Print

Crispy Cheesecake Factory Crusted Chicken Romano Recipe Easy and Perfect

Crispy Cheesecake Factory Crusted Chicken Romano - featured image
Print Recipe

A quick and easy recipe for crispy, juicy chicken breasts coated in a flavorful Romano cheese and panko crust, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, pounded to even thickness
  • 3/4 cup all-purpose flour (95g), seasoned with salt and pepper
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (150g), preferably Japanese-style
  • 1/2 cup finely grated Romano cheese (50g)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and black pepper, to taste
  • 1/4 cup olive oil or vegetable oil (60ml) for frying
  • Lemon wedges, for serving (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin until about 1/2 inch (1.3 cm) thick to ensure even cooking and tender bites (about 5 minutes).
  2. Prepare the breading stations: In the first shallow bowl, combine the all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, mix the panko breadcrumbs, grated Romano cheese, garlic powder, and dried Italian herbs.
  3. Lightly sprinkle both sides of each chicken breast with additional salt and pepper to season the meat.
  4. Coat each chicken breast first in the flour mixture, shaking off excess. Then dip into the egg wash, letting excess drip back into the bowl. Finally, press firmly into the panko-Romano mixture, pressing to adhere a thick, even coating (double dredging creates the signature thick crust).
  5. Place the coated chicken on a wire rack or plate for 5–10 minutes to help the breading set and stick better during frying.
  6. Warm about 1/4 cup (60 ml) of oil in a large skillet over medium heat. The oil should be hot but not smoking—around 350°F (175°C) if using a thermometer.
  7. Carefully place chicken breasts in the skillet without crowding. Fry for 4–5 minutes per side, or until the crust is golden brown and chicken reaches an internal temperature of 165°F (74°C). Avoid flipping too early to keep the crust intact.
  8. Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Let rest for a couple of minutes to let juices redistribute.
  9. Serve hot with lemon wedges for a fresh pop of flavor.

Notes

For gluten-free, substitute all-purpose flour with almond flour and use gluten-free panko breadcrumbs. For dairy-free, omit Romano cheese or replace with nutritional yeast. Maintain medium heat during frying to avoid burning or greasy crust. Rest chicken after frying to keep it juicy. Reheat in skillet or oven to maintain crispiness.

Nutrition

Keywords: crispy chicken, Cheesecake Factory copycat, crusted chicken, Romano cheese, panko chicken, easy dinner, weeknight recipe, fried chicken, comfort food

Find it online: https://bouncybowl.com/crispy-cheesecake-factory-crusted-chicken-romano-recipe-easy-and-perfect/