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Cheesecake Factory Crusted Chicken Romano

Crispy Romano-crusted chicken breasts topped with melted mozzarella and served with a lemon garlic cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Breading
  • 4 chicken breasts pounded to 1/2 inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 1 cup Romano cheese finely grated (or Parmesan)
  • 1 cup mozzarella cheese shredded or sliced
  • vegetable oil for frying
Lemon Garlic Sauce
  • 0.5 cup heavy cream
  • 0.25 cup chicken broth
  • 3 tbsp unsalted butter divided
  • 2 cloves garlic minced
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Meat Mallet
  • Baking sheet
  • Whisk
  • Shallow Bowls

Method
 

  1. Pound chicken breasts to even 1/2 inch thickness.
  2. Set up 3 bowls: flour, beaten eggs, and mixture of panko/Romano cheese.
  3. Dredge chicken in flour, dip in egg, then press firmly into cheese mixture to coat.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken 3-4 mins per side until golden.
  5. Transfer chicken to a baking sheet. Top with mozzarella cheese.
  6. Broil on high for 1-2 minutes until cheese melts and bubbles.
  7. For sauce: Sauté garlic in 1 tbsp butter. Add broth, cream, and lemon juice. Simmer 3 mins.
  8. Remove sauce from heat and whisk in remaining cold butter until glossy. Stir in parsley.
  9. Pour sauce on plate and top with chicken to serve.

Notes

Serve with angel hair pasta or roasted vegetables.