This romano crusted chicken is full of flavor. A juicy chicken that bakes in the oven until tender while cooking with a generous handful or Romano cheese.
How To Make Copycat Cheesecake Factory Romano Chicken
Coated with breadcrumbs and cheese, this deep-fried chicken has a satisfying crunch in every bite.
Prep:
10 mins
Cook:
15 mins
Total:
25 mins
Ingredients
- 1½ lb chicken breasts, boneless and skinless, flattened and tenderized
- 1¼ cups breadcrumbs, homemade, avoid using Japanese
- 1 cup all-purpose flour
- ½ cup romano cheese, grated and divided
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- ½ tsp ground black pepper
- 3 pcs eggs, beaten
For Serving:
- 1 tbsp romano cheese, per serving
- ¼ tsp parsley, per serving
- ½ cup marinara sauce, per serving
- 4 oz pasta, per serving
Instructions
- Prepare your breading station. Place eggs in 1 mixing bowl.
- In another mixing bowl, combine your flour, pepper, and half of the grated cheese. Stir to incorporate.
- In your third mixing bowl, combine your breadcrumbs and the remaining cheese. Stir to incorporate.
- Dredge your chicken in flour, dip in eggs, and coat in breadcrumbs.
- Add half each of butter and oil in a skillet over medium-low heat.
- Once your butter has melted, add your breaded chicken breasts and cook until crusts turn golden brown and the chicken is fully cooked through, roughly 3 to 5 minutes per side.
- Drain your cooked chicken on wire racks to maintain its crispness.
- Serve alongside any pasta of your choice tossed in some marinara sauce. Garnish with parsley and more grated cheese.
Nutrition
- Sugar: 2g
- :
- Calcium: 163mg
- Calories: 568kcal
- Carbohydrates: 44g
- Cholesterol: 113mg
- Fat: 28g
- Fiber: 2g
- Iron: 4mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 4g
- Potassium: 430mg
- Protein: 34g
- Saturated Fat: 10g
- Sodium: 460mg
- Trans Fat: 1g
- Vitamin A: 408IU
- Vitamin C: 1mg
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