Dinner

Cheesecake Factory Crusted Chicken Romano Made Easy at Home Recipe

ByAndria Russo December 22, 2025December 22, 2025

Introduction

Crusted Chicken Romano is a flavorful and crispy dish inspired by The Cheesecake Factory’s beloved recipe. This homemade version is easy to prepare and delivers a golden, cheesy crust with juicy chicken inside. Perfect for a satisfying weeknight dinner or special occasion.

This image shows a close-up of two pieces of breaded and fried chicken cutlets. Each cutlet has a golden-brown crispy crust as the bottom layer, topped with melted white cheese that is slightly browned and spread unevenly. There are small green herb pieces sprinkled over the cheese layer, adding fresh color. The cutlets sit in a thin pale yellow sauce that pools around the edges on a white rectangular plate. In the background, there are two halves of a lemon, with bright yellow skin and juicy flesh. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Chicken Breasts (slice lengthwise for quicker cooking)
Salt, to taste
Pepper, to taste
1 cup All-Purpose Flour (substitute with gluten-free flour if needed)
1 large Egg (beat until smooth for even coverage)
1 cup Panko Bread Crumbs (regular breadcrumbs can be used if needed)
1/2 cup Grated Romano Cheese (feel free to swap with Parmesan)
2 tablespoons Fresh Parsley (optional, but highly recommended)
1 tablespoon Lemon Zest (fresh lemon juice is a nice alternative)
1/4 cup Avocado Oil or Olive Oil (olive oil has a lower smoke point)
1 cup Shredded Mozzarella Cheese (Provolone is another tasty option)

Instructions

Step 1: Slice chicken breasts lengthwise into cutlets, then gently pound them to an even thickness. Season both sides with salt and pepper.
Step 2: Organize three bowls: one with all-purpose flour, a second with beaten egg, and a third with a mix of panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest.
Step 3: Dredge each cutlet starting with flour, then dip into the beaten egg, allowing excess to drip off, and finally coat with the panko mixture.
Step 4: In a skillet over medium heat, add oil and heat. Cook each chicken cutlet for 4-5 minutes per side, until golden brown and cooked through.
Step 5: Once the chicken is cooked, sprinkle shredded mozzarella on top. Cover the skillet and let the cheese melt for about 2-3 minutes.
Step 6: Remove from heat, garnish with fresh parsley and lemon wedges if desired, and serve immediately.

Tips & Variations

For extra zest, add a bit of crushed red pepper to the breadcrumb mixture for a subtle spicy kick.
Use gluten-free flour and breadcrumbs to accommodate dietary restrictions without compromising flavor.
Try swapping Romano cheese with Parmesan or Asiago for different cheese nuances.
Serve with a side of fresh salad or your favorite pasta for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm in an oven at 350°F (175°C) until heated through. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two pieces of breaded chicken cutlets with a golden crispy texture, placed side by side on a white plate. Each cutlet is covered with a creamy, melted cheese layer that drips slightly over the edges. Green chopped herbs are sprinkled evenly on top of the cheese, adding a fresh touch. A light yellow sauce pools around the base of the chicken, enhancing their moist appearance. In the background, two lemon halves rest on the plate, one partly blurred, with vibrant yellow color contrasting against the green herbs and the white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may take slightly longer to cook and offer a juicier texture.

What can I do if I don’t have panko breadcrumbs?

Regular breadcrumbs work well as a substitute, though the crust might be less crispy. You can also pulse crackers or cereal in a food processor as an alternative coating.