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Cheesecake Factory Crusted Chicken Romano

Golden crispy Cheesecake Factory Crusted Chicken Romano served over pasta with arugula and tomatoes
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A copycat recipe for Cheesecake Factory’s famous Crusted Chicken Romano with a crispy Parmesan and Romano cheese crust, pan-fried and served over pasta.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups shredded Parmesan cheese
  • 1/2 cup shredded Romano cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil or vegetable oil for frying
  • 12 oz fettuccine or linguine, cooked
  • 2 cups arugula
  • 1 cup grape tomatoes, halved
  • 1/2 cup lemon-basil vinaigrette or your favorite dressing

Instructions

  1. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with Parmesan cheese, Romano cheese, garlic powder, and black pepper mixed together.
  3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into cheese mixture on both sides, ensuring full coverage.
  4. Heat oil in a large skillet over medium-high heat to 1/4-inch depth until shimmering. Test readiness by dropping a pinch of cheese mixture – it should sizzle immediately.
  5. Carefully place chicken breasts in hot oil and cook for 3 to 4 minutes per side until crust is golden brown and crispy and internal temperature reaches 165°F.
  6. Remove chicken from skillet and let rest on a wire rack for 3 to 5 minutes to keep crust crispy.
  7. In a large bowl, toss cooked pasta with arugula, grape tomatoes, and lemon-basil vinaigrette.
  8. Slice chicken on the diagonal and serve over pasta salad.

Notes

  • Use freshly grated Parmesan and Romano for best flavor and crispiest texture. Pre-shredded cheese doesn’t crisp as well.
  • Don’t overcrowd the pan when frying. Cook in batches if needed to maintain oil temperature and ensure even browning.
  • For a lighter option, bake at 400°F for 20 to 25 minutes, flipping halfway through and drizzling with olive oil.

Nutrition

Find it online: https://www.benefitiany.com/cheesecake-factory-crusted-chicken-romano-recipe/