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Crispy Chicken Romano topped with parsley and cheese.

Crusted Chicken Romano (Cheesecake Factory Copycat Recipe)

  • Author: Tara Smithson
  • Total Time: 25 minutes
  • Yield: 4 chicken cutlets 1x


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. Plus, it takes less than 30 minutes to make!


  • 2 chicken breasts
  • 1 cup all purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs, whisked
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, shredded fine
  • 1/2 cup pecorino romano cheese, shredded fine
  • 2/3 cup vegetable oil
  • Optional for Garnish: 1 tablespoon fresh parsley, minced + 2 tablespoons of pecorino romano, shredded 


  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.
  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. In bowl 2, whisk together the eggs. In bowl 3, toss together the parmesan, pecorino romano and panko breadcrumbs.
  3. Dredge the chicken breast in the flour mixture. Move the chicken from the flour mixture into the egg mixture. Next, dredge into the Panko and Cheese Mixture. Lay them on a cutting board or plate for frying.
  4. Work in two batches to not overcrowd the pan. Heat 1/3 cup of vegetable oil in a stainless steel skillet over medium heat.
  5. 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.
  6. 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. 

Coat the entire outside of the chicken breasts with the panko mixture. 

Shred the cheese from a block for the best taste. Bagged 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. 

I recommend using a Stainless Steel Skillet for this recipe for even cooking. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: stovetop
  • Cuisine: Italian

Keywords: Chicken Romano, Crusted Chicken Romano, Cheesecake Factory Chicken Romano