Cheesecake Factory Crusted Chicken Romano Recipe
Enjoy a deliciously crispy and cheesy Cheesecake Factory style Crusted Chicken Romano that features tender chicken cutlets coated in a flavorful mixture of panko, Romano cheese, and fresh herbs, pan-fried to golden perfection and topped with melted mozzarella cheese for an irresistibly cheesy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 8 cutlets) 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 2 pounds chicken breasts, sliced lengthwise for faster cooking and tender cutlets
- to taste salt
- to taste pepper
Coating
- 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, for color and freshness)
- 1 tablespoon lemon zest (freshens up the dish; lemon juice can work too)
Cooking
- ¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point)
- 1 cup shredded mozzarella cheese (for topping)
Instructions
- Prepare the Chicken: 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.
- Set up Coating Stations: 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, chopped parsley, and lemon zest.
- Coat the Chicken Cutlets: Take each cutlet and coat it in the flour first, shaking off excess. Next, dip it in the beaten egg, and finally roll it in the panko mixture until fully covered for a crispy and flavorful crust.
- Heat the Oil: In a skillet over medium heat, add the avocado or olive oil. Let it warm until shimmering; the oil should be hot to achieve that crispy texture without absorbing excess oil.
- Cook the Chicken: Place the breaded cutlets in the hot skillet. Cook for 4-5 minutes on each side until golden brown, crispy, and cooked through.
- Add the Cheese: After the chicken is cooked, evenly sprinkle shredded mozzarella cheese over the cutlets. Cover the skillet and allow the cheese to melt for about 2-3 minutes until bubbly and gooey.
- Finish and Serve: Remove from heat, sprinkle additional fresh parsley on top, and serve with lemon wedges for a bright and delightful finish that complements the rich flavors.
Notes
- For the best results, ensure your oil is hot before frying to achieve a crispy crust.
- Refrigerate breaded cutlets for 30 minutes before cooking to help the coating adhere better.
- You can substitute Parmesan cheese for Romano if desired for a different flavor profile.
- Use gluten-free flour and breadcrumbs to adapt this recipe for gluten sensitivity.
- Lemon zest adds brightness, but lemon juice can be substituted if needed.
Keywords: Cheesecake Factory Crusted Chicken, Chicken Romano, Crispy Chicken Cutlets, Breaded Chicken, Panko Chicken, Skillet Chicken, Mozzarella Topped Chicken, Easy Chicken Dinner
