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Chicken Romano

A delicious copycat recipe of the Cheesecake Factory's Chicken Romano, featuring a crispy coating with Romano and mozzarella cheeses, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Chicken breasts
  • 1 tbsp Lemon Juice of the lemon
  • 1/4 cup Parsley, fresh For garnish
  • 1 large Egg Beaten
  • 1 cup All-purpose flour For dredging
  • 3 tbsp Avocado oil For frying
  • 1 to taste Pepper For seasoning
  • 1 to taste Salt For seasoning
  • 1 cup Panko bread crumbs For coating
  • 1 cup Mozzarella cheese For coating
  • 1/2 cup Romano cheese, grated For coating

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, and the juice of the lemon.
  3. Set up a dredging station: flour in one dish, beaten egg in another, and a mixture of panko breadcrumbs, grated Romano, and mozzarella cheese in a third.
  4. First, dredge each chicken breast in flour, then dip it in the egg, and finally coat it in the panko mixture.
Cooking
  1. Heat the avocado oil in a skillet over medium heat.
  2. Cook the chicken for 3-4 minutes on each side or until golden brown and crispy.
  3. Transfer the perfectly browned chicken to a baking sheet and bake for an additional 10-15 minutes until cooked through.
Serving
  1. Garnish with fresh parsley and serve warmly.

Notes

To store leftovers, keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes to retain the crispy texture. Feel free to tweak the ingredients based on your preferences.