Crispy Cheesecake Factory Chicken Romano Made Easy at Home

Recreate the Cheesecake Factory's Chicken Romano with this easy recipe, featuring a crispy panko and Romano cheese coating.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Breasts Juicy and tender cuts
to taste Salt
to taste Pepper

For the Coating

1 cup All-Purpose Flour Swap with gluten-free flour if desired
1 piece Egg Large and well-beaten
1 cup Panko Breadcrumbs Creates a crunchy texture
1/2 cup Grated Romano Cheese Parmesan is a suitable substitute

For Cooking

1/2 cup Avocado Oil Ideal for frying
1 cup Shredded Mozzarella Cheese Provolone also works well

For Garnish

to taste Fresh Parsley Optional for garnish
1 tbsp Lemon Zest For a bright zing

Equipment

Skillet
Shallow Bowls

Method

How to Make

Season Chicken: Generously sprinkle salt and pepper over the chicken breasts.
Set Up Dredging Station: Prepare three shallow bowls with flour, beaten egg, and a mixture of panko breadcrumbs and Romano cheese.
Coat Chicken: Dredge chicken in flour, dip in egg, then press into the panko and Romano mixture for a thick coating.
Heat Oil: Heat avocado oil in a skillet over medium heat until shimmering.
Cook Chicken: Fry coated chicken for about 4-6 minutes on each side until golden brown and cooked through.
Melt Cheese: Add shredded mozzarella on top during the last minute of cooking and cover to let it melt.
Garnish & Serve: Plate chicken, garnish with parsley and lemon zest, and serve hot.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 550mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

A squeeze of fresh lemon juice can enhance the flavor before serving.

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