Print

Crispy Cheesecake Factory Crusted Chicken Romano Recipe

crispy cheesecake factory crusted chicken romano recipe - featured image
Print Recipe

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

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (1 to 1.5 pounds / 450–680 grams), pounded to even thickness
  • 1 cup Panko breadcrumbs (90 grams)
  • 1/2 cup grated Romano cheese (50 grams)
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1/2 cup all-purpose flour (60 grams)
  • 2 large eggs, beaten
  • 3 tablespoons olive oil
  • 1 tablespoon butter (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/2-inch (1.25 cm) thick. Pat dry with paper towels.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, grated Romano and Parmesan cheeses, garlic powder, Italian seasoning, salt, and pepper.
  3. Dredge each chicken breast first in flour, shaking off excess. Then dip into the beaten eggs, letting excess drip back into the bowl. Finally, press firmly into the breadcrumb-cheese mixture, coating all sides evenly.
  4. Preheat oven to 375°F (190°C).
  5. Heat olive oil and butter (if using) in a heavy skillet over medium heat. Add the coated chicken breasts and cook for 3-4 minutes on each side until golden brown and crispy.
  6. Transfer the skillet or chicken breasts to a baking sheet and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before slicing to keep the juices locked in and the crust crisp.

Notes

For gluten-free, substitute Panko breadcrumbs with almond flour or gluten-free breadcrumbs. For dairy-free, omit cheeses or replace with nutritional yeast and use gluten-free breadcrumbs. Press breadcrumb mixture firmly onto chicken for best crust adhesion. Use medium heat to avoid burning cheese. Finish cooking in oven to ensure chicken is cooked through without drying. Let chicken rest before slicing to keep crust crisp and juices locked in.

Nutrition

Keywords: crispy chicken, Cheesecake Factory chicken, crusted chicken Romano, easy chicken recipe, Parmesan crusted chicken, panko chicken, dinner recipe

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