Crusted Chicken Romano
Thin-cut chicken breasts, parmesan, flour, and egg wash, all come together to create Crusted Chicken Romano Cheesecake Factory Copycat.
Servings: 6 pieces
Calories: 399kcal
Ingredients
- 3 Chicken breasts cut in half, to make 6 thin-cut chicken breasts
- ½ cup parmesan cheese
- 1 egg
- 2 tbs. water
- ½ cup flour
- ½ tsp. salt
- ½ tsp. pepper
- 2 tbsp. avocado oil or other neutral oil
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 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.
- Place on paper towels to catch excess oil and serve.
Notes
- 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 throughout the process.
- 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.
- Once the chicken is done, place on paper towels to catch excess oil before serving.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 9g | Protein: 56g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 179mg | Sodium: 479mg