Introduction

This Easy and Irresistible Cheesecake Factory Crusted Chicken Romano recipe brings a crispy, cheesy twist to classic breaded chicken cutlets. With a flavorful blend of Romano cheese, panko crumbs, and fresh herbs, it’s a delightful dish that’s simple enough for weeknights but special enough for guests.

A close-up of two golden brown, breaded chicken cutlets on a white plate, each piece has crispy edges and is topped with a glossy, creamy white sauce that slightly drips down, garnished with finely chopped green herbs scattered on top and around the plate. The texture of the chicken shows a crunchy crust with a soft inside. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breasts, sliced lengthwise for faster cooking and tender cutlets
Salt, to taste
Pepper, to taste
1 cup all-purpose flour (use gluten-free flour for a delicious alternative)
1 large egg, beaten until smooth
1 cup panko bread crumbs (regular breadcrumbs can be a substitute)
½ cup grated Romano cheese (or Parmesan for a different flavor profile)
2 tablespoons fresh parsley, chopped (optional)
1 tablespoon lemon zest (lemon juice can work too)
¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point)
1 cup shredded mozzarella cheese

Instructions

Step 1: Cut the chicken breasts lengthwise into cutlets for quick cooking. Gently pound them to an even thickness, then season both sides with salt and pepper to enhance the flavor.
Step 2: Arrange three bowls for coating: one with all-purpose flour, another with the beaten egg, and the last with a blend of panko breadcrumbs, grated Romano cheese, parsley, and lemon zest.
Step 3: Take each cutlet and coat it in the flour first, shaking off excess. Next, dip it in the egg, and finally, roll it in the panko mixture until fully covered.
Step 4: In a skillet over medium heat, add the avocado or olive oil. Let it warm until shimmering; you want it hot for a crispy texture.
Step 5: Place the breaded cutlets in the skillet. Cook for 4-5 minutes on each side until golden brown and deliciously crispy.
Step 6: After the chicken is cooked through, sprinkle shredded mozzarella evenly on top. Cover the skillet and allow it to melt for about 2-3 minutes until bubbly and gooey.
Step 7: Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges for a delightful finish.

Tips & Variations

Ensure your oil is hot before frying to achieve a perfectly crispy crust.
Refrigerate breaded cutlets for 30 minutes before cooking to help the coating adhere better.
Swap Romano cheese with Parmesan for a milder flavor.
Add a pinch of garlic powder or Italian seasoning to the breadcrumb mixture for extra flavor.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness without drying out. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A close-up image showing three golden brown, breaded chicken cutlets stacked slightly overlapping on a white plate. The cutlets have a crispy, crunchy texture with a rough crumb coating. They are covered with a creamy, pale yellow sauce that pools around the base and has a smooth, glossy finish. Small pieces of fresh green herbs, likely parsley, are sprinkled evenly over the sauce and cutlets, adding color contrast. The white plate sits on a white marbled surface with some blurred green leaves and a hint of yellow lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used, though they may require slightly longer cooking time and result in a richer flavor.

Is it possible to bake this instead of frying?

Absolutely! Bake breaded chicken cutlets at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through. Add mozzarella in the last few minutes to melt.