Craving that luxurious, cheese-crowned crusted chicken romano from Cheesecake Factory but don’t want to leave the comfort of your own kitchen? You’re in luck! This blog post will guide you through a mouthwatering Cheesecake Factory copycat recipe, giving you the chance to create your very own crusted chicken romano, right at home. This recipe combines juicy chicken cutlets with a golden brown, crispy crust to deliver a delicious recipe that’s sure to please the whole family.
The first step in this crusted chicken romano recipe is getting your kitchen ready. You’ll need a few shallow bowls, a baking sheet, and a frying pan. At your grocery store, be sure to grab thin chicken breasts, parmesan cheese, panko breadcrumbs, flour, garlic powder, eggs, and of course, pecorino romano cheese. If you have time, pick up some fresh herbs for garnishing, and lemon wedges for that zesty touch.
Preparing The Chicken
Start by taking your thin chicken breasts and season them well. This is the easiest way to ensure your chicken romano recipe is packed with flavor from the inside out. If your chicken breasts are on the thicker side, no problem! Place them between two pieces of plastic wrap and gently pound them until they are of even thickness. This will ensure they cook evenly and turn out a juicy chicken cutlet every time.
Setting Up Your Dredging Station
Now it’s time to set up your dredging station. This is a three-step process that involves flour, egg wash, and breadcrumb mixture. In the first bowl, combine your purpose flour with some garlic powder and black pepper. This flour mixture will help the egg wash adhere to the chicken cutlet. In the second bowl, create an egg mixture by whisking together eggs and a splash of water. The third bowl is where you’ll combine panko breadcrumbs, parmesan cheese, and a delicious blend of romano cheese.
Coating the Chicken
Once your dredging station is set up, it’s time to start the coating process. Begin by dipping each chicken piece into the flour, then the egg mixture, and finally the breadcrumb mixture. Ensure each side of the chicken is well-coated. This will result in a crispy crust that’s the best part of any crusted chicken romano.
Cooking the Chicken
Heat some olive oil and canola oil (or any neutral oil you have at hand) in a frying pan over medium-high heat. Once hot, add the coated chicken to the pan, making sure not to overcrowd. Cook for 2-3 minutes on each side until golden brown and crispy. The internal temperature of the chicken should reach 165°F to ensure it’s fully cooked. Remove the chicken from the pan and let it rest on paper towels to absorb excess oil.
Serving Your Crusted Chicken Romano
Now for the end result – serving your homemade crusted chicken romano. You could serve it alongside spaghetti noodles and marinara sauce, or with a light tomato sauce and a sprinkle of fresh herbs. And let’s not forget the lemon zest – it adds a brightness that pairs perfectly with the rich cheese mixture.
Storing and Reheating
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your chicken romano again, heat it in the air fryer or oven at 375°F for 5-10 minutes until warmed through. The crispy crust should hold up nicely, giving you a delicious easy dinner for a second time around!
While this crusted chicken romano is a treat your taste buds will thank you for, it’s good to keep in mind the nutritional information. While it’s okay to indulge once in a while, it’s always good to be aware of what you’re consuming. This delicious recipe, for example, is high in protein from the chicken and calcium from the cheese. However, it’s also relatively high in fat due to the frying process and the cheese. Always remember, moderation is key!
In the end, this cheesecake factory copycat recipe is not only an easy chicken recipe but also a fun culinary project. The satisfaction of biting into that crispy coating, revealing a juicy, well-seasoned chicken cutlet beneath is simply unparalleled. Plus, the ability to adjust the recipe to your own liking is the best part of home cooking. So why wait? Try this crusted chicken romano recipe today and enjoy the process as much as the final result!
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups Panko breadcrumbs
- 1 cup grated Romano cheese
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup butter
- 2 tablespoons olive oil
- Lemon wedges for serving
- Preheat your oven to 375°F (190°C).
- Pound chicken breasts until they're about 1/2 inch thick.
- Combine flour, salt, and pepper in a dish.
- In another dish, beat the eggs and milk together.
- In a third dish, mix Panko breadcrumbs, grated Romano cheese, and chopped parsley.
- Dredge each chicken breast in the flour mixture, then the egg mixture, and lastly press it into the breadcrumb mixture.
- Melt the butter and olive oil in a large oven-safe skillet over medium heat.
- Add the chicken breasts and cook for about 4-5 minutes on each side, until they're golden brown.
- Transfer the skillet to your preheated oven and bake for about 15-20 minutes.
- Remove the skillet from the oven and let the chicken rest before serving.
- Serve with fresh lemon wedges on the side.
Pair this dish with a fresh salad or roasted vegetables for a complete meal. You can also add a bit of garlic powder to the flour mixture for an extra hint of flavor.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 450mgCarbohydrates: 30gNet Carbohydrates: 28gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 40g