This Crusted Chicken Romano recipe is evidence that cooking dinner for your family can be both simple and delicious! After falling in love with it at The Cheesecake Factory, we tested multiple copycat versions until we perfected the combination of Romano cheese, Parmesan, and panko breadcrumbs that deliver that signature crispy crust! Designed for everyday families like ours, it can be made in just 30 minutes with only 6 ingredients (another tasty option in our collection of One Pan Dinner Recipes).
Making a copycat recipe requires lots of trying... so that's what we did with this recipe. We made versions with only cheese in the crust, versions with mostly panko, versions with one kind of cheese and multiple kinds... you get the idea.
The final result really does taste like the original! For cooking, we used the same technique that we use to make Chicken Parmesan to ensure you end up with juicy meat on the inside and the perfect crunchy texture on the outside.
This crusted chicken Romano was fantastic. It tasted so good and my husband and daughter loved it. I have a new favorite company dish to serve. It made me look like a real chef.
⭐⭐⭐⭐⭐ - Phyllis
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Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and tasted by multiple groups to ensure it's something you can be proud to serve! Here's why this one earned it's spot:
- The delicious flavor. It's full of real romano cheese flavor. Some recipes only use parmesan cheese but to make it like the Cheesecake Factory recipe it needs romano.
- The extra crispy crust. The ratio of panko to cheese in this recipe produced the best imitation of the crust found on the Chicken Romano at the Cheesecake Factory. Using only cheese produced a chewy not so crunchy exterior. It was missing the light crispiness that panko provides. The breadcrumbs are definitely necessary for producing a spot-on copycat.
Ingredients for crusted chicken Romano
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
- Chicken breasts: Be sure to buy ultra-thin chicken cutlets (or chicken medallions) or cut boneless skinless chicken breasts in half horizontally and pound to ¼ inch thick. This recipe works best with white meat chicken.
- Romano cheese: Sometimes called Pecorino Romano cheese.
- Parmesan cheese: Just a touch rounds out the flavor profile.
- Panko bread crumbs: This specific type of breadcrumb is what produced a similar crust to the one at the Cheesecake Factory. Regular breadcrumbs do not have the same texture.
- Canola oil: Any neutral oil or vegetable oil is a good choice for this. Avoid a highly flavorful oil such as extra virgin olive oil. It will overpower the flavor of the Romano cheese.
Helpful kitchen tools
How to make crusted chicken romano
Begin with chicken breasts that have been pounded to about ¼ of an inch thick. It is better for them to be thinner rather than thicker. It really does help the texture of the chicken.
Before breading the chicken, sprinkle each breast with salt. This trick does two things. It helps keep the chicken flavorful and keeps it juicy.
Then in 3 shallow dishes make the breading components. In dish number one put the flour, in dish number two the mixture of egg and water (egg wash), and in dish three the panko breadcrumbs and cheeses. Now it's time to coat the pieces of chicken.
Breading the chicken
First, dip each piece of chicken in the flour mixture. Shake off all the excess. You are looking for a very small amount of flour to remain on the breast.
Second, dip the chicken in the egg mixture. Again, allow all the excess to drip off.
Third, dip in the panko crumbs and cheese mixture. Once coated, set it aside on a wire rack for 5 minutes. This step will help the breadcrumb mixture stick to the chicken breasts during cooking.
Cooking instructions
Place a large skillet over medium-high heat. I like to use an electric skillet (affiliate) set to 375-400 degrees. Place approximately ¼ inch of oil in the bottom of the pan. Pan fry the breaded chicken cutlets for 4-5 minutes on each side. The end result should be a crispy coating that is golden brown. The chicken breasts should be an internal temperature of 165 degrees.
Once the breasts are cooked through, remove the Romano chicken from the skillet and place on a cooling rack that is set over paper towels. Allow to cool for 5 minutes before serving.
Substitutions and variations
- Look for chicken breasts that are already pounded thin or ask your butcher
- Use chicken cutlets instead of chicken breasts
- Use avocado oil for a healthier alternative that still tastes neutral
- Although we have not tested this ourselves, you could try a gluten-free panko and flour
What to serve with Cheesecake Factory Chicken Romano
The Cheesecake Factory serves it with spaghetti noodles in a creamy tomato sauce. To make that, all you need is:
- 1 pound of spaghetti noodles
- 1 jar marinara sauce (I like Barilla but whatever marinara you enjoy)
- Heavy cream or half and half (⅓ to ½ cup)
Boil the pasta noodles. While they are boiling, mix the marinara and cream in a large skillet over medium heat. Once the noodles are almost done, drain them and add the noodles to the skillet. Allow them to finish their last minute of cooking in the sauce.
You can also serve this meal alongside any of these dishes:
Storage instructions
Allow the chicken to cool completely, then store in an airtight container in the fridge for 3-5 days. If you put it in the fridge while it is still warm, more condensation will build and cause the coating to become soggy.
FAQs
It is best served freshly cooked, but the chicken breasts and coating ingredients can be prepped up to a day ahead and stored in the refrigerator.
They are both hard Italian cheeses, but Romano is aged for less time which makes it stronger in flavor. The combination of both cheeses in this recipe gives a perfectly balanced flavor.
It should be finely grated, which helps it stick to the chicken more easily. If it is in large shreds, it will fall off more easily.
The easiest way to reheat Chicken Romano is to place it in a regular or toaster oven at 400 degrees for 10-15 minutes. Of course the microwave always works in a pinch.
Tips & tricks
- Pound the chicken breasts super thin.
- Salt the breasts before breading them.
- Allow the breaded breasts to sit for at least 5 minutes before pan frying them. This step is extremely helpful in allowing the coating to adhere to the chicken during cooking.
- Be careful not to overcrowd the pan. Too much in the pan will prevent a crispy crust from forming. If your pan doesn't fit all, you can always cook it in two batches.
- If you don't want to pound your chicken breasts, most supermarkets carry ultra-thin pieces already done for you.
More recipes
Looking for other recipes like this? Try these:
- Apricot Chicken
- Chicken Breasts in Lemon Sauce
- Simple Chicken Piccata with Artichokes
- 4-Ingredient Chicken Marinade
- Red Robin Copycat Campfire Sauce
- Pan Fry Potatoes
- Honey Sauce
- Can You Freeze Mac and Cheese? (YES!)
- Smoked Pulled Ham
- Frozen Scalloped Potatoes
- Maple Icing Glaze
- Old Fashioned Green Beans with Bacon and Onion
Recipe
Chicken Romano Recipe
Ingredients
- 3 chicken breasts or 6 chicken cutlets (medallions)
- Kosher salt
- Pepper
- ⅓ cup all-purpose flour
- 2 eggs
- 2 tablespoon water
- ½ cup panko breadcrumbs
- 1 cup finely grated Romano cheese
- 3 tablespoon finely grated Parmesan
- canola oil or other neutral tasting oil
Instructions
- Prepare ingredients by cutting chicken breasts in half horizontally and then pounding them to ¼ inch thick.3 chicken breasts, Kosher salt, Pepper
- In 3 shallow dishes make the breading components. In dish number one put the flour, in dish number two the mixture of egg and water (egg wash), and in dish three the panko breadcrumbs and both cheeses.⅓ cup all-purpose flour, 2 eggs, 2 tablespoon water, ½ cup panko breadcrumbs, 1 cup finely grated Romano cheese, 3 tablespoon finely grated Parmesan
- Bread the chicken by first dipping the chicken into the flour mixture and shaking off all the excess. Next, dip in the egg wash and allow the excess to drip off. Third, coat with the breadcrumb and cheese mixture. Allow the chicken breasts to sit for five minutes before cooking.
- Coat bottom of large skillet with ¼ inch of oil. Allow to heat over medium-high heat. Place chicken breasts in carefully, being sure not to crowd the pan. Once the bottom is golden brown, approximately 4-5 minutes, flip over and repeat on the second side. When they are done remove and allow to cool on a cooling rack for 5 minutes.canola oil
- To serve with spaghetti in a light tomato sauce like at the Cheesecake Factory, see the notes below.
Notes
- Pound the chicken breasts super thin.
- Salt the breasts before breading them.
- Allow the breaded breasts to sit for at least 5 minutes before pan frying them. This step is extremely helpful in allowing the coating to adhere to the chicken during cooking.
- If you don't want to pound your chicken breasts, most supermarkets carry ultra-thin pieces already done for you.
- 1 pound of spaghetti noodles
- 1 jar of marinara sauce
- a third to a half a cup of heavy cream (or half and half)
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Kim says
This was really good, even with the gluten free substitutions I had to make! I’ll definitely be keeping this in rotation.
Question: I’m assuming the calorie info is only for the chicken?
Danielle says
So happy to hear that you enjoyed it! You are correct, the calorie information is only for the items listed in the "Ingredients" section of the recipe card.
Deborah Willoughby says
Deborah
I made this for dinner it was fantastic and moist.
Had great flavor.
Will make this again and put it on my favorites list.
Thanks for your inspiration.
Danielle says
Thank you so much for taking the time to let us know! It really is a delicious one!
VICKI RIVRUD says
DELISH! instead of pounding - use a tortilla press!
Misty says
So glad you liked it!
Carole Tice says
Made it for supper last night for family of five....they all Love it ...I served it with homemade mashed potatoes and steamed fresh broccoli !
Misty says
We're so glad you liked it. Thank you for sharing, it makes our day!
Phyllis says
This crusted chicken Romano was fantastic. It tasted so good and my husband and daughter loved it. I have a new favorite company dish to serve. It made me look like a real chef. Thanks.
Danielle says
Thanks for taking the time to leave your feedback. It is so good to hear! Happy eating!