Description
This Cheesecake Factory Crusted Chicken Romano recipe brings a crispy, flavorful, and cheesy chicken dish straight to your home kitchen. Coated with a zesty blend of panko breadcrumbs, Romano cheese, fresh parsley, and lemon zest, then topped with melted mozzarella, this skillet-cooked chicken delivers a perfect contrast of textures and bright flavors. Easy to prepare and perfect for a wholesome dinner or special occasion.
Ingredients
Scale
Chicken Preparation
- 2 pounds Chicken Breasts (Slice lengthwise for quicker cooking.)
- Salt, to taste
- Pepper, to taste
Breading Mixture
- 1 cup All-Purpose Flour (Substitute with gluten-free flour if needed.)
- 1 large Egg (Beaten 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 (Chopped, optional but highly recommended.)
- 1 tablespoon Lemon Zest (Fresh lemon zest for brightness.)
Cooking & Garnish
- 1/4 cup Avocado Oil or Olive Oil (Avocado oil preferred for higher smoke point.)
- 1 cup Shredded Mozzarella Cheese (Provolone can be substituted.)
- Fresh parsley and lemon wedges for garnish (optional)
Instructions
- Preparation: Slice the chicken breasts lengthwise into thin cutlets to ensure faster and more even cooking. Gently pound the cutlets to an even thickness for uniformity. Season both sides generously with salt and pepper to enhance flavor.
- Set up Breading Stations: Arrange three separate bowls: the first with all-purpose flour, the second with the beaten egg for dipping, and the third with a mixture of panko breadcrumbs, grated Romano cheese, chopped fresh parsley, and lemon zest. This layered coating mixture provides a crunchy and flavorful crust.
- Coat the Chicken: Dredge each chicken cutlet by first coating it lightly in flour, then dip into the beaten egg allowing the excess to drip off. Finally, press the cutlet into the panko and cheese mixture thoroughly to ensure an even crust.
- Cook the Chicken: Heat oil in a skillet over medium heat until shimmering. Place the breaded chicken cutlets in the skillet and cook for 4-5 minutes on each side, turning carefully to develop a golden brown crust and cook through completely. The chicken should reach an internal temperature of 165°F (74°C).
- Add Cheese and Melt: Once the chicken is cooked, sprinkle shredded mozzarella evenly on top of each cutlet. Cover the skillet with a lid and allow the cheese to melt for about 2-3 minutes, creating a gooey, melty topping that complements the crust.
- Serve and Garnish: Remove the skillet from heat. Garnish the dish with extra fresh parsley and lemon wedges if desired for freshness and extra zest. Serve immediately to enjoy the crispy, cheesy chicken at its best.
Notes
- For a gluten-free version, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Avocado oil is preferred for frying due to its higher smoke point compared to olive oil.
- Press the panko mixture firmly onto the chicken to ensure the crust sticks well and stays intact during cooking.
- Use fresh lemon zest for a bright citrus flavor, or substitute with a small amount of fresh lemon juice if needed.
- Check chicken doneness using a meat thermometer to avoid undercooking or overcooking.
- Leftover cooked chicken can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Keywords: Cheesecake Factory style chicken, crusted chicken, fried chicken cutlets, Romano cheese chicken, skillet chicken, crispy chicken recipe, easy dinner, cheesy chicken
