Chicken Romano Recipe

This extra-crispy Crusted Chicken Romano is a tender, juicy chicken cutlet coated in a delicious blend of Romano cheese, Parmesan cheese, and panko breadcrumbs. It’s the perfect copycat of the Cheesecake Factory recipe. Plus it uses only 6 ingredients and can be on the table in under 30 minutes!

📝 Ingredients

• 3 chicken breasts (or 6 chicken cutlets (medallions))
• Kosher salt
• Pepper
• 1/3 cup all-purpose flour
• 2 eggs
• 2 tbsp water
• 1/2 cup panko breadcrumbs
• 1 cup finely grated Romano cheese
• 3 tbsp finely grated Parmesan
• canola oil (or other neutral tasting oil)

👨‍🍳 Instructions

1. 1Prepare ingredients by cutting chicken breasts in half horizontally and then pounding them to ¼ inch thick.
2. 2In 3 shallow dishes make the breading components. In dish number one put the flour, in dish number two the mixture of egg and water (egg wash), and in dish three the panko breadcrumbs and both cheeses.
3. 3Bread the chicken by first dipping the chicken into the flour mixture and shaking off all the excess. Next, dip in the egg wash and allow the excess to drip off. Third, coat with the breadcrumb and cheese mixture. Allow the chicken breasts to sit for five minutes before cooking.
4. 4Coat bottom of large skillet with ¼ inch of oil. Allow to heat over medium-high heat. Place chicken breasts in carefully, being sure not to crowd the pan. Once the bottom is golden brown, approximately 4-5 minutes, flip over and repeat on the second side. When they are done remove and allow to cool on a cooling rack for 5 minutes.
5. 5To serve with spaghetti in a light tomato sauce like at the Cheesecake Factory, see the notes below.