Description

This Cheesecake Factory Crusted Chicken Romano recipe brings the iconic crispy, cheesy chicken cutlet home with an easy-to-follow process. Coated in a flavorful blend of panko breadcrumbs, Romano cheese, parsley, and lemon zest, then pan-fried to a golden crisp and topped with melted mozzarella, it’s a perfect balance of crunchy, cheesy, and zesty flavors for an impressive yet straightforward meal.

Ingredients

Scale

Chicken and Seasoning

2 pounds Chicken Breasts (sliced lengthwise for quicker cooking)
Salt to taste
Pepper to taste

Breading Mixtures

1 cup All-Purpose Flour (gluten-free flour can be substituted)
1 large Egg (beaten until smooth)
1 cup Panko Bread Crumbs (regular breadcrumbs can be substituted)
1/2 cup Grated Romano Cheese (Parmesan can be substituted)
2 tablespoons Fresh Parsley (chopped, optional but recommended)
1 tablespoon Lemon Zest (fresh lemon juice can be used as an alternative)

Cooking and Topping

1/4 cup Avocado Oil or Olive Oil (avocado oil preferred for higher smoke point)
1 cup Shredded Mozzarella Cheese (provolone is an alternative)

Instructions

Preparation: Slice the chicken breasts lengthwise into cutlets and gently pound them to an even thickness for uniform cooking. Season both sides with salt and pepper evenly.
Set up Breading Stations: Arrange three bowls: one with all-purpose flour, a second with the beaten egg, and a third with a mixture of panko breadcrumbs, grated Romano cheese, chopped fresh parsley, and lemon zest, combining these ingredients well.
Bread the Chicken: Dredge each chicken cutlet starting first in the flour coating both sides, then dip into the beaten egg allowing excess to drip off, followed by coating thoroughly with the panko-Romano-parsley-lemon mixture to ensure a crisp, flavorful crust.
Heat the Oil: In a skillet over medium heat, add avocado or olive oil and allow it to heat until shimmering but not smoking to prepare for frying.
Cook the Chicken: Place each coated cutlet in the hot skillet and cook for 4-5 minutes per side, flipping carefully to achieve a golden brown crust and ensuring the chicken is cooked through completely.
Add Cheese and Melt: After the chicken is cooked, sprinkle shredded mozzarella cheese evenly over the cutlets. Cover the skillet with a lid and let it sit for 2-3 minutes over low heat, allowing the cheese to melt beautifully.
Serve: Remove the chicken from heat, optionally garnish with additional fresh parsley and lemon wedges for brightness, and serve immediately for the best texture and flavor.

Notes

To ensure even cooking, pounding the chicken cutlets to uniform thickness is crucial.
Using avocado oil is preferred due to its higher smoke point compared to olive oil.
Parmesan cheese can replace Romano if that is more readily available.
Fresh lemon zest adds a bright flavor; alternatively, a squeeze of fresh lemon juice can be added after cooking.
Covering the skillet to melt the cheese ensures it melts evenly without burning.
For gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
Serve immediately to maintain the crispiness of the crust and melted cheese texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Frying
Cuisine: American

Keywords: Cheesecake Factory Chicken, Crusted Chicken Romano, Breaded Chicken Cutlets, Crispy Chicken Recipe, Skillet Chicken, Cheese Crusted Chicken