Cheesecake Factory Crusted Chicken Romano Made Easy at Home Recipe

Introduction

Enjoy a deliciously crispy and cheesy chicken dish inspired by Cheesecake Factory’s Crusted Chicken Romano, made easy at home. This recipe combines a flavorful breadcrumb and cheese crust with tender, juicy chicken breasts for a satisfying meal.

Ingredients

• 2 pounds Chicken Breasts (slice lengthwise for quicker cooking)
• Salt, to taste
• Pepper, to taste
• 1 cup All-Purpose Flour (substitute with gluten-free flour if needed)
• 1 large Egg (beat until smooth for even coverage)
• 1 cup Panko Bread Crumbs (regular breadcrumbs can be used if needed)
• 1/2 cup Grated Romano Cheese (feel free to swap with Parmesan)
• 2 tablespoons Fresh Parsley (optional, but highly recommended)
• 1 tablespoon Lemon Zest (fresh lemon juice is a nice alternative)
• 1/4 cup Avocado Oil or Olive Oil (olive oil has a lower smoke point)
• 1 cup Shredded Mozzarella Cheese (Provolone is another tasty option)

Instructions

1. Step 1: Slice chicken breasts lengthwise into cutlets, then gently pound them to an even thickness. Season both sides with salt and pepper.
2. Step 2: Prepare three bowls: one with all-purpose flour, a second with beaten egg, and a third with a mix of panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest.
3. Step 3: Dredge each chicken cutlet first in the flour, then dip into the beaten egg, allowing excess to drip off, and finally coat evenly with the panko mixture.
4. Step 4: Heat oil in a skillet over medium heat. Cook each chicken cutlet for 4–5 minutes per side, until golden brown and cooked through.
5. Step 5: Once the chicken is cooked, sprinkle shredded mozzarella cheese on top. Cover the skillet and let the cheese melt for about 2–3 minutes.
6. Step 6: Remove from heat, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture.
• Substitute gluten-free flour and breadcrumbs to make the dish gluten-free without sacrificing texture.
• Use fresh mozzarella instead of shredded for a creamier melt.
• Serve with a simple side salad or garlic mashed potatoes for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 350°F (175°C) until warmed through, to maintain crispiness. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and remain juicy. Just adjust cooking time slightly, as thighs can take a bit longer to cook through.

What if I don’t have Romano cheese?

Parmesan cheese is an excellent substitute and will provide a similar sharp, salty flavor that complements the breadcrumbs perfectly.

Cheesecake Factory Crusted Chicken Romano Made Easy at Home Recipe

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★★★★★

4.4 from 137 reviews

• Author: Victor
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Enjoy this easy homemade version of Cheesecake Factory’s Crusted Chicken Romano. Tender chicken cutlets are seasoned, coated in a crispy blend of Panko breadcrumbs, Romano cheese, and lemon zest, then pan-fried to golden perfection and topped with melted mozzarella cheese for a deliciously cheesy finish.

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Ingredients

Scale 1x2x3x

Chicken

• 2 pounds Chicken Breasts (sliced lengthwise for quicker cooking)
• Salt, to taste
• Pepper, to taste

Coating

• 1 cup All-Purpose Flour (or gluten-free flour)
• 1 large Egg (beaten until smooth)
• 1 cup Panko Bread Crumbs (or regular breadcrumbs)
• 1/2 cup Grated Romano Cheese (or Parmesan)
• 2 tablespoons Fresh Parsley (chopped, optional but recommended)
• 1 tablespoon Lemon Zest (freshly grated)

Cooking & Topping

• 1/4 cup Avocado Oil or Olive Oil
• 1 cup Shredded Mozzarella Cheese (or Provolone)

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Instructions

1. Preparation: Slice chicken breasts lengthwise into cutlets and gently pound them to an even thickness to ensure even cooking. Season both sides of the cutlets generously with salt and pepper.
2. Set up Breading Stations: Organize three separate bowls: one with all-purpose flour, the second with the beaten egg, and the third with a mixture of panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest.
3. Bread the Chicken: Dredge each chicken cutlet first in the flour, shaking off excess. Next, dip into the beaten egg letting any excess drip off. Finally, coat thoroughly with the panko and cheese mixture to ensure a crispy and flavorful crust.
4. Cook the Chicken: Heat the avocado or olive oil in a skillet over medium heat. Place the breaded cutlets in the hot oil and cook for 4-5 minutes on each side until the crust is golden brown and the chicken is cooked through.
5. Top with Cheese: Once cooked, sprinkle shredded mozzarella cheese evenly on top of each chicken cutlet. Cover the skillet and let the cheese melt for 2-3 minutes, creating a melty, gooey layer.
6. Serve: Remove the chicken from heat, garnish with additional fresh parsley and lemon wedges if desired, and serve immediately for best taste and texture.

Notes

• For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
• Using avocado oil is recommended due to its higher smoke point compared to olive oil.
• Fresh lemon zest adds a bright flavor; you can also use a splash of fresh lemon juice for added acidity.
• Provolone cheese works well as a substitute for mozzarella if preferred.
• Ensure chicken is pounded to even thickness to cook uniformly and avoid dryness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: Cheesecake Factory, Chicken Romano, Breaded Chicken, Crispy Chicken Cutlets, Pan-fried Chicken, Easy Chicken Recipe