If you’re a fan of The Cheesecake Factory’s Crusted Chicken Romano, you have to try making it at home! The crispy, cheesy crust is unreal.
I love how quick and easy this dish comes together. The key is pounding the chicken breasts nice and thin so they cook up fast.
A little Italian seasoning in the flour adds an extra pop of flavor to the breading.
It’s perfect for a cozy night in or when you want to treat your family and friends to something special.
Why You’ll Love This Crusted Chicken Romano
Crispy Texture: The chicken has an ultra-crispy crust, achieved through a perfect blend of panko breadcrumbs and Romano cheese.
Cheesy Goodness: This dish offers a savory, cheesy flavor in every bite, reminiscent of classic Italian dishes like chicken Parmesan.
Quick and Convenient: Ready in under an hour, this recipe is a quick solution for a weeknight dinner. You can enjoy a restaurant-quality meal without the wait.
Versatile: The chicken pairs beautifully with a variety of sides, such as pasta, salad, or mashed potatoes.
Ingredients
- Chicken Breasts: The star of the show. They’re halved and pounded thin for quick cooking and maximum crunch.
- Grated Romano Cheese: It adds a tangy kick to the crust and elevates the dish to restaurant-quality.
- All-Purpose Flour: It creates a dry surface for the egg wash to cling to.
- Italian Seasoning: It infuses the flour with aromatic goodness.
- Eggs and Water: The glue that holds it all together.
- Panko Bread Crumbs: They’re larger, airier, and crunchier than regular breadcrumbs for ultimate texture.
- Salt and Black Pepper: The dynamic duo enhances all the flavors and brings the dish to life.
- Vegetable Oil: It gives the chicken its golden-brown, crispy exterior that’s irresistibly delicious.
How to Make Crusted Chicken Romano
Follow these simple steps to enjoy a restaurant-quality dinner.
1. Prepare the chicken. Slice each chicken breast in half lengthwise to create 6 thin cutlets. Place the cutlets between plastic wrap or in a zip-top bag and gently pound them with a meat mallet until about ¼” thick. Season both sides with salt and black pepper.
2. Set up breading stations. Arrange three shallow dishes on the counter. In the first dish, combine the flour and Italian seasoning. In the second dish, whisk the eggs with water until frothy. In the third dish, mix the panko bread crumbs and grated Romano cheese.
3. Bread the chicken. Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Dip the floured cutlets into the egg mixture, letting any excess drip off. Finally, coat each cutlet thoroughly with the panko and Romano mixture, pressing lightly to ensure the crumbs adhere. Allow the breaded cutlets to rest for 5 minutes.
4. Fry the chicken. Pour enough vegetable oil into a large skillet to reach a depth of ¼ to ½ inch. Heat the oil over medium-high heat until shimmering. Carefully add the cutlets to the skillet, cooking in batches if necessary to avoid crowding. Fry each cutlet for 4-5 minutes per side or until golden brown and cooked through.
5. Serve. Transfer the cooked chicken to a serving plate and cover lightly with foil to keep warm. Serve with your choice of pasta and sauce, such as marinara, pesto, or Alfredo. Garnish with extra grated Romano cheese and a squeeze of fresh lemon juice. Enjoy!
Tips for the Best Crusted Chicken Romano
Follow these tips for the very best dish.
- Don’t sbeautyevalp on quality. Grate fresh Romano cheese. Freshly grated cheese offers better flavor and is often more cost-effective than pre-shredded options.
- Choose the right chicken. While thin chicken breast cutlets are traditional, boneless chicken thighs can also be used for a juicier result.
- Make it extra cheesy. For an extra cheesy twist, top the fried cutlets with mozzarella and bake at 350°F for 8-10 minutes, until the cheese is melted and bubbly.
- Try the air fryer. Bread the chicken as directed, then air fry at 400°F for 7-9 minutes, flipping halfway, for a lighter option.
- Have fun with flavors. Experiment with different seasoning blends of cheeses (like Parmesan or Asiago), or add herbs to the breading for variety.
- Make it a feast. Pair with pasta or veggies. Serve the chicken with pasta and marinara sauce, or try it with mashed potatoes, roasted vegetables, or a fresh salad.
How to Store
If you have leftover chicken, keep it fresh with these tips.
To Store: Place cooled chicken in an air-tight container and refrigerate for up to 3 days. For make-ahead prep, store breaded uncooked chicken on a baking sheet in the fridge for up to 24 hours.
To Reheat: Warm the chicken in a 350°F oven for 10-15 minutes until heated through. Or, reheat in an air fryer at 350°F for 3-5 minutes for optimal crispiness.
Crusted Chicken Romano (Cheesecake Factory Copycat)
6
servings30
minutes25
minutes433
kcalIf you love Crusted Chicken Romano, this Cheesecake Factory copycat is a must-try! It’s savory, crunchy, and guaranteed to satisfy.
Ingredients
3 chicken breasts, halved lengthwise
Salt and black pepper, to taste
½ cup all-purpose flour
1 teaspoon Italian seasoning
2 large eggs
2 tablespoons water
1 ½ cups panko bread crumbs
1 ½ cups grated Romano cheese, plus ½ cup extra for serving
Vegetable oil, for frying
Instructions
- Slice each chicken breast in half lengthwise to create 6 thin cutlets. Place the cutlets between plastic wrap or in a zip-top bag and gently pound them with a meat mallet until about ¼” thick. Season both sides with salt and black pepper.
- Arrange three shallow dishes on the counter. In the first dish, combine the flour and Italian seasoning. In the second dish, whisk the eggs with water until frothy. In the third dish, mix the panko bread crumbs and grated Romano cheese.
- Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Dip the floured cutlets into the egg mixture, letting any excess drip off. Finally, coat each cutlet thoroughly with the panko and Romano mixture, pressing lightly to ensure the crumbs adhere. Allow the breaded cutlets to rest for 5 minutes.
- Pour enough vegetable oil into a large skillet to reach a depth of ¼ to ½ inch. Heat the oil over medium-high heat until shimmering. Carefully add the cutlets to the skillet, cooking in batches if necessary to avoid crowding. Fry each cutlet for 4-5 minutes per side or until golden brown and cooked through.
- Transfer the cooked chicken to a serving plate and cover lightly with foil to keep warm. Serve with your choice of pasta and sauce, such as marinara, pesto, or Alfredo. Garnish with extra grated Romano cheese and a squeeze of fresh lemon juice. Enjoy!
yes I cant find your recipe for meatballs with Gueyere and mozzarella cheese on top of mashed potatos. could you send it to me. wanted to make it today. thanks
Hi, Lois!
I think you’re looking for French Onion Meatballs. I’ve sent the link to your email. Hope it was the right one! 🙂
Love this recipe, have to try it for sure.
Can I ask something?
1. instead of italian seasoning, can I use curry?
2. if I don’t find romano cheese, can I substitute with parmesan or suggest a better cheese please?
3. can I bake instead of frying, not a big fun of frying.
Thanks.