Crusted Chicken Romano (Cheesecake Factory Copycat)

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Craving that crispy, cheesy chicken from The Cheesecake Factory? You can make it at home! This copycat Crusted Chicken Romano recipe lets you enjoy restaurant-quality food without leaving your kitchen. It’s easy to follow and uses simple ingredients you probably have on hand.

You’ll love the crunchy exterior and juicy chicken inside. Serve it with pasta and your favorite sauce for a complete meal. In just 55 minutes, you can have this tasty dish ready for your family or guests to enjoy.

Exact Ingredients List

Here’s what you’ll need to make this Crusted Chicken Romano:

• 3 chicken breasts
• Salt and black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon Italian seasoning
• 2 large eggs
• 2 tablespoons water
• 1 1/2 cups panko bread crumbs
• 2 cups grated Romano cheese (1 1/2 cups for breading, 1/2 cup for serving)
• Vegetable oil for frying

You’ll also want to have a meat mallet, plastic wrap, and three shallow dishes for the breading process.

Don’t forget to pick up some pasta and your favorite sauce to serve with the chicken. Marinara, pesto, or Alfredo all work great!

For an extra touch, grab a fresh lemon to squeeze over the finished dish.

Instructions

Start by slicing the chicken breasts in half lengthwise. You’ll end up with 6 thin cutlets. Pound them gently between plastic wrap until they’re about 1/4 inch thick. Season both sides with salt and pepper.

Set up three shallow dishes on your counter. Mix flour and Italian seasoning in the first dish. Whisk eggs and water in the second. Combine panko and Romano cheese in the third.

Coat each cutlet in flour, then egg, then the panko-cheese mix. Press gently to help the crumbs stick. Let the breaded cutlets rest for 5 minutes.

Heat vegetable oil in a large skillet. You want about 1/4 to 1/2 inch of oil. When it’s hot, add the cutlets. Don’t overcrowd the pan – cook in batches if needed.

Fry each side for 4-5 minutes until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Serve your crispy chicken with pasta and your favorite sauce. Sprinkle extra Romano cheese on top and add a squeeze of lemon for extra flavor. Enjoy your homemade Cheesecake Factory-style meal!

Possible Substitutes List & Recipe Variations

You can easily change up this Crusted Chicken Romano recipe to suit your taste or what’s in your pantry. Here are some tasty options:

Cheese swaps:

• Parmesan instead of Romano
• Asiago for a sharper flavor
• Mix of cheeses like Pecorino and Parmesan

Breadcrumb alternatives:

• Regular breadcrumbs if you don’t have panko
• Crushed crackers for extra crunch
• Almond flour for a low-carb option

Protein choices:

• Pork cutlets
• Turkey breast
• Firm white fish like cod or halibut

Seasoning ideas:

• Add garlic powder to the flour mix
• Sprinkle in dried herbs like basil or oregano
• Try a pinch of cayenne for some heat

Cooking methods:

• Bake at 400°F for 20-25 minutes for a lighter version
• Air fry at 375°F for 10-12 minutes, flipping halfway

You can also try these fun twists:

• Stuff the chicken with mozzarella before breading
• Top with marinara and melted cheese after frying
• Serve over zucchini noodles for a low-carb meal

Tips, Tricks & Storing

Make your chicken extra crispy by letting it rest after breading. This helps the coating stick better during frying.

For a lighter version, try baking the chicken. Place breaded cutlets on a wire rack over a baking sheet and bake at 400°F for 20-25 minutes.

Don’t overcrowd the pan when frying. Cook in batches to ensure each piece gets crispy and golden.

Use a meat thermometer to check doneness. Chicken is safe to eat when it reaches 165°F internally.

To store leftovers, let the chicken cool completely. Place it in an airtight container and refrigerate for up to 3 days.

Reheat in the oven at 350°F for 10-15 minutes to maintain crispiness. Avoid microwaving, as it can make the breading soggy.

Freeze uncooked breaded chicken for quick meals later. Lay pieces on a baking sheet, freeze until solid, then transfer to a freezer bag.

When ready to cook frozen chicken, add a few extra minutes to the cooking time. No need to thaw first!

Try different cheeses in the breading mix. Parmesan or Asiago can add exciting flavors to your dish.