Crusted Chicken Romano – Easy Cheesecake Factory Copycat

This Crusted Chicken Romano is a crispy, cheesy pan-fried chicken cutlet, just like the one at Cheesecake Factory — only easier and done in under 30 minutes. Great for busy nights or when you want comfort food that actually feels doable. Pairs well with salad, pasta, or honestly, just by itself.

Quick Summary

• Prep time: 10 mins
• Cook time: 15 mins
• Flavor: crispy, cheesy, savory
• Great for: weeknight dinners, comfort food nights, last-minute guests

Why I Like This Recipe

It started with chicken in the fridge and me just… staring at it. Added cheese, breaded it, fried it. That’s it. Super simple, came out like something I’d get at a restaurant. I’ve made it three times now and still not bored of it.

Ingredients

• 2 chicken breasts
• 1 cup all-purpose flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• 2 eggs, whisked
• ¾ cup panko breadcrumbs
• ¼ cup parmesan cheese, shredded
• ½ cup pecorino romano cheese, shredded
• ⅔ cup vegetable oil
• Optional: minced parsley + extra cheese for topping

How To Make Crusted Chicken Romano

• Prep the chicken: Cut each breast in half lengthwise. Pound to even thickness. Season both sides.
• Set up breading station: Three bowls — flour/spices in one, whisked eggs in another, then panko + both cheeses in the last.
• Bread the chicken: Flour first, then egg, then cheesy breadcrumb mix. Press gently to make it stick.
• Fry it up: Medium heat, ⅓ cup oil in a skillet. 3–4 mins per side until golden and cooked through. Don’t crowd the pan.
• Rest and serve: Set on a plate, tent with foil. Garnish with parsley or more cheese. That’s it.

Tips for Success

• Pound the chicken — it really helps it cook evenly
• Use freshly shredded cheese — better melt, better flavor
• Fry in batches — oil stays hot, crust stays crispy
• Let the coated chicken rest a few mins before frying — helps it stick
• A quick temp check (165°F) keeps things safe

Storage and Reheating

• Fridge: Keep leftovers in a sealed container, up to 3 days. Separate with parchment if stacking.
• Freezer: Wrap cutlets individually. Freeze up to 1 month.
• Reheat – Oven (best): Bake at 350°F for 10–15 mins. Gets the crust crispy again.
• Reheat – Microwave (okay-ish): Works, but crust softens. Still tastes good though.

Frequently Asked Questions

• Can I bake instead of fry?
  Yep. 400°F for 20–25 mins. Flip halfway. Not as crispy, but still good.
• What if I only have parmesan?
  Totally fine. Use all parmesan — just skip the romano.
• Can I use chicken thighs?
  Yes, just make sure they’re boneless and pounded flat.
• What’s the best oil to fry in?
  Vegetable or canola. Something neutral with a high smoke point.
• Do I need to use panko?
  Regular breadcrumbs work, but panko gives it that light crunch.

Common Mistakes and How to Dodge Them

• Not pounding the chicken: Uneven thickness means uneven cooking. One side’s raw, the other’s dry.
• Too much heat: Oil that’s too hot burns the crust fast. Medium heat is the sweet spot.
• Using pre-shredded cheese: They don’t melt the same. Shred it yourself if you can.
• Skipping the rest before frying: Letting the breaded cutlets sit for 5 mins helps the coating stay on.
• Frying everything at once: Too many pieces = cold oil = soggy crust. Do 2 at a time max.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 125mg
• Sodium: 620mg
• Potassium: 350mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 38g

You Might Also Like:

• Chicken Parm Pizza – Easy Cheesecake Factory  Copycat
• Chicken Costoletta – Easy Cheesecake Factory  Copycat
• Chicken Madeira – Easy Cheesecake Factory  Copycat
• Four Cheese Pasta – Easy Cheesecake Factory Copycat