Crusted Chicken Romano (Cheesecake Factory Copycat)
Romano Crusted Chicken is a deliciously juicy chicken cutlet covered in a crispy, cheesy crust. Serve it with pasta, a fresh salad, or garlicky mashed potatoes for a comforting and satisfying dinner.
This copycat Cheesecake Factory-inspired recipe is incredibly flavorful and easy to enjoy at home. Once the chicken is cooked, finish it with an extra sprinkle of Romano cheese and fresh parsley for even more flavor.
You can pan-fry the chicken until the crust is golden and crispy, or make it in the air fryer for a lighter and easier option.
Why you need to make this Crusted Chicken Romano
- Crispy, cheese-covered chicken
- Easy to prepare once your breading station is ready
- A comforting dinner that comes together in about 40 minutes
Ingredients / Substitutions
Chicken Cutlets: Chicken cutlets are thinly sliced chicken breasts that cook quickly and evenly. You can buy them pre-cut or slice regular chicken breasts in half and pound them until they are about ¼ inch thick.
Flour: Flour absorbs the egg wash and helps create a crunchy, golden crust on the chicken.
Eggs: The egg wash helps the Romano cheese and panko breadcrumbs stick to the chicken.
Panko Breadcrumbs: Panko gives the chicken its crispy texture. Using only cheese for the crust would make the chicken more difficult to flip while cooking.
Pecorino Romano: Pecorino Romano is a firm, salty Italian cheese made from sheep’s milk. It adds plenty of flavor to the crust. Regular Romano cheese can also be used if Pecorino Romano isn’t available. Parmesan is another good substitute.
Salt & Pepper: Use salt and pepper to season both the chicken and the Romano crust.
Neutral Oil: Choose a neutral oil such as vegetable, canola, grapeseed, or sunflower oil for cooking the chicken.
Thin Spaghetti: Serve the chicken with your favorite pasta. Thin spaghetti works especially well with this recipe.
Marinara Sauce: Your favorite marinara sauce pairs perfectly with the pasta and chicken. Alfredo sauce can also be used if you prefer a creamy option.
Parsley: Fresh parsley makes a simple garnish while adding a touch of freshness and extra flavor.
How to Make Crusted Chicken Romano
1. Cook Pasta: Prepare the pasta according to the package directions, then drain and set it aside.
2. Flour: While the pasta cooks, season the chicken with salt and pepper. Coat each chicken cutlet evenly in flour.
3. Egg: Dip the floured chicken into the egg wash, allowing any excess egg to drip off.
4. Romano: Coat the chicken thoroughly in the Romano and panko mixture. Set the coated cutlet aside and repeat the process with the remaining chicken.
5. Cook Chicken: Heat the oil over medium heat in a skillet. Carefully place the chicken cutlets into the pan without overcrowding them. Cook in batches if necessary. Cook each side for about 3–4 minutes, or until the crust is golden brown and the chicken is cooked through.
6. Serve: Serve the crispy chicken with pasta and marinara sauce. Finish with an extra sprinkle of Pecorino Romano and fresh parsley.
How to Store
Place leftover chicken in an airtight container and refrigerate for up to 4 days.
For the best texture when reheating, warm the chicken in a 400°F oven for 10–15 minutes. You can also use an air fryer with the reheat setting.
FAQ
What is the crust made of?
The crispy crust is made with Pecorino Romano, panko breadcrumbs, salt, and pepper.
What to eat with Crusted Chicken Romano?
Serve it with pasta and marinara sauce for a classic combination. It also pairs well with a simple salad, roasted vegetables, or your favorite side dish.
Tips & Tricks
Don’t forget to sprinkle extra Romano cheese over the chicken after it finishes cooking. It adds even more cheesy flavor and makes the dish look especially delicious.
You can also air fry the chicken at 400°F for 7–9 minutes, flipping it halfway through cooking. The crust may be lighter in color and slightly less crispy than the pan-fried version, but it will still have plenty of flavor.
