Cheesecake Factory Crusted Chicken Romano
This comforting dish features tender chicken breasts coated in a flavorful crust of Romano cheese and panko breadcrumbs, topped with melted mozzarella for an irresistible taste.
Ingredients
For the Chicken
- 2 pounds Chicken Breasts If thick, slice lengthwise for even cooking.
- 1 cup All-Purpose Flour
- 1 large Egg Beaten for the egg wash.
- 1 cup Panko Bread Crumbs
- 1/2 cup Grated Romano Cheese
- 2 tablespoons Fresh Parsley, chopped For garnish.
- 1 tablespoon Lemon Zest
- 1/4 cup Avocado Oil or Olive Oil For frying.
- 1 cup Shredded Mozzarella Cheese For topping.
Instructions
Preparation
- Preheat your oven to 350°F.
- Prepare the chicken breasts by slicing them if thick. Season both sides with salt and pepper.
Dredging
- Set up your dredging station with three bowls: one with flour, one with the beaten egg, and one with panko, Romano cheese, and lemon zest.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg wash, followed by pressing into the breadcrumb mixture.
Cooking
- Heat the oil in a skillet over medium heat. Add the breaded chicken and cook for 5-7 minutes on each side until golden brown.
- Once cooked, place on a baking sheet and top with shredded mozzarella cheese.
- Bake for about 10 minutes until the cheese is melted and bubbly.
Serving
- Garnish with freshly chopped parsley and serve hot.
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Notes
For extra flavor, consider adding garlic powder or Italian seasoning to the breadcrumb mix. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for 2-3 months. Reheat in the oven for best results.