Cheesecake Factory Crusted Chicken Romano Recipe
Cheesecake Factory Crusted Chicken Romano is a crunchy, flavorful chicken dish featuring boneless skinless chicken breasts coated in a crispy Romano cheese and Italian-style breadcrumb crust, fried to golden perfection and served with warm marinara sauce. This recipe delivers a restaurant-quality experience at home with a perfect blend of savory, cheesy, and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup grated Romano cheese
- 1 cup Italian-style bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
- Olive oil, for frying
Sauce and Garnish
- 1 cup marinara sauce (store-bought or homemade)
- Fresh parsley, for garnish (optional)
Instructions
- Prep Chicken: Flatten each chicken breast evenly to about 1 inch thickness using a meat mallet or rolling pin to ensure uniform cooking.
- Season Chicken: Sprinkle salt and black pepper generously on both sides of the chicken breasts for balanced seasoning.
- Set Up Workstations: Prepare three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mix of grated Romano cheese and Italian-style bread crumbs.
- Dredge Chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs letting the extra drip off, and finally coat thoroughly with the Romano cheese and breadcrumb mixture to form a crispy crust.
- Heat Oil: In a large skillet, pour enough olive oil to cover the bottom and heat over medium heat until the oil is hot but not smoking, ideal for frying.
- Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 5-7 minutes or until golden brown and the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through.
- Drain Excess Oil: Remove the chicken from the skillet and place on paper towel-lined plates to absorb excess oil, keeping the crust crispy.
- Heat Marinara Sauce: Warm the marinara sauce gently in a small saucepan over low heat until heated through.
- Plate Chicken: Serve each chicken breast topped with a generous spoonful of warm marinara sauce.
- Garnish: Sprinkle freshly chopped parsley over the top for a fresh flavor and appealing presentation.
Notes
- Use fresh chicken breasts for the best flavor and texture.
- Try adding garlic powder or oregano to the breadcrumb mixture for enhanced seasoning.
- For a healthier alternative, bake the breaded chicken at 375°F (190°C) for 25-30 minutes instead of frying.
- Leftover cooked chicken can be stored in the refrigerator for up to 3 days.
- You can freeze unbreaded or breaded chicken breasts for up to 2 months; cook from frozen, adding extra time to frying.
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) for safe consumption.
- Substitute gluten-free flour and breadcrumbs to make a gluten-free version of this dish.
Keywords: Cheesecake Factory, Crusted Chicken Romano, chicken recipe, fried chicken, Italian chicken, Romano cheese crust, marinara sauce, easy dinner, crispy chicken
