Crusted Chicken Romano

by

Crusted Chicken Romano – Cheesecake Factory Copycat

Bring restaurant-quality flavor to your own kitchen with this Crusted Chicken Romano recipe — inspired by the famous Cheesecake Factory dish. Crispy, golden chicken cutlets coated in Romano and Parmesan cheese are served over tender spaghetti tossed in marinara sauce. It’s an elegant, comforting dinner that comes together in just 40 minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

For the Crusted Chicken

  • 3 chicken breasts (or 6 thin, skinless chicken cutlets)
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ⅓ teaspoon freshly ground black pepper
  • 3 eggs
  • ½ cup panko breadcrumbs
  • ½ cup grated Romano cheese
  • ⅓ cup grated Parmesan cheese
  • ¼ cup vegetable oil, for frying

For Serving

  • 16 ounces marinara sauce
  • 12 ounces spaghetti
  • Additional grated Romano cheese, for garnish
  • Sea salt, to taste
  • Fresh basil leaves, for garnish

Instructions

1. Prepare the Chicken

If using whole chicken breasts, slice each one in half horizontally to make thinner cutlets, about ¼ inch thick. Season both sides lightly with kosher salt and pepper.

2. Set Up the Breading Station

  • Flour Mixture: In a shallow dish, combine flour, salt, and pepper.
  • Egg Wash: In another dish, beat the eggs until smooth and slightly frothy.
  • Breadcrumb Mixture: In a third dish, mix together the panko breadcrumbs, Romano cheese, and Parmesan cheese.

3. Bread the Chicken

Dredge each cutlet first in the flour mixture, coating lightly on both sides. Shake off excess flour.
Dip the cutlet into the beaten eggs, allowing any extra egg to drip off.
Finally, press it into the breadcrumb and cheese mixture until well coated.
Place the breaded cutlets on a clean plate and repeat with the remaining chicken.

4. Cook the Chicken

Heat ⅓ cup vegetable oil in a large skillet over medium heat until shimmering.
Add two or three cutlets at a time, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
Transfer to a paper towel–lined plate and repeat with remaining cutlets, adding more oil if needed.

5. Prepare the Pasta

While frying the chicken, bring a large pot of salted water to a boil.
Add the spaghetti and cook according to package directions until al dente. Drain well.

6. Warm the Marinara Sauce

In a small saucepan, heat the marinara over medium heat until warmed through.
Toss the drained pasta with the sauce until evenly coated.

7. Assemble and Serve

Divide the sauced pasta among serving plates.
Place one chicken cutlet on top of each portion.
Garnish with extra grated Romano cheese and fresh basil leaves. Serve immediately and enjoy!

Tips for Success

  • Use thin chicken cutlets: Thinner pieces cook evenly and develop a crispier crust.
  • Don’t overcrowd the pan: Fry in batches so each cutlet gets perfectly golden.
  • Pair it right: Serve with garlic bread and a simple green salad for a complete meal.

Nutrition (Per Serving)

Calories: 382 | Protein: 37g | Carbohydrates: 34g | Fat: 10g | Saturated Fat: 4g | Sodium: 949mg | Fiber: 3g | Calcium: 182mg | Iron: 3mg

(Nutrition values are approximate and may vary depending on the ingredients used.)

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