Parmesan Crusted Chicken Romano (Cheesecake Factory Copycat)

Parmesan Crusted Chicken Romano has thinly cut chicken breasts, parmesan cheese (the kind from the green shaker can is just fine here), flour, and egg wash, all come together to create a juicy piece of chicken that is lightly pan fried until golden brown.

Oh Cheesecake Factory, the restaurant known for having a million dishes. And on top of that, a million cheesecakes. No one could go there and say that they didn't have options! This parmesan cheese crusted chicken romano is a simple dish that they serve, like a grown up chicken tender. It takes only 6 ingredients (plus salt and pepper, but that's a given!).

Looking for more chicken copycat recipes to try? Olive Garden Eggplant Parmesan, Red Robin Chicken Ensenada Platter, Olive Garden Chicken Veronese or Olive Garden Steak Gorgonzola are all delicious options!

What ingredients will you need?

• 3 Chicken breasts, cut in half, to make 6 thin-cut chicken breasts
• ½ cup parmesan cheese ( you can use fresh grated parm, but shaker cheese works just fine here)
• 1 egg
• 2 tbs. water
• ½ cup flour
• 2 tbsp. olive oil
• ½ tsp. salt
• ½ tsp. pepper

Something that is noticeably missing, that you will find in most fried chicken cutlet recipes-- bread crumbs. Between the flour, egg wash, and cheese, a nice crust is formed, no bread crumbs needed! If you want the crust to be extra crispy, try adding a ¼ cup of breadcrumbs to the cheese and mixing well. Use that to coat the chicken instead of straight parmesan. Delicious!

That being said…

You can easily make this a Gluten free Parmesan Crusted Chicken!

All you have to do is decide what you want to coat the chicken with instead of flour. Simply replace the flour with cornstarch or gluten free flour and you are good to go. (Cornstarch will actually make the chicken coating even crispier!)

How to make Cheesecake Factory Crusted Romano Chicken:

This dish is simple but it's helpful to have your different dredging ingredients set up before you start because you will be touching raw chicken.

Start by getting three shallow bowls.

In the first bowl, add flour.

Then in the second bowl, place egg and water and stir with a fork to create egg wash.

In the third bowl, add parmesan.

Coat each thin cut chicken breast with flour and then shake off. Then dip into the egg wash, and finally place in bowl of cheese and use your hands to make sure the chicken is completely coated. Repeat with the remaining pieces.

Heat olive oil in a large sturdy skillet over medium high heat.

In batches, fry chicken until golden brown and crispy, about 4-5 minutes per side. One of the best ways to do fried chicken cutlets in a pan is making sure they are very thin. This way you get a super crispy crust, but you don't risk the inside being over or undercooked.

Place on paper towels to catch excess oil and serve.

What should I serve this with?

This chicken is so versatile-- it can be paired with countless different dishes from adding protein to salads, in wraps, and with different pasta dishes. It is a pretty neutral flavor, the saltiness of the romano cheese is the strongest part.

At Cheesecake Factory, this chicken is served with pasta. This side romano chicken pasta recipe is so simple I thought I would quickly share with you how to make it!

All you will need is 3 ingredients:

• ½ lb. pasta noodles of your choice
• 1 cup tomato sauce ( I used standard marinara sauce from a jar)
• ¼ cup of heavy cream

Cook the pasta according to packaging instructions and then drain well. Place pasta back in pot and pour in tomato sauce and heavy cream. Stir to coat. That's it! Super simple side dish, but a little extra special with the added cream.

This recipe has been shared on Meal Plan Monday!

Crusted Chicken Romano (Cheesecake Factory Copycat)

Seasonandthyme

Thin-cut chicken breasts, parmesan, flour, and egg wash, all come together to create Crusted Chicken Romano Cheesecake Factory Copycat.

4.52 from 27 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course chicken

Cuisine American, Italian

Servings 6 pieces

Calories 399 kcal

Ingredients

  

1x2x3x

• 3 Chicken breasts cut in half, to make 6 thin-cut chicken breasts
• ½ cup parmesan cheese you can use fresh grated parm, but shaker cheese works just fine here
• 1 egg
• 2 tbs. water
• ½ cup flour
• 2 tbsp. olive oil
• ½ tsp. salt
• ½ tsp. pepper

Instructions

 

• Start by getting three shallow bowls.
• In the first bowl, add flour.
• Then in the second bowl, place egg and water and stir with a fork to create egg wash.
• In the third bowl, add parmesan.
• Coat each thin cut chicken breast with flour and then shake off. Then dip into the egg wash, and finally place in bowl of cheese and use your hands to make sure the chicken is completely coated. Repeat with the remaining pieces.
• Heat olive oil in a large sturdy skillet over medium high heat.
• In batches, fry chicken until golden brown and crispy, about 4-5 minutes per side. One of the best ways to do fried chicken cutlets in a pan is making sure they are very thin. This way you get a super crispy crust, but you don't risk the inside being over or undercooked.
  
  
• Place on paper towels to catch excess oil and serve.

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 9gProtein: 56gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 179mgSodium: 479mg

Keyword breaded chicken, cheesecake factory, Copy Cat, copycat, Easy dinner

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