Crusted Chicken Romano
This incredible crusted chicken Romano recipe is a perfect copycat of the famous Cheesecake Factory dish. Tender chicken breast cutlets in a delicious breading of flour and Romano cheese then pan-fried for a crisp coating.
What Makes This Recipe So Good
- A savory, hearty, delicious entree that can be on the table in 30 minutes or less? Sign me up! Keep the sides simple – a light salad or a helping of noodles – and you’ve got a satisfying dinner without a lot of effort.
- This crusted chicken Romano is a simple at-home copycat of the popular Cheesecake Factory dish that’s super easy to make… not to mention much easier on the wallet.
- Three light layers of flour, egg, and cheese give the chicken cutlets an incredible crisp crust without feeling heavy. The flour coating is perfectly seasoned, too, with just a little salt and pepper to let the Romano cheese shine.
- The key to a good crusted chicken Romano is to make sure the chicken cutlets are really thin. If you leave the chicken breasts whole, they’ll take too long to cook all the way through, and they won’t resemble the Cheesecake Factory dish.
- Don’t put any of the breading layers on too thick, or your crust won’t be even and really crispy. Make sure to shake off any excess flour or egg before moving on to the next step.
Other Delicious Chicken Recipes You’ll Love
- Buffalo Chicken Thighs
- Chicken Parm Sandwich
- Instant Pot Buffalo Chicken Dip
- Air Fryer Pecan-Crusted Chicken
- Instant Pot Chicken Paprikash
Crusted Chicken Romano
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 large egg
- 1 tablespoon water room temperature
- 2 large chicken breasts halved to make 4 cutlets
- ½ cup freshly grated Romano cheese
- neutral oil to fry chicken
- 3 large, shallow bowls
- 2 whisks
- cheese grate
- large plate or cutting board
- Large skillet
- Internal meat thermometer
- In one shallow bowl, whisk together flour, salt, and pepper, until mixture is thoroughly combined. Set aside.
- In second shallow bowl, whisk together egg and water, until thoroughly combined with no streaks or separation. Set aside.
- Place grated Romano cheese in third shallow bowl and spread cheese into flat layer. Set aside.
- One by one, dredge chicken cutlets through flour mixture, shaking off excess flour into bowl. Immediately dip floured chicken into egg wash, allowing any excess egg to drip back into bowl. Finally, roll chicken cutlet in Romano cheese, making sure to coat all sides well. Set cutlet aside and repeat process until all cutlets have been coated.
- Add 1 tablespoon neutral oil to large skillet, adding more as needed to coat bottom of pan. Heat skillet over medium heat until oil is hot and shimmering.
- Place chicken cutlets in skillet, working in batches as needed so as not to overcrowd pan. Cook cutlets 3 to 4 minutes, then flip and cook another 3 to 4 minutes on opposite side. Once breading is golden and crispy, and chicken reaches internal temperature of 165° Fahrenheit, transfer chicken to plates and serve immediately.
- Use a skillet large enough to hold all 4 chicken cutlets at once if at all possible. If you don’t have a pan that big, work in batches so each cutlet can cook evenly.
- Make it Gluten Free: Use gluten-free all-purpose flour.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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