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Cheesecake Factory Crusted Chicken Romano

Irresistible Cheesecake Factory Crusted Chicken Romano Recipe

This Cheesecake Factory Crusted Chicken Romano is a delightful dish that combines crispy panko coating with savory Romano cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts or thighs for juicier bites
  • to taste salt
  • to taste pepper
For the Breading
  • 1 cup all-purpose flour gluten-free flour as substitute
  • 1 piece egg beaten
  • 1 cup panko bread crumbs regular breadcrumbs can work
  • 1/2 cup grated Romano cheese Parmesan is an alternative
  • 1/4 cup fresh parsley chopped, optional
  • 1 tablespoon lemon zest or fresh lemon juice
For Cooking
  • 1/4 cup avocado or olive oil for frying
  • 1 cup shredded mozzarella cheese or provolone for more flavor

Equipment

  • Large Skillet
  • shallow bowls
  • meat thermometer

Method
 

Cooking Instructions
  1. Slice the chicken breasts lengthwise to create even cutlets and pound to about ½ inch thick. Season with salt and pepper.
  2. Prepare three shallow bowls: one with flour, one with beaten egg, and one with panko, Romano cheese, parsley, and lemon zest.
  3. Dredge each chicken cutlet in flour, then egg, and finally in the panko mixture, pressing gently to adhere.
  4. Heat oil over medium heat and cook the breaded cutlets for 4-5 minutes on each side until golden brown and cooked through.
  5. Sprinkle mozzarella cheese on top of each cutlet, cover the skillet, and let cook for another 2-3 minutes to melt the cheese.
  6. Garnish with fresh parsley and lemon wedges before serving hot.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Refrigerate breaded chicken for 30 minutes before cooking for better adherence of the breading.

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