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    Home » Recipes » Dinner

    Published: Sep 21, 2021 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Crusted Chicken Romano (Cheesecake Factory Copycat!)

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    Piece of Chicken Romano on a plate with graphic overlay.
    Piece of Romano Chicken on a plate with graphic overlay.

    This extra-crispy Crusted Chicken Romano is a tender, juicy chicken cutlet coated in a delicious blend of Romano cheese, Parmesan cheese, and panko breadcrumbs. It’s the perfect copycat of the Cheesecake Factory recipe. Plus it uses only 6 ingredients and can be on the table in under 30 minutes!

    Plate of Cheesecake Factory Romano Chicken and spaghetti.
    This delicious meal can be made in under 30 minutes! That's what I call a winner winner chicken dinner!
    Skip to:
    • 🥇Why it’s great!
    • 🍅 Romano chicken ingredients
    • 🔪 How to make Crusted Chicken Romano
    • 🍝 What to serve with Chicken Romano
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖  Other delicious recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    If you have ordered this dish from the Cheesecake Factory you know their Crusted Chicken Romano is a thin chicken breast that is coated in a crispy Parmesan and Romano crust that’s served with spaghetti noodles tossed in a light tomato sauce. It’s delicious!

    This Chicken Romano recipe is a lot like our Crispy Chicken Parmesan except that the dominating flavor profile is the more robust Romano cheese.

    🥇Why it’s great!

    • 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 Romano Chicken on counter.
    For a true copycat recipe, be sure to use real Romano and Parmesan cheese.

    🍅 Romano chicken ingredients

    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.

    🔪 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.  

    Thinly pounded chicken breast that's been salted on cutting board.
    Getting the chicken breast thin is key to a perfectly tender Chicken Romano. Salting them before breading is a tip for keeping them juicy and flavorful.

    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. Set aside for 5 minutes. This step will help the breadcrumb mixture stick to the chicken breasts during cooking. 

    Breading of chicken romano step-by-step process.
    After breading, be sure to allow the breasts to sit for 5 minutes before cooking them. This will help the coating stay put when they are pan fried.

    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.

    Pasta and chicken on a plate with extra basil.
    This Crusted Chicken Romano is great served with pasta, a side salad, and bread.

    🍝 What to serve with Chicken Romano

    A side salad and bread is always a good idea, but at the Cheesecake Factory it is served with spaghetti noodles in a creamy tomato sauce. For 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)

    Start by boiling 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. 

    This would also be delicious with noodles tossed in alfredo sauce or this lemon and broccoli pasta that’s flavored with lemon zest and lemon juice.

    🙋 Questions and Answers

    Can Crusted Chicken Romano be prepped ahead?

    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.

    What’s the difference between Romano and Parmesan cheese? 

    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.

    How to reheat Cheesecake Factory Crusted Chicken Romano?

    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.

    Sliced Romano chicken on a plate sprinkled with herbs.
    Follow all the tips below for a perfect version of Cheesecake Factory's Crusted Chicken Romano.

    👨🏼‍🍳 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.
    • If you don't want to pound your chicken breasts, most supermarkets carry ultra-thin pieces already done for you.

    📖  Other delicious recipes

    • Apricot Chicken
    • Chicken Breasts in Lemon Sauce
    • 4-Ingredient Chicken Marinade
    • Red Robin Copycat Campfire Sauce

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Piece of Cheesecake Factory Crusted Chicken Romano on a plate with graphic overlay.

    Crusted Chicken Romano (Cheesecake Factory Copycat!)

    This extra-crispy Crusted Chicken Romano is a tender, juicy chicken cutlet coated in a delicious blend of Romano cheese, Parmesan cheese, and panko breadcrumbs. It’s the perfect copycat of the Cheesecake Factory recipe. Plus it uses only 6 ingredients and can be on the table in under 30 minutes!
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American, Italian
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 332kcal
    Author: Borrowed Bites

    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 grated Romano cheese
    • 3 tablespoon grated Parmesan
    • canola oil or other neutral tasting oil
    Prevent your screen from going dark

    Instructions

    • Prepare ingredients by cutting chicken breasts in half horizontally and then pounding them to ¼ inch thick.
    • 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.
    • 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.
    • To serve with spaghetti in a light tomato sauce like at the Cheesecake Factory, see the notes below.
    • We love comments! Please come back and leave us one after you’ve tried this recipe.

    Notes

    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.
    • If you don't want to pound your chicken breasts, most supermarkets carry ultra-thin pieces already done for you.
    Optional Spaghetti in Tomato Sauce
    • 1 pound of spaghetti noodles
    • 1 jar of marinara sauce
    • a third to a half a cup of heavy cream (or half and half)
    Start by boiling 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. 

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    Nutrition

    Calories: 332kcal | Carbohydrates: 10g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 427mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 229mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Carole Tice says

      December 01, 2022 at 11:32 am

      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 !

      Reply
      • Misty says

        December 01, 2022 at 6:24 pm

        We're so glad you liked it. Thank you for sharing, it makes our day!

        Reply
    2. Phyllis says

      October 13, 2022 at 11:49 pm

      5 stars
      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.

      Reply
      • Danielle says

        October 14, 2022 at 9:50 am

        Thanks for taking the time to leave your feedback. It is so good to hear! Happy eating!

        Reply

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