Cheesecake Factory Crusted Chicken Romano Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
