Description
Golden and crispy, this Cheesecake Factory Crusted Chicken Romano is pan-fried to perfection and finished with a zesty lemon butter sauce. With a rich Parmesan-Romano crust and juicy interior, it’s the perfect main dish for your next comfort food night.
Ingredients
2 large chicken breasts, boneless and skinless
½ cup all-purpose flour
2 large eggs, beaten
1 cup Italian-seasoned breadcrumbs
½ cup grated Parmesan cheese
½ cup grated Romano cheese
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Place the chicken breasts between parchment or plastic wrap and pound to ½ inch thickness.
2. Set up three shallow bowls: flour in one, beaten eggs in the second, and a mix of breadcrumbs, Parmesan, and Romano in the third.
3. Dredge each chicken breast in flour, then egg wash, and coat well in the breadcrumb mixture.
4. Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through.
5. Remove chicken and set aside. In the same pan, add a little more butter and garlic; sauté briefly. Add lemon juice and a splash of water or broth. Simmer until slightly thickened.
6. Spoon lemon butter sauce over chicken, garnish with parsley, and serve hot.
Notes
Use freshly grated cheese for a more flavorful and melty crust.
Don’t skip the lemon butter—it balances the richness beautifully.
To make ahead, bread the chicken and refrigerate up to 4 hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 510
- Sugar: 1g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 165mg