Cheesecake Factory Crusted Chicken Romano Copycat Recipe – Easy Italian Comfort Food Dinner Idea
This Cheesecake Factory crusted chicken Romano copycat recipe is crispy, cheesy, and flavorful, made with Parmesan-crusted chicken served over pasta with marinara. Perfect for family dinners, weeknight meals, or recreating a restaurant favorite at home.
Equipment
- Cutting board and knife
- Meat mallet or rolling pin (for pounding chicken)
- Three shallow bowls (flour, egg wash, breadcrumb-cheese mix)
- Skillet or baking sheet
- Wire rack (optional for baking)
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (panko or Italian-style)
- 1 cup freshly grated Parmesan or Romano cheese
- 2 tbsp olive oil (for pan-searing)
- Salt and pepper to taste
- Lemon wedges, parsley, or marinara sauce (for serving)
Instructions
- Prepare Chicken: Pound chicken breasts to ½-inch thickness. Season with salt and pepper.
- Set Up Coating: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
- Coat Cutlets: Dredge chicken in flour, dip in egg wash, then coat with breadcrumb-cheese mixture. Press gently to adhere.
- Cook: Pan-sear in olive oil over medium-high heat for 3–4 minutes per side until golden. Alternatively, bake at 400°F (200°C) for 20–25 minutes until cooked through.
- Serve: Plate over pasta with marinara or Alfredo, or serve with salad. Garnish with lemon wedges and parsley.
Notes
- Use freshly grated Parmesan or Romano for best flavor and crispiness.
- Pound chicken evenly for uniform cooking.
- Pan-searing gives richer flavor; baking offers a lighter option.
- Serve immediately for maximum crunch.
- Pairs beautifully with pasta, salad, or roasted vegetables.