Cheesecake Factory Crusted Chicken Romano Recipe

Introduction

Transform dinner time with this Cheesecake Factory Crusted Chicken Romano, featuring tender chicken cutlets wrapped in a crispy panko and Romano cheese crust. Topped with melted mozzarella and a hint of lemon zest, it’s a flavorful dish that feels both elegant and comforting.

Ingredients

• 4 pieces Chicken Breasts, sliced lengthwise for quicker cooking
• Salt, to taste
• Pepper, to taste
• 1 cup All-Purpose Flour (or gluten-free flour)
• 1 large Egg, beaten until smooth
• 1 cup Panko Bread Crumbs
• 1/2 cup Grated Romano Cheese (or Parmesan)
• 1/4 cup Fresh Parsley, chopped (optional but recommended)
• 1 tablespoon Lemon Zest
• 1/4 cup Avocado Oil or Olive Oil, for frying
• 1 cup Shredded Mozzarella Cheese (or Provolone)

Instructions

1. Step 1: Slice the chicken breasts into cutlets of uniform thickness. Season both sides with salt and pepper.
2. Step 2: Prepare your breading stations: place flour in one bowl, beaten eggs in another, and a mixture of panko, Romano cheese, chopped parsley, and lemon zest in a third.
3. Step 3: Coat each chicken cutlet lightly in flour, then dip into the egg, allowing excess to drip off, and press into the panko mixture until fully coated.
4. Step 4: Heat oil in a skillet over medium heat. Fry the breaded cutlets for 4-5 minutes on each side until golden brown and cooked through.
5. Step 5: Sprinkle shredded mozzarella over each cutlet, cover the skillet, and cook for 2-3 minutes until the cheese melts.
6. Step 6: Transfer to a serving platter, garnish with fresh parsley and lemon wedges. Serve immediately and enjoy!

Tips & Variations

• Use chicken thighs instead of breasts for juicier results with the same crispy crust.
• For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
• Add a pinch of red pepper flakes to the breadcrumb mix for a subtle spicy kick.
• Try baking the breaded chicken at 400°F (200°C) for 20-25 minutes to reduce oil use.
• Mix fresh herbs like oregano or basil into the breading for added aroma.
• Drizzle lemon juice over the chicken before serving to enhance the citrus brightness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To freeze, keep breaded but uncooked cutlets (without cheese) well-wrapped in a single layer for up to 2 months. Reheat in a preheated 350°F (175°C) oven for 15-20 minutes, adding cheese during the last few minutes to melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of chicken works best for this recipe?

Chicken breasts work great for quick, even cooking, but chicken thighs can be used if you prefer juicier meat. Always cook to an internal temperature of 165°F (75°C) for safety.

How should I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Breaded but uncooked chicken cutlets freeze well for up to 2 months if wrapped properly. Avoid freezing cooked chicken to retain the best texture.

Cheesecake Factory Crusted Chicken Romano Recipe

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4.8 from 69 reviews

Cheesecake Factory Crusted Chicken Romano is a delightful dinner recipe featuring tender chicken cutlets coated with a crispy panko and Romano cheese crust, pan-fried to golden perfection and topped with melted mozzarella cheese. This savory and crunchy dish offers a harmonious blend of bright lemon zest and fresh parsley, making it perfect for an impressive yet easy weeknight meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 4 pieces Chicken Breasts, sliced lengthwise into cutlets
• Salt, to taste
• Pepper, to taste

For the Breading

• 1 cup All-Purpose Flour (can substitute gluten-free flour if needed)
• 1 large Egg, beaten until smooth
• 1 cup Panko Bread Crumbs
• 1/2 cup Grated Romano Cheese (can substitute Parmesan)
• 1/4 cup Fresh Parsley, chopped (optional but recommended)
• 1 tablespoon Lemon Zest

For Frying and Topping

• 1/4 cup Avocado Oil or Olive Oil (for frying)
• 1 cup Shredded Mozzarella Cheese (Provolone as an alternative)

Instructions

1. Prepare the Chicken: Slice the chicken breasts into uniform thin cutlets for even cooking. Season each cutlet generously with salt and pepper to enhance their natural flavors.
2. Set Up Breading Stations: Arrange three separate bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko bread crumbs, grated Romano cheese, chopped fresh parsley, and lemon zest to add zest and aroma.
3. Dredge the Chicken: Take each chicken cutlet and first coat it lightly with flour, shaking off the excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, press the cutlet firmly into the panko mixture so the crumbs adhere completely, ensuring a crunchy crust once cooked.
4. Cook the Chicken: Heat avocado or olive oil in a skillet over medium heat. Fry the breaded chicken cutlets for 4 to 5 minutes on each side until they turn golden brown and are cooked through. This duration ensures a crispy exterior while maintaining juicy, tender chicken inside.
5. Melt the Cheese: Once the chicken is cooked and crispy, evenly sprinkle shredded mozzarella cheese on top of each cutlet. Cover the skillet with a lid and let the cheese melt for 2 to 3 minutes, creating a gooey, flavorful topping.
6. Garnish and Serve: Transfer the cheesy chicken cutlets onto a serving platter. Garnish with additional fresh parsley and serve with fresh lemon wedges for a bright finishing touch. Enjoy immediately for the best texture and flavor.

Notes

• Serve with creamy mashed potatoes for a comforting, hearty meal.
• Refrigerate leftover breaded chicken cutlets in an airtight container for up to 3 days.
• You can bread the chicken cutlets up to 24 hours ahead and refrigerate before frying to save time.
• For a healthier alternative, bake breaded cutlets at 400°F (200°C) for 20-25 minutes instead of frying.
• Use a meat thermometer to ensure internal temperature reaches 165°F (75°C) for safe consumption.
• Avoid overcrowding the pan while frying to maintain even cooking and crispiness.

Keywords: Cheesecake Factory Chicken, Crusted Chicken Romano, Panko Crusted Chicken, Chicken Cutlets, Crispy Chicken Recipe, Fried Chicken with Cheese, Easy Dinner Recipes, Chicken with Romano Cheese, Lemon Zest Chicken