How to make chicken cutlets?

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.

What to serve with Chicken Romano?

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 Limoncello Spritz

What is the secret to frying chicken cutlets without burning?

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.

Crusted Chicken Romano (Cheesecake Factory Copycat Recipe)

Description

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!

Ingredients

Scale

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

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Instructions

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.
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.
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.
Work in two batches to not overcrowd the pan. Heat 1/3 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.
Top with fresh parsley and additional pecorino cheese if desired and serve.

Equipment

Cheese Grater

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Mixing Bowls

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skillet

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Notes

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