adds sweetness and calories, no fiber, spikes blood sugar if overdone
• Unsalted butter: Rich in fat and flavor, adds moisture, provides vitamin A, use sparingly.
• Eggs: Great protein and binding, adds moisture and richness, really versatile in cooking.
• Extra virgin olive oil: Heart healthy fats, adds fruity savory notes, great for dressings or low heat sautés.
• Chicken breasts: Lean protein, low fat when skinless, adapts to many flavors, can dry out.
• Parmesan cheese: Sharp salty umami, adds savory depth, mostly fat and protein, sprinkle sparingly.
• Garlic: Strong pungent flavor, tiny calories, linked to immune benefits, fresh tastes brighter than powder.
• Lemons: Bright acidic citrus, adds sourness and freshness, vitamin C, balances rich dishes.
• Soy sauce: Salty umami adds savory depth and salt, watch sodium levels

Ingredient Quantities

• All-purpose flour, 5 lb (about 20 cups)
• Granulated sugar, 4 lb (about 9 cups)
• Light brown sugar, packed, 2 lb (about 4 cups)
• Powdered sugar, 1 lb (about 4 cups)
• Unsalted butter, 6 lb (about 24 sticks)
• Vegetable oil, 64 fl oz (2 L)
• Extra virgin olive oil, 32 fl oz (1 L)
• Sesame oil, 8 fl oz
• Canola oil, 32 fl oz
• Eggs, large, 5 dozen (60)
• Whole milk, 2 gallons
• Heavy cream, 2 quarts (1.9 L)
• Buttermilk, 1 quart
• Cream cheese, 3 lb
• Sour cream, 2 pints
• Cheddar cheese, shredded, 2 lb
• Parmesan cheese, grated, 1 lb
• Mozzarella, shredded, 2 lb
• Chicken breasts, boneless skinless, 10 lb
• Ground beef, 5 lb
• Bacon, thick cut, 3 lb
• Shrimp, peeled and deveined, 5 lb
• Chicken stock, low sodium, 2 gallons
• Beef stock, low sodium, 1 gallon
• Canned crushed tomatoes, 4 x 28 oz
• Tomato paste, 2 x 6 oz cans
• Soy sauce, low sodium, 1 L
• Fish sauce, 8 fl oz
• Worcestershire sauce, 12 fl oz
• Balsamic vinegar, 12 fl oz
• White wine vinegar, 12 fl oz
• Rice vinegar, 12 fl oz
• Ketchup, 20 oz
• Mayonnaise, 30 oz
• Dijon mustard, 8 oz
• Cornstarch, 1 lb
• Baking powder, 8.1 oz
• Baking soda, 8 oz
• Active dry yeast, 2 x 0.25 oz packets
• Cocoa powder, unsweetened, 8 oz
• Semi-sweet chocolate chips, 12 oz
• Pure vanilla extract, 2 fl oz
• Honey, 12 oz
• Maple syrup, 8 fl oz
• Lemons, 12
• Limes, 12
• Garlic bulbs, 6
• Yellow onions, 10
• Red onions, 4
• Scallions (green onions), 2 bunches
• Russet potatoes, 10 lb
• Baby potatoes or Yukon gold, 5 lb
• Romaine lettuce, 3 heads
• Mixed salad greens, 1 lb
• Fresh basil, 1 bunch
• Fresh cilantro, 1 bunch
• Fresh parsley, 1 bunch
• Long grain white rice, 5 lb
• Arborio rice (for risotto), 1 lb
• Dry pasta (spaghetti or linguine), 2 lb
• Flour tortillas, 24 count (8 inch)
• Panko breadcrumbs, 1 lb
• Plain breadcrumbs, 1 lb
• Kosher salt, 3 lb
• Fine sea salt, 8 oz
• Black pepper, ground, 8 oz
• Paprika, 4 oz
• Smoked paprika, 2 oz
• Chili powder, 4 oz
• Ground cumin, 4 oz
• Dried oregano, 1 oz
• Dried thyme, 1 oz
• Red pepper flakes, 2 oz
• Bay leaves, 1 oz
• Chipotle peppers in adobo, 7 oz can
• Sriracha, 9 oz
• Hoisin sauce, 8 oz
• Oyster sauce, 8 oz
• Peanut butter, creamy, 16 oz
• Instant coffee or espresso powder, 2 oz
• Heavy-duty aluminum foil wrappers and parchment, optional for baking

How to Make this

1. Preheat oven to 425 F. Put a large pot of salted water on to boil for the pasta so it’s ready when the sauce is. Pat 4 boneless skinless chicken breasts dry, slice them in half horizontally to make 8 cutlets, then gently pound to about 1/2 inch thickness between plastic wrap.

2. Make a three-bowl dredging station: bowl 1 = 1 cup all-purpose flour seasoned with 1 tsp kosher salt and 1/2 tsp black pepper; bowl 2 = 2 large eggs beaten with 1 tbsp water; bowl 3 = 1 cup panko + 1 cup plain breadcrumbs + 1/2 cup grated Parmesan + 1 tsp dried oregano + 1/2 tsp garlic powder. Season cutlets with salt and pepper, then dredge flour, egg, and press into the breadcrumb mix so they stick.

3. Heat 1/4 inch vegetable oil or canola oil in a large skillet over medium-high heat. When shimmering, add cutlets in batches so they dont crowd, cooking 2 to 3 minutes per side until golden and crisp. Transfer to a paper towel lined plate. You want them browned not cooked through.

4. While chicken browns, start the sauce: reduce heat to medium, add 2 tbsp extra virgin olive oil to the same skillet, sauté 1 diced yellow onion until soft, add 3 cloves minced garlic and cook 30 seconds. Stir in two 28 oz cans crushed tomatoes, 2 tbsp tomato paste, 1 tsp sugar, 1 tsp dried oregano, 6 torn basil leaves (or 1 tbsp dried), a splash of balsamic vinegar (1 tsp), salt and pepper to taste. Simmer 10 to 12 minutes to concentrate.

5. Taste sauce and adjust: if too acidic add a pinch more sugar, if thin simmer a bit longer, if needs depth add 1 tsp Worcestershire. Stir in 1/2 cup grated Parmesan and 1/4 cup chicken stock if you want a looser sauce for the pasta.

6. Cook dry pasta (spaghetti or linguine) per package to al dente in the boiling water, reserve 1 cup pasta water, drain and toss with a ladle or two of sauce so it doesnt sit plain.

7. Assemble for baking: spread a thin layer of sauce in a baking dish or ovenproof skillet, nestle the browned cutlets in, spoon more sauce over each, then top each with shredded mozzarella (about 1/2 cup per cutlet) and a sprinkle of Parmesan.

8. Bake at 425 F for 10 to 12 minutes until cheese is bubbling and chicken reaches 165 F. If you like a golden top, broil 1 to 2 minutes but watch it closely or it will burn.

9. Let chicken rest 3 to 5 minutes, then serve over the sauced pasta, spoon extra sauce from the pan, finish with torn fresh basil and a drizzle of extra virgin olive oil and a grind of black pepper.

10. Leftovers hack: cool completely then refrigerate. Reheat in a 350 F oven covered with foil 15 to 20 minutes to keep crust crisp. If sauce is thick, thin with reserved pasta water or a splash of chicken stock.

Equipment Needed

1. Large pot for boiling salted pasta water
2. Colander for draining pasta
3. Meat mallet or rolling pin plus plastic wrap to pound cutlets (dont forget the plastic)
4. Three medium bowls for the flour, egg and breadcrumb stations
5. Measuring cups and spoons
6. Shallow plates or rimmed baking sheet for dredged cutlets and resting
7. Large heavy skillet (cast iron or stainless) for frying and starting the sauce
8. Wooden spoon and heatproof spatula or tongs for stirring and flipping
9. Ovenproof baking dish or ovenproof skillet for assembling and baking
10. Instant-read thermometer, box grater for Parmesan and paper towels for draining

FAQ

Restaurant Copycat Recipes Substitutions and Variations

• All-purpose flour
  • Whole wheat flour — use 1:1 but expect denser, add a little extra liquid or 1 egg for lift
  • Bread flour — 1:1, gives more chew and structure, great for yeasted breads
  • Pastry flour — 1:1, makes baked goods more tender, good for cookies and pie crusts
  • Gluten-free 1-to-1 blend — 1:1, look for blends with xanthan gum, texture won’t be exactly the same
• Unsalted butter
  • Salted butter — swap 1:1 but cut added salt by about 1/4 tsp per stick used
  • Margarine or vegan buttery spread — 1:1 for most recipes, use for dairy free options
  • Neutral oil (canola/vegetable) — use about 3/4 the amount for cakes and muffins, not good for creaming
  • Coconut oil (solid) — 1:1, adds slight coconut flavor and works well in many baked goods
• Whole milk
  • 2% or skim milk — 1:1, lower fat so baked goods may be a little less rich
  • Buttermilk — 1:1, gives tang and tender crumb, reduce any added acid in the recipe
  • Half-and-half diluted with water — mix equal parts half-and-half and water to mimic whole milk
  • Unsweetened soy or almond milk — 1:1, soy is closest in protein, almond adds nuttier note
• Eggs (large)
  • Flax or chia “egg” — 1 tbsp ground + 3 tbsp water = 1 egg, good for binding in muffins and quick breads
  • Applesauce — 1/4 cup = 1 egg, adds moisture, best in cakes and brownies
  • Mashed banana — 1/4 cup = 1 egg, works in sweet breads but adds banana flavor
  • Silken tofu, pureed — 1/4 cup = 1 egg, good for dense cakes and brownies, not for whipping

Pro Tips

1) Dry, season, then chill the breaded cutlets for 10 minutes before frying. The coating sticks way better if it firms up first, and you wont lose as much crumbs in the pan.

2) Get the oil hot enough 350 to 375 F before you add chicken, and cook in small batches so the oil temperature doesnt drop. If you dont have a thermometer drop a small pinch of breadcrumbs in the oil it should sizzle and float right away.

3) To keep the crust from going soggy while baking put the cutlets on a wire rack set inside your baking dish or on a rimmed sheet. That way steam can escape and the cheese still melts on top. Broil for just 1 minute at the end if you want a quick golden finish but watch it or itll burn.

4) Use reserved pasta water or a splash of stock to loosen the sauce and help it cling to pasta, and finish the sauce with a little grated cheese or a pat of butter for silkiness. Taste early and adjust acid with a pinch of sugar or a dash of vinegar so the flavors stay balanced.