Easy Crusted Chicken Romano (Cheesecake Factory Copycat)
Crusted Chicken Romano features tender seared chicken breasts coated in a flavorful mix of panko breadcrumbs and shredded Romano cheese.
Ingredients
- 2 chicken breasts
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 1 cup Panko breadcrumbs
- 1 cup Romano cheese finely shredded
- Olive oil for frying
- Flake salt for serving
- Lemon wedge for serving,
- Chopped parsley for serving
Instructions
- Slice chicken breasts in half. Place a piece of parchment paper over the chicken and pound to ¼ inch thickness.
- Prepare three bowls for the chicken. Combine flour, garlic powder, onion powder, salt, and black pepper in one bowl. In the second bowl, whisk eggs. In the third bowl, combine panko breadcrumbs and romano.
- Dredge chicken in flour, then dip in egg, and finally coat in breadcrumb-cheese mixture. Set aside on a plate.
- Heat olive oil in a deep, rimmed skillet. Fry chicken, 1-2 pieces at a time, until golden brown, about 4 minutes per side.
- Remove chicken from skillet and let drain on a paper towel lined plate. Repeat the process for the rest of the chicken.
- Sprinkle chicken with flake salt, and serve with lemon wedges and chopped parsley.
Notes
Storage and Reheating:
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- Refrigerator Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
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- Freezer Storage: Freeze fully cooked and cooled chicken in a freezer-safe bag or container for up to 2 months.
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- Reheating Instructions: Reheat in a 375°F oven or air fryer until warmed through and crispy, about 8–10 minutes.
Notes/ Tips:
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- Pound the chicken evenly: Getting the chicken to a uniform ¼-inch thickness helps it cook evenly and quickly, and keeps the coating from burning before the inside is done.
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- Don’t Overcrowd the Pan: Fry just 1–2 pieces at a time so the oil temperature stays hot enough for crisping. Overcrowding can lead to soggy chicken.
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- Make Ahead: You can bread the chicken and refrigerate it uncovered on a baking sheet for a few hours before frying. This helps the coating stick even better.
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- Shred finely: For the crispiest cheese crust, make sure to shred the Romano cheese finely and press the coating firmly onto the chicken before frying.
Did You Make This Recipe?
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