Easy and Irresistible Cheesecake Factory Crusted Chicken Romano Recipe
Introduction
Cheesecake Factory Crusted Chicken Romano is a savory dish featuring crispy panko and Romano cheese crust that turns ordinary chicken into an irresistible meal. This easy recipe brings restaurant-quality flavor to your home kitchen, perfect for family dinners or special occasions.
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)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon zest (lemon juice can also be used)
- ¼ cup avocado oil or olive oil (avocado oil recommended for higher smoke point)
- 1 cup shredded mozzarella cheese
Instructions
- Step 1: Cut the chicken breasts lengthwise into cutlets for quick cooking. Gently pound them to an even thickness, then season both sides with salt and pepper.
- Step 2: Set up three bowls: one with flour, one with beaten egg, and one with a mixture of panko breadcrumbs, Romano cheese, parsley, and lemon zest.
- Step 3: Coat each cutlet in flour, shaking off excess, then dip in beaten egg, and finally press into the panko mixture until fully covered.
- Step 4: Heat the oil in a skillet over medium heat until shimmering and hot for a crispy texture.
- 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 evenly over the cooked chicken, cover the skillet, and let the cheese melt for 2-3 minutes until bubbly.
- Step 7: Remove from heat, garnish with fresh parsley, and serve with lemon wedges for a fresh finish. Enjoy immediately!
Tips & Variations
- Preheat the oil until it shimmers; hot oil is key to achieving a crispy crust.
- Pound chicken to an even thickness for uniform cooking and tenderness.
- Refrigerate breaded cutlets for 30 minutes before cooking to help the coating adhere better.
- Mix mozzarella with provolone for a richer, layered cheese flavor.
- Try gluten-free flour and panko for a gluten-free version.
- For a dairy-free option, substitute Romano cheese with nutritional yeast and use dairy-free cheese.
- Add fresh herbs like basil or thyme to the breadcrumb mix for extra aroma.
- Spice it up by mixing chili flakes or cayenne pepper into the coating blend.
- Replace chicken with eggplant or zucchini slices for a vegetarian twist.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days to maintain juiciness and crispiness. For longer storage, freeze breaded cutlets for up to 3 months; cook from frozen, adding extra time as needed. Reheat in an oven or air fryer to keep the crust crispy—avoid microwaving to prevent sogginess.
How to Serve
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 helps keep the chicken juicy while preserving the crispy crust.
Can Cheesecake Factory Crusted Chicken Romano be frozen?
Yes, you can freeze the breaded cutlets for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time to ensure they are fully cooked.
PrintEasy and Irresistible Cheesecake Factory Crusted Chicken Romano Recipe
Cheesecake Factory Crusted Chicken Romano Made Easy at Home is a savory and crispy chicken dish featuring a golden crust of panko breadcrumbs and grated Romano cheese. This recipe yields tender, flavorful chicken cutlets topped with melted mozzarella cheese, perfect for a comforting family dinner or special occasion. The lemon zest and fresh parsley add a refreshing brightness to the rich, cheesy crust, creating a delightful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 cutlets 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Coating
- 2 pounds chicken breasts, sliced lengthwise for faster cooking and tender cutlets
- Salt, to taste, enhances the natural flavors of the chicken
- Pepper, to taste, adds a subtle kick to each bite
- 1 cup all-purpose flour (use gluten-free flour for an alternative)
- 1 large egg, beaten until smooth to ensure even coating on the chicken
- 1 cup panko bread crumbs, provides a crispy texture; regular breadcrumbs can be substituted
- ½ cup grated Romano cheese (or Parmesan for a different flavor profile)
- 2 tablespoons fresh parsley, chopped, adds color and freshness (optional)
- 1 tablespoon lemon zest, freshens up the dish; lemon juice can work too
Cooking and Topping
- ¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point)
- 1 cup shredded mozzarella cheese, melts beautifully on top for a cheesy finish
- Fresh parsley and lemon wedges for garnish (optional)
Instructions
- Prepare the Chicken Cutlets: Slice the chicken breasts lengthwise into thin cutlets for even and quick cooking. Gently pound each cutlet to an even thickness to ensure tenderness, then season both sides generously with salt and pepper.
- Set Up Coating Stations: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with a mixture of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest. This setup allows for an even and thorough coating process.
- Coat the Chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it in the beaten egg until fully coated. Finally, roll the cutlet in the panko and cheese mixture, pressing gently to adhere the crust evenly on all sides.
- Heat the Oil: In a skillet over medium heat, add the avocado or olive oil. Heat until shimmering and hot but not smoking—this temperature is essential to achieve a crispy and golden crust.
- Cook the Chicken: Place the breaded chicken cutlets carefully in the hot skillet. Cook each side for 4 to 5 minutes until golden brown and crispy. Ensure the chicken is cooked through and reaches an internal temperature of 165°F for safety and juiciness.
- Melt the Cheese: Once cooked, sprinkle shredded mozzarella cheese evenly over the top of each cutlet. Cover the skillet with a lid and allow the cheese to melt for 2 to 3 minutes, until bubbly and gooey.
- Serve: Remove the skillet from heat. Garnish the chicken with additional fresh parsley and serve with lemon wedges on the side for a bright finish. Serve immediately to enjoy the crisp texture and melted cheese at their best.
Notes
- Ensure your oil is hot enough before frying to create a perfectly crispy crust.
- Pound chicken cutlets to even thickness to guarantee even cooking and tenderness.
- Refrigerate breaded cutlets for at least 30 minutes before cooking to help the coating adhere better.
- For an extra cheesy twist, mix mozzarella with provolone cheese for topping.
- Use a meat thermometer to check that chicken reaches a safe internal temperature of 165°F.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer for best crispiness.
- Freeze breaded, uncooked cutlets for up to 3 months and cook from frozen, adding cooking time as needed.
- Gluten-free version available by substituting gluten-free flour and panko.
- For dairy-free, replace Romano and mozzarella with dairy-free cheese alternatives and nutritional yeast.
- Add herbs like basil or thyme to breadcrumb mixture to customize flavor.
- Spice it up by adding chili flakes or cayenne pepper to the breading mix.
Keywords: Chicken recipe, Crusted chicken, Cheesecake Factory recipes, Romano cheese chicken, Crispy chicken cutlets, Weeknight dinner, Family meal, Cheesy chicken
