Crusted Chicken Romano

easyhealthyrecipes.com/crusted-chicken-romano/

This crispy chicken recipe is a perfect copycat of the famouse Cheesecake Factory dish.

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 4 cutlets

Get Recipe Ingredients

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.