Indulge in Cheesecake Factory Crusted Chicken Romano Tonight!
Recreate the Cheesecake Factory’s Crusted Chicken Romano with tender chicken breasts coated in a crunchy panko and Romano cheese crust, topped with melted mozzarella.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Ingredients
- 2 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Romano cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
- 1/2 cup avocado oil or olive oil
- 1 cup shredded mozzarella cheese
Instructions
1. Prep the chicken by slicing the breasts lengthwise for even cooking and set aside.
2. Season the chicken with salt and pepper, then dredge each piece in all-purpose flour, shaking off any excess.
3. Dip the floured chicken into the beaten egg, coating each piece evenly.
4. Press the egg-coated chicken into the panko, Romano cheese, parsley, and lemon zest mixture until fully coated.
5. Heat the oil in a skillet over medium heat. Cook the breaded chicken for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
6. Sprinkle the shredded mozzarella cheese over the cooked chicken. Cover the skillet briefly to allow the cheese to melt.
7. Plate the Cheesecake Factory Crusted Chicken Romano and serve it immediately, while the cheese is still hot and melty.
Notes
Use fresh, high-quality ingredients for better flavor.
Slice the chicken evenly to ensure proper cooking.
Maintain oil temperature between 350°F and 375°F for a perfect crust.
Substitute gluten-free flour and breadcrumbs if needed.
Nutrition
- Serving Size: 4 ounce
- Calories: 380
- Sugar: 0g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Chicken, Romano, Cheesecake Factory