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Crusted Chicken Romano (Cheesecake Factory Copycat) Recipe

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This recipe for Crusted Chicken Romano (Cheesecake Factory Copycat) is from The Terpstra Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts, halved lenghtwise
Salt and Pepper, to taste
1/2 cup flour
1 teaspoon Italian seasoning
2 large eggs
2 Tablespoons water
1 1/2 cups panko bread crumbs
1 1/2 cups grated Romano cheese, plus 1/2 cup extra for serving
Vegetable oil, for frying
Directions:
Directions:
Slice each chicken breast in half lengthwise to create 8 thin cutlets. Place the cutlets between plastic wrap or a zip-lock bag and gently pound them until 1/4 inch thick. Season both sides with salt and pepper.

Arrange three shalow dishes on counter. In the first dish, combine flour and Italian seasoning. In the second , whisk eggs and water until frothy. In the third dish, mix panko bread crumbs and grated Romano cheese.

Dredge each chicken cutlet in the seasoned flour, shaking off excess flour. Dip the floured cutlets into the egg mixture, letting excess drip off. Finally, coat each cutlet thoroughly with panko and Romano mixture, pressing lightly on chicken in the crumb mixture to ensure the crumbs stick, Allow the breaded cutlets to rest 5 minutes while oil is heating in pan.

Pour oil in skillet to 1/4 to 1/2 inch deep. Heat oil hot enough for it to sizzle. Carefully add cutlets to skillet, do not over crowd. Fry each cutlet 4-5 minutes on each side or until golden brown and cooked through.

Put reserved Romano cheese on top when serving, if desired.
Personal Notes:
Personal Notes:
*You can leave cheese out if desired.

 

 

 

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