Crusted Chicken Romano (Cheesecake Factory Copycat)
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Are you craving a tasty chicken dish? Look no further! This Crusted Chicken Romano recipe is a copycat version of the popular Cheesecake Factory menu item. You’ll love how the crispy Romano cheese crust adds a tangy kick to the tender chicken breast. It’s easy to make at home and tastes just like the restaurant version.
This recipe serves 6 and takes about 55 minutes from start to finish. You’ll need basic ingredients like chicken breasts, flour, eggs, and panko breadcrumbs. The secret to the amazing flavor is the Romano cheese mixed into the breading. Get ready to impress your family and friends with this delicious meal!
Exact Ingredients List
Here’s what you’ll need to make this tasty Crusted Chicken Romano:
- 3 chicken breasts, halved lengthwise
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 2 large eggs
- 2 tablespoons water
- 1 1/2 cups panko bread crumbs
- 2 cups grated Romano cheese (1 1/2 cups for breading, 1/2 cup for serving)
- Vegetable oil, for frying
For the breading, you’ll set up three shallow dishes:
- Flour mixture: Combine flour and Italian seasoning
- Egg wash: Whisk eggs with water
- Coating: Mix panko bread crumbs and 1 1/2 cups Romano cheese
Remember to have extra Romano cheese on hand for serving. You can also prepare your favorite pasta and sauce to complete the meal.
Instructions
Start by slicing each chicken breast in half lengthwise. You’ll end up with 6 thin cutlets. Place them between plastic wrap and gently pound them to about 1/4 inch thick. Season both sides with salt and pepper.
Set up three shallow dishes on your counter. Mix flour and Italian seasoning in the first dish. Whisk eggs and water in the second. Combine panko and Romano cheese in the third.
Coat each cutlet in flour, then egg, then the panko mixture. Press gently so the crumbs stick. Let the breaded cutlets rest for 5 minutes.
Heat oil in a large skillet over medium-high heat. Add cutlets carefully, cooking in batches if needed. Fry for 4-5 minutes per side until golden brown.
Move cooked chicken to a plate and cover with foil to keep warm. Serve with your favorite pasta and sauce. Don’t forget to sprinkle extra Romano cheese on top!
For crispy leftovers, reheat in a 350°F oven for 10-15 minutes. You can also use an air fryer at 350°F for 3-5 minutes to get that perfect crunch.
Possible Substitutes List
You can swap some ingredients in this recipe if needed. Here are some options:
Chicken:
- Boneless skinless chicken thighs
- Turkey cutlets
- Pork chops (pounded thin)
Cheese:
- Parmesan instead of Romano
- Mix of Romano and Parmesan
Breadcrumbs:
- Regular breadcrumbs instead of panko
- Crushed crackers or cornflakes
Flour:
- Gluten-free flour blend
- Almond flour (for low-carb)
Eggs:
- Milk or buttermilk
- Mayonnaise thinned with water
You can also try these cooking methods:
- Bake at 400°F for 20-25 minutes
- Air fry at 375°F for 12-15 minutes
- Use an electric skillet set to 375°F
For a lighter version, try spraying the breaded chicken with cooking spray and baking. The crust won’t be as crispy, but it’ll still taste great!
How To Make It Diabetes-Friendly
To make this Crusted Chicken Romano more diabetes-friendly, you can try a few simple changes. Use whole wheat flour instead of all-purpose flour. This swap adds fiber and helps slow down sugar absorption.
Replace panko breadcrumbs with crushed almonds or almond flour. This lowers the carb count and adds healthy fats. You can also use ground pork rinds for a zero-carb option.
Try baking the chicken instead of frying. Preheat your oven to 400°F (200°C). Place the breaded cutlets on a wire rack over a baking sheet. Bake for 20-25 minutes, flipping halfway through.
Serve your chicken with non-starchy veggies like broccoli or green beans. Skip the pasta and opt for zucchini noodles or cauliflower rice. These veggie sides are low in carbs but high in nutrients.
Use less cheese in the coating and for topping. While cheese is low in carbs, it’s high in calories. Moderation is key for weight management, which is important for diabetes control.
Remember to check with your doctor or dietitian before making big changes to your diet. They can help you adjust the recipe to fit your specific needs.
Tips, Tricks & Storing
To get the crispiest chicken, make sure your oil is hot enough before frying. Test it by dropping in a breadcrumb – it should sizzle right away.
You can prep the breaded chicken ahead of time. Store it in the fridge for up to 24 hours before cooking. This makes dinner prep a breeze!
Use a meat thermometer to check if the chicken is done. It’s ready when it hits 165°F (74°C) in the thickest part.
If you’re cooking in batches, keep the first pieces warm in a 200°F (93°C) oven on a wire rack. This keeps them crispy.
For leftovers, let the chicken cool fully before storing. Put it in an airtight container and keep in the fridge for up to 3 days.
To reheat, warm the chicken in a 350°F oven for 10-15 minutes. This helps keep the breading crispy. You can also use an air fryer at 350°F for 3-5 minutes for extra crunch.
Try serving your chicken with different sauces for variety. Marinara, pesto, or Alfredo all work great!