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Cheesecake Factory Crusted Chicken Romano Recipe

Cheesecake Factory Crusted Chicken Romano Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 83 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Main-course
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Halal

Description

Indulge in the Cheesecake Factory Crusted Chicken Romano—a restaurant-style entrée made at home and coated in a crisp Romano cheese and breadcrumb crust. Each chicken cutlet is juicy inside, crunchy outside, and finished with a hint of Italian herbs for a family-friendly main course that’s sure to impress.

Ingredients

Units Scale

For the Chicken

  • 3 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste

For the Breading

  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup grated Romano cheese
  • 1 cup Italian seasoned breadcrumbs

For Cooking

  • 1/4 cup olive oil (or more as needed for frying)

Instructions

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Pound to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
  2. Set Up the Breading Station: Place the flour in a shallow dish. In a second dish, whisk together the eggs and milk until smooth. In a third dish, combine the grated Romano cheese and breadcrumbs, mixing well.
  3. Bread the Chicken: Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, coating all over. Finally, press into the breadcrumb-Romano mixture, ensuring each piece is evenly coated and gently pressing so the crust adheres well.
  4. Fry the Chicken: Heat olive oil over medium heat in a large skillet. Once the oil shimmers, add the chicken. Cook 3–4 minutes per side, or until the crust is golden brown and the chicken is cooked through. Work in batches if needed to avoid crowding the pan.
  5. Drain and Serve: Transfer the cooked chicken to a paper towel-lined plate. Let rest for 2–3 minutes. Serve hot, optionally with a squeeze of lemon, your favorite pasta, or marinara sauce.

Notes

  • Pounding the chicken ensures even cooking and a juicy result.
  • Straight Romano cheese gives a sharp flavor—Parmesan may be substituted for a milder touch.
  • For extra crunch, let the breaded chicken rest for a few minutes before frying.
  • This dish pairs well with angel hair pasta and a light tomato sauce.

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 520
  • Sugar: 2g
  • Sodium: 990mg
  • Fat: 26g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 52g
  • Cholesterol: 175mg

Find it online: https://newsvks.com/cheesecake-factory-crusted-chicken-romano-recipe/