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Cheesecake Factory Crusted Chicken Romano

Cheesecake Factory Crusted Chicken Romano for Quick Comfort

This Cheesecake Factory Crusted Chicken Romano brings comforting flavors and quick preparation to your dinner table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Slice lengthwise for quicker cooking.
  • to taste Salt
  • to taste Pepper
For the Coating
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 piece Egg Beat until smooth.
  • 1 cup Panko Bread Crumbs Regular breadcrumbs can also work.
  • 1/2 cup Grated Romano Cheese Parmesan is a delightful alternative.
  • 1/4 cup Fresh Parsley Optional garnish.
  • 1 teaspoon Lemon Zest Can swap with fresh lemon juice.
For Cooking
  • 1/4 cup Avocado Oil or Olive Oil Use high-quality oil.
  • 1 cup Shredded Mozzarella Cheese Provolone is another option.

Equipment

  • Skillet
  • meat mallet
  • shallow bowls

Method
 

Step‑by‑Step Instructions
  1. Slice each chicken breast lengthwise into cutlets and pound to about 1/2 inch thick. Season with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten egg, and one with panko, Romano cheese, parsley, and lemon zest.
  3. Dredge each chicken cutlet in flour, dip into egg, and coat with the panko mixture.
  4. Heat oil in a skillet over medium heat. Fry chicken cutlets for 4-5 minutes per side until golden brown.
  5. Add mozzarella on top of the chicken in the skillet. Cover to melt for 2-3 minutes.
  6. Transfer to a serving platter, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Ensure even cooking by pounding chicken cutlets uniformly and test oil temperature for best results.

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