Easy and Irresistible Cheesecake Factory Crusted Chicken Romano Recipe
Cheesecake Factory Crusted Chicken Romano Made Easy at Home is a savory American dish featuring tender chicken cutlets coated in a crispy crust of panko breadcrumbs and grated Romano cheese, pan-fried to golden perfection and topped with melted mozzarella cheese. This recipe offers a delicious combination of crunchy texture and cheesy flavor, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 cutlets 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken breasts, sliced lengthwise into cutlets for faster cooking and tender texture
- Salt, to taste
- Pepper, to taste
Coating
- 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)
Cooking and Topping
- ¼ cup avocado oil or olive oil (avocado oil preferred for higher smoke point)
- 1 cup shredded mozzarella cheese
Instructions
- Slice and Prepare Chicken: Cut chicken breasts lengthwise into cutlets and gently pound to an even thickness. Season both sides with salt and pepper to enhance flavor.
- Prepare Coating Stations: Arrange three 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.
- Dredge the Chicken Cutlets: Coat each cutlet first with flour, shaking off excess, then dip in beaten egg, and finally roll in the breadcrumb mixture until fully covered.
- Heat Oil in Skillet: Heat avocado or olive oil in a skillet over medium heat until shimmering, ensuring the oil is hot enough for a crispy crust.
- Cook Chicken Cutlets: Place breaded cutlets in the skillet and cook 4-5 minutes per side until golden brown and crispy. Use a meat thermometer to confirm an internal temperature of 165°F for safety.
- Melt Cheese: Sprinkle shredded mozzarella evenly on cooked chicken, then cover the skillet and let the cheese melt for 2-3 minutes until bubbly and gooey.
- Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges for a fresh, zesty finish.
Notes
- Ensure oil is hot before frying to achieve a crispy crust.
- Pound chicken cutlets evenly for uniform cooking and tenderness.
- Refrigerate breaded cutlets for 30 minutes before cooking to help the coating adhere better.
- For extra cheesy finish, mix mozzarella with provolone cheese.
- Use a meat thermometer to confirm chicken is cooked to 165°F for safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze breaded cutlets for up to 3 months; cook from frozen adding a few extra minutes to cooking time.
- Reheat in oven or air fryer to maintain crispiness; avoid microwaving to prevent sogginess.
Keywords: Cheesecake Factory Crusted Chicken Romano, crispy chicken cutlets, panko crusted chicken, easy chicken recipe, cheesy chicken, American dinner recipes