This Crusted Chicken Romano is a Cheesecake Factory Copycat Recipe and it's absolutely delish! The Chicken Breast is breaded and fried into crispy perfection. This recipe is great for weeknight dinners because it takes less than 30 minutes to make.
Chicken Romano is one of our favorite dinners. At the Cheesecake Factory, they serve it with a side of Spaghetti with a light Marinara Sauce. It also pairs really well with this Garlic Risotto, Broccoli Orzo, Creamy Pesto Pasta, and Italian Pink Sauce Pasta! You won't go wrong with any of these easy side dishes!
Why You'll Love This Recipe:
- It's super easy to make
- Uses simple ingredients
- Ready in less than 30 minutes
- Pairs well with rice, pasta, risotto, salads and more
Chicken Breast-Cut in half, then pounded into thin cutlets. They are then breaded and fried for a cheesy, panko crusted exterior.
Flour, Egg, Panko- Divided into three bowls for the dipping/dredging process. First the chicken is dipped into the flour to create a dry surface for the egg to hang onto. Next, the chicken is dipped into the egg, which acts as a glue. Third, it's dredged into the Panko and Cheese mixture, which really gives it the crusted outside after it's fried.
Parmesan and Pecorino Romano Cheese- Shredded and mixed into the Panko mixture. The cheese is crucial for flavor. Parmesan brings in a nutty taste and the Pecorino Romano has a tangy saltiness. I highly recommend good quality cheese for my recipes. Locatelli Pecorino Romano is a really great tasting brand and so is Parmigiano Reggiano.
Vegetable Oil- It's a neutral oil with a high smoke point, which is great for frying chicken.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
If you don't like using vegetable oil, you could use peanut oil or canola oil instead. Do not use butter or olive oil. It won't work in this recipe because it has a lower burning point. If you don't like fried chicken, try my baked panko chicken recipe.
I prefer Panko breadcrumbs for this recipe, but you can substitute Italian breadcrumbs instead.
How to Make Crusted Chicken Romano:
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Here are the Step by Step Instructions for this Chicken Romano.
Step 1: Slice each chicken breast in half lengthwise with the knife parallel to the cutting board to create two thinner chicken cutlets. Cover the cutting board with plastic wrap and pound with a kitchen mallet until they are all even thickness. Pat dry and season with a pinch of salt and pepper.
Step 2: Get three large bowls ready for dredging the chicken. In the first bowl, whisk together the flour, salt, pepper, oregano and garlic powder. Set aside.
Step 3: In bowl 2, whisk together the eggs. In bowl 3, toss together the parmesan, pecorino romano and panko breadcrumbs.
Step 4: Dredge the chicken breast in the flour mixture.
Step 5: Move the chicken from the flour mixture into the egg mixture.
Step 6: Dredge the chicken into the Panko and Cheese Mixture.
Step 7: Lay them on a plate or cutting board to get ready for frying. Work in two batches to not overcrowd the pan.
Step 8: Heat ⅓ cup of vegetable oil in a stainless steel skillet over medium heat. Allow the oil to get hot before adding chicken. Carefully cook the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Remove to a plate and tent with foil. Then, add remaining oil, if needed, and cook next batch.
Step 9: Top with fresh parsley and additional pecorino cheese if desired and serve.
It's important to pound the cutlets into similar size, so they cook evenly. I also recommend using a Stainless Steel Skillet for this recipe for even cooking.
Coat the entire outside of the chicken breasts with the panko mixture.
Shred the cheese from a block for the best taste. Bagged, pre-shredded cheeses contain an anti-caking agent that doesn't melt as well.
Make sure the vegetable oil is hot before adding the chicken. To test, add a crumble of panko breading to the oil and listen for a loud sizzle, but not popping. If it's popping, turn down the heat. The chicken should brown nicely, but watch the heat to ensure it's not burning.
Slice a chicken breast lengthwise with the knife parallel to the cutting board to make two thinner breasts. Cover with plastic wrap and pound into even thickness. Dredge in flour, egg, then breadcrumbs or panko. Pan fry in a skillet over medium heat with a neutral oil, like vegetable oil, that has a high burning point.
So many delicious sides, salads, and drinks go with this crispy chicken! Here's a list of my favorites to pair with Chicken Romano:
Four Cheese Pasta
Spicy Arrabiata Pasta
Spaghetti with Alfredo Sauce
Garlic Bread in the Air Fryer
Caprese Burrata Salad
For the best chicken cutlets, fry in vegetable oil with about half of the width of the chicken covered in oil in the pan. A stainless skillet over medium heat works best with distributing even heat in the pan. Make sure the oil is hot by doing a test and dropping in a tiny piece of breading and watching for a good sizzle right away. If you add the chicken into cold oil, it will absorb into the breading and not taste right.
Store in a sealed container in the fridge and reheat in the oven for 10 to 15 minutes at 350 degrees. This chicken tastes great for leftovers. Cut into small pieces and toss into salads or wraps or toss into easy pastas, like this Creamy Pasta Primavera.
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