Romano Chicken is a Cheesecake Factory copycat recipe that tastes even better than the restaurant version, and can be made in under 30 minutes! Are you wondering how to make your favorite Chicken Romano recipe at home? I’ve got you covered with this tasty recipe! Tender and juicy chicken cutlets are coated with the most amazingly flavorful and crispy crust. They’re pan-fried for the perfect crunch, then finished in the oven with extra cheese on top. All of that is finished in about 30 minutes, so this chicken dinner is a winner for any night of the week. Looking for more crispy chicken recipes? Try another Italian-inspired classic, Chicken Parmesan. Or make crispy Chicken Schnitzel!
Why You’ll Love This Recipe
Key Ingredients for Chicken Romano
Here’s what you need to make these delicious crispy chicken cutlets:
Chicken: Slice boneless, skinless chicken breasts into thin cutlets. If needed, pound them out so that they are an even thickness. Romano Cheese: Pecorino Romano cheese, grated finely, will get wonderfully crispy on the outside of the chicken cutlets. Panko Breadcrumbs: For the crispiest chicken romano, choose panko crumbs rather than regular breadcrumbs. This recipe works totally fine with gluten-free pano and flour too! Flour and Egg: A three-part breading for chicken romano starts with all-purpose flour, then whisked egg, and finally a mixture of panko breadcrumbs, cheese, and seasonings. Lemon Zest and Parsley: To make the cheesy crispy coating even more irresistible, add freshly grated lemon zest and finely chopped fresh parsley to the mix. Toppings: After pan-frying the cutlets, finish cooking them in the oven, topped with melty mozzarella cheese. Before serving, top with lemon slices.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Crusted Romano Chicken
Recipe Tips
Make the cutlets even. If after slicing the chicken, the cutlets are different thicknesses, use a meat mallet to pound them out so that they are all the same. This will help them to cook at the same rate. Grate fresh cheese. You can buy pre-shredded pecorino Romano cheese, but you’ll get much better flavor if you shred it yourself from a larger wedge. As a bonus, it’s usually less expensive this way too! Use your hands to bread the chicken. You’ll want to press the breadcrumbs and cheese mixture onto the chicken so that it sticks well. Use a meat thermometer. After baking, the cutlets should have an internal temperature of at least 165°F (74°C). Add additional cooking time if necessary. Lemon slices are so pretty on top of the chicken, but you could also serve the chicken with lemon wedges instead. For best results, squeeze the lemon over the chicken before eating it!
Storing Tips
This crispy chicken will be best if enjoyed right away, but you can keep leftovers in the fridge for up to 4 days. Reheat the chicken romano in the air fryer to make the cutlets crispy again.
What To Serve With Crispy Chicken Romano
If you were to order this at The Cheesecake Factory, it would be served with pasta in tomato sauce. I like it with any kind of pasta though, including buttered noodles or my creamy lemon ricotta pasta. Instead of pasta, try Romano chicken with mashed potatoes or roasted potatoes.
What Sauce Goes with Chicken Romano?
This chicken will go perfectly with any of your favorite pasta sauces or pasta side dishes! If you like creamy pasta, try it with my cream cheese pasta sauce or classic Alfredo sauce. For a lighter option, garlic and olive oil pasta or your favorite marinara will be delish! Crusted Romano Chicken is a quick and easy dinner that will most definitely impress your family. Save this recipe – they’ll be asking you to make it again! © Little Sunny Kitchen
