Crusted Chicken Romano
Enjoy a restaurant-style dish at home with this quick and easy recipe for Cheesecake Factory Crusted Chicken Romano, featuring crispy breading and creamy sauce.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
- 1 cup grated Romano cheese Can substitute with Parmesan for variation.
- 1 cup breadcrumbs For added crunch, crushed cornflakes can be mixed in.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust according to preference.
- 2 large eggs Beaten until frothy for coating.
- 1/4 cup all-purpose flour For dredging the chicken.
- 1/4 cup olive oil For frying.
- to taste Fresh parsley for garnish Adds freshness when serving.
- for serving Lemon wedges A squeeze enhances flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper or greasing it with cooking spray.
- In a bowl, mix grated Romano cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, beat the eggs until frothy.
- Place flour in another dish for coating the chicken.
Breading the Chicken
- Coat each chicken breast in flour, shaking off excess.
- Dip the flour-coated chicken into the egg mixture, ensuring it is evenly coated.
- Transfer the chicken to the breadcrumb mixture and press to adhere breadcrumbs.
- Repeat the coating process with all chicken breasts.
Cooking
- Heat olive oil in a skillet over medium heat.
- Carefully place coated chicken breasts in the skillet when the oil is hot.
- Cook for about 4-5 minutes on each side until golden brown.
- Transfer browned chicken to the prepared baking sheet.
- Bake in the oven for 15-20 minutes, or until the chicken's internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before serving.
Serving
- Serve with a sprinkle of fresh parsley and lemon wedges.
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Notes
Pound chicken breasts to an even thickness for even cooking. Rest coated chicken for a few minutes before frying for better adhesion. Consider adding herbs to the breadcrumb mixture for extra flavor.