Chicken Romano (Cheesecake Factory Copycat)
Cheesecake Factory's chicken romano is the perfect, crispy, and crunchy chicken cutlet recipe. If the thought of thinly sliced chicken coated in a perfectly seasoned parmesan panko crust has your mouth watering, then this chicken cutlet recipe is going to be one of your favorites!
Servings: 6 Servings
Calories: 348kcal
Ingredients
- 6 Chicken cutlets
- ½ cup All purpose flour
- 2 large Eggs whisked
- ½ cup Plain breadcrumbs
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese grated
- 2 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 ½ teaspoon Kosher salt
- 1 ½ teaspoon Black pepper
Instructions
- Add all-purpose flour to a small sheet tray, and whisk the eggs into another small sheet tray. Set aside.½ cup All purpose flour, 2 large Eggs
- Add the panko, plain breadcrumbs, parmesan cheese, and dried spices to a medium-sized sheet tray. Mix to combine into a breading mixture.½ cup Plain breadcrumbs, ½ cup Panko breadcrumbs, ½ cup Parmesan cheese, 2 teaspoon Garlic powder, 1 teaspoon Dried parsley, 1 ½ teaspoon Kosher salt, 1 ½ teaspoon Black pepper
- Place the chicken cutlet into the sheet tray with flour. Dredge both sides so it is completely covered with flour, and shake the excess flour off.6 Chicken cutlets
- Transfer the floured chicken cutlet to the sheet tray with the egg. Dip the chicken into the eggs on both sides. Using tongs, let the excess egg drip off of the chicken.
- Place the egg-coated chicken cutlet into the parmesan breading. Using tongs, press the chicken cutlet into the breading on both sides so it completely sticks to the entire chicken piece.
- Heat a 12" cast iron skillet over medium heat, with ½ - 1" of neutral cooking oil.
- Once the oil is hot, place the chicken cutlets in the skillet 2 at a time. Cook the chicken cutlets until golden brown and crispy on both sides. This should take approximately 3-4 minutes on each side.
- Once the chicken cutlets are cooked, drain on a wire rack over a sheet tray. Sprinkle the hot chicken cutlets with a small pinch of salt immediately after removing them from the skillet.
Notes
Whole chicken breasts: If you cannot find prepared chicken cutlets in your grocery store, you can make your own with whole chicken breasts. Split the chicken breasts in half by cutting them horizontally. You can also pound a chicken breast thinner with a meat mallet.
For the best breading: Let the breading sit on the chicken cutlets for 10-15 minutes before you fry them. This will help the breading stick to the chicken and prevent excess breading from falling off while you fry them.
Testing the oil: The oil is hot enough to fry in when you drop a small piece of breading into the oil, and it immediately starts bubbling.
Setting the dredging stations: If you do not have small sheet trays for dredging, you can use any shallow dish instead.
Nutrition
Calories: 348kcal | Carbohydrates: 19g | Protein: 44g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 176mg | Sodium: 1039mg | Potassium: 717mg | Fiber: 1g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg
