Copycat Cheesecake Factory Crusted Chicken Romano Recipe with Mozzarella Topping
Indulge in a crispy, golden chicken cutlet coated with a savory panko, Parmesan, and herb crust, topped with gooey melted mozzarella. Capture the Cheesecake Factory’s signature flavor at home with this customizable, restaurant-quality recipe that balances crunch and creaminess perfectly.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
- Yield: 4 servings 1x
- Category: Quick
- Method: Baking and Pan-Frying
- Cuisine: Italian
- Diet: Omnivore
Ingredients
2 pounds skinless, boneless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1/2 cup grated Romano cheese (or Parmesan)
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon zest (or 1 teaspoon fresh lemon juice)
1/4 cup avocado oil (or olive oil)
1 cup shredded mozzarella cheese (or Provolone)
Instructions
Prepare Chicken Cutlets: Slice chicken breasts lengthwise and pound to 1/2-inch thickness. Season with salt and pepper.
Create Breading Stations: Set up three bowls with flour, beaten egg, and a panko mixture (breadcrumb, cheese, parsley, and lemon zest).
Coat with Flavors: Dredge each cutlet in flour, then egg, then panko mixture.
Cook Cutlets: Heat oil in a skillet over medium-high heat. Cook cutlets 3-4 minutes per side until golden and cooked through.
Add Cheese Topping: Sprinkle mozzarella over each cutlet, cover skillet briefly until cheese melts.
Optional Baking: For a cleaner method, bake panko-coated cutlets at 400°F (200°C) for 20 minutes, then top with cheese under the broiler for 2-3 minutes.
Notes
Substitute gluten-free flour for celiac/dairy-free needs. Use olive oil or air-fry for lower fat. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken cutlet with cheese
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg