Name: Easy and Irresistible Cheesecake Factory Crusted Chicken Romano Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds chicken breasts, sliced lengthwise into cutlets for faster cooking and tender texture; Salt, to taste; Pepper, to taste; 1 cup all-purpose flour (can substitute with gluten-free flour); 1 large egg, beaten until smooth; 1 cup panko bread crumbs (regular breadcrumbs can be substituted); ½ cup grated Romano cheese (Parmesan can be used as an alternative); 2 tablespoons fresh parsley, chopped (optional); 1 tablespoon lemon zest (or substitute with lemon juice); ¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point); 1 cup shredded mozzarella cheese

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Introduction

Cheesecake Factory Crusted Chicken Romano is a deliciously crispy and cheesy dish that’s perfect for family dinners or gatherings. With a golden crust made from panko and Romano cheese, this chicken cutlet combines savory flavors and a satisfying crunch that will have everyone asking for seconds.

The image shows two pieces of breaded chicken cutlets on a white plate, with a white marbled surface beneath. Each cutlet has a golden-brown crispy outer layer covered by a thick light yellow creamy sauce. Small green herb bits are sprinkled on top, adding a touch of color contrast. The sauce pools slightly around the edges of the cutlets, making the dish look rich and creamy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breasts, sliced lengthwise for faster cooking and tender cutlets
Salt, to taste
Pepper, to taste
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)
1 tablespoon lemon zest (or lemon juice)
¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point)
1 cup shredded mozzarella cheese

Instructions

Step 1: Slice the chicken breasts lengthwise into cutlets and gently pound them to an even thickness. Season both sides with salt and pepper.
Step 2: Prepare three bowls for coating: one with flour, one with beaten egg, and one with a mixture of panko breadcrumbs, Romano cheese, parsley, and lemon zest.
Step 3: Dredge each cutlet in flour, shaking off excess. Then dip into the egg, followed by rolling it in the panko mixture until fully coated.
Step 4: Heat the oil in a skillet over medium heat until shimmering and hot enough for frying.
Step 5: Cook the breaded cutlets in the skillet for 4-5 minutes on each side until golden brown and crispy.
Step 6: Sprinkle shredded mozzarella on top of each cutlet, cover the skillet, and melt the cheese for 2-3 minutes until bubbly.
Step 7: Remove from heat, garnish with fresh parsley, and serve immediately with lemon wedges.

Tips & Variations

Ensure your oil is hot before adding chicken to achieve the signature crispy crust.
Pound chicken evenly for consistent cooking and tenderness.
Refrigerate breaded cutlets for 30 minutes before cooking to help the coating stick better.
For extra cheesy flavor, mix mozzarella with provolone cheese.
Try gluten-free flour and breadcrumbs for a gluten-free version.
Add fresh basil or thyme to the breadcrumb mix for an herby twist.
Spice it up with chili flakes or cayenne pepper in the panko mixture.
For a dairy-free option, substitute Romano cheese with nutritional yeast and use a dairy-free cheese topping.
Vegetarian alternative: use breaded eggplant or zucchini slices instead of chicken.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days to keep it juicy and crispy. You can also freeze the breaded cutlets for up to 3 months; cook them from frozen, adding a few extra minutes to the cooking time. Reheat using an oven or air fryer to maintain the crispy texture, as microwaving may cause sogginess.

How to Serve

The image shows a close-up of two pieces of golden-brown breaded chicken on a white plate. Each piece has a crispy, rough-textured crust with areas of light browning and small crunchy bits. They are covered by a smooth, creamy light yellow sauce that drips down the sides, giving a shiny look. Small green herb pieces are sprinkled on top and around the chicken, adding a bit of color contrast. The plate sits on a white marbled surface that softly reflects light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How should I store leftover Cheesecake Factory Crusted Chicken Romano?

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. This keeps the chicken juicy while maintaining its crispy coating.

Can Cheesecake Factory Crusted Chicken Romano be frozen?

Absolutely! You can freeze the breaded cutlets for up to 3 months. Cook them from frozen, adding a few extra minutes to ensure they are fully cooked.