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Cheesecake Factory Chicken Romano

A deliciously crispy, golden chicken dish with a cheesy crust, perfectly paired with bright lemon zest and optional fresh herbs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 2 pieces chicken breasts Choose tender cuts for juicy bites
  • to taste salt Essential for enhancing overall flavor
  • to taste pepper Adds a warm kick
  • 1 cup all-purpose flour Swap for gluten-free flour if needed
  • 1 large egg Ensure it’s well-beaten
  • 1 cup panko bread crumbs Perfect for that irresistible crunch
  • 1/2 cup grated Romano cheese Provides a nutty flavor
  • 1/4 cup fresh parsley Optional but adds freshness
  • 1 tablespoon lemon zest Fresh lemon juice can substitute
  • 3 tablespoons avocado oil Or use olive oil
  • 1 cup shredded mozzarella cheese Or try Provolone for a unique twist

Method
 

Preparation
  1. Sprinkle both sides of the chicken breasts with salt and pepper.
  2. Create a dredging station: place flour in one bowl, beat the egg in a second, and combine panko breadcrumbs with grated Romano cheese in a third bowl.
  3. Coat each chicken breast first in flour, then dip into the beaten egg, and finally cover with the panko and cheese mixture.
Cooking
  1. Pour avocado oil into a large skillet and heat over medium.
  2. Add the coated chicken breasts to the skillet and fry for about 5-7 minutes per side, or until golden brown and cooked through.
  3. Optional: Sprinkle lemon zest and chopped parsley over the chicken before serving.

Notes

Cool the chicken to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.