I recreated this Crusted Chicken Romano at home—a tender, golden-brown chicken cutlet coated with a crisp blend of panko and Romano cheese, then topped with melted mozzarella. It’s elegant enough for dinner party guests yet easy enough for a weeknight treat.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant flair without the fuss. The cheesy, crunchy crust combined with juicy chicken and melty mozzarella feels indulgent but only needs common pantry ingredients. Plus, it’s ready in about 30 minutes—perfect for busy evenings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 large boneless, skinless chicken breasts, halved lengthwise and pounded thin
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- ½ cup grated Romano cheese
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon lemon zest
- 4 tablespoons avocado or olive oil
- 1 cup shredded mozzarella cheese
directions
- Prep chicken: Slice breasts into cutlets and pound to about ¼″ thickness. Season both sides with salt and pepper.
- Set up breading station:
- Bowl 1: flour
- Bowl 2: beaten egg
- Bowl 3: panko, Romano cheese, parsley, and lemon zest mixed together
- Bread chicken: Dredge each cutlet in flour, dip in egg, then press into the panko-cheese mix. Let rest for 5 minutes to help coating adhere.
- Cook: Heat oil in a skillet over medium heat. Fry cutlets 4–5 minutes per side until golden and cooked through.
- Add mozzarella: Sprinkle cheese on each cutlet, cover skillet, and melt for 2–3 minutes until bubbly).
- Serve: Garnish with extra parsley and lemon wedges. It pairs beautifully with spaghetti in a light tomato sauce or your favorite sides.
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
storage/reheating
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Reheat at 350 °F for 10–15 minutes to restore crispiness.
- Freeze: Lay cooked cutlets in a freezer bag for up to 2 months; reheat from frozen using oven or air fryer.
Variations
- Spicy twist: Add red pepper flakes or paprika to the panko mix.
- Cheese swaps: Use Parmesan or Asiago if Romano isn’t available.
- Lighten it up: Bake at 400 °F for ~20 minutes on a rack over a baking sheet for a lower-fat option.
- Air-fryer friendly: Cook at 400 °F for 10–12 minutes, flipping halfway, for extra crunch without frying.
FAQs
Can I use chicken thighs instead of breasts?
I can! Thighs stay juicier—just adjust cooking time so they reach 165 °F internally.
Do I need to pound the chicken?
Yes, pounding to ~¼″ thickness ensures even cooking and perfect crispiness.
What if I don’t have Romano cheese?
I can substitute with Parmesan or Asiago, though Romano gives the boldest flavor.
Can I prep ahead?
Absolutely! I bread the chicken and refrigerate it uncovered for a few hours before cooking—this helps the crust stick better.
What sides go well with this?
I love serving it with spaghetti in a light tomato or cream sauce, mashed potatoes, or a crisp green salad for a complete meal.
Conclusion
I love how this Crusted Chicken Romano delivers a restaurant-quality meal in just 30 minutes. The crispy, cheesy coating, melted mozzarella, and hint of lemon make every bite deliciously satisfying. Whether it’s a cozy family dinner or a dinner party show-stopper, this recipe brings that indulgent flair from The Cheesecake Factory straight to my kitchen.
Print
Crusted Chicken Romano
- Total Time: 30 minutes
- Yield: 4 servings
Description
Tender chicken breasts coated in a savory Romano cheese and breadcrumb crust, finished with a buttery garlic-herb sauce—just like the Cheesecake Factory classic, made at home.
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
½ cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup breadcrumbs (panko or Italian-style)
½ cup grated Romano cheese (Pecorino Romano)
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Garlic‑Herb Sauce:
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Instructions
Preheat oven to 400 °F (200 °C). Lightly grease a baking sheet or line with parchment.
Pat chicken breasts dry and season both sides with salt and pepper.
Set up three bowls: one with flour, one with beaten eggs mixed with water, and one with combined breadcrumbs, Romano cheese, and chopped parsley.
Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb–cheese mixture, pressing to adhere.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add chicken and cook for 2–3 minutes per side, until golden brown.
Transfer skillet to the oven and bake for 10–12 minutes, or until chicken reaches an internal temperature of 165 °F (75 °C).
While chicken bakes, prepare the sauce: In a small saucepan, melt butter over medium heat. Add minced garlic and sauté 30 seconds, until fragrant (don’t brown). Stir in lemon juice and parsley; season with salt and pepper.
Remove chicken from oven and spoon garlic-herb sauce over each breast before serving. Garnish with extra parsley or lemon wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
