Okay, so I’ve been craving that Romano Crusted Chicken from Cheesecake Factory lately, the one with the pasta. You know, that crispy, cheesy goodness? I decided to try making it at home. Here’s how it went down.
First, I grabbed my chicken breasts. I had three big ones, so I sliced each of them in half lengthwise, ending up with six thinner cutlets. That’s the way to go for even cooking.
Next, I got out some plastic wrap and placed each cutlet between two sheets. Then came the fun part – pounding them out! I used the flat side of a meat mallet and gently pounded them until they were about 1/4 inch thick. This helps them cook quickly and get nice and tender.

Now for the crust. This is where the magic happens. The Romano cheese is the key. I grated a good amount of fresh Romano cheese and mixed it up in a shallow dish. Some people add breadcrumbs, but I wanted that pure, cheesy flavor.
- Prepare the chicken breasts.
- Pound the chicken breasts.
- Grate the Romano cheese.
- Dip the chicken in egg, then in the cheese.
- Cook the chicken in a pan with olive oil.
After that, I dipped each chicken cutlet in some beaten eggs and then pressed them firmly into the cheese mixture, making sure they were fully coated. You want a good layer of that cheese!
Then, I heated up some olive oil in a large skillet over medium-high heat. Once it was hot, I carefully placed the chicken in the pan. I didn’t want to overcrowd it, so I cooked them in batches. I cooked each side for about 3-4 minutes, until they were golden brown and cooked through. You’ll know they’re done when the juices run clear.
Serving it Up
While the chicken was cooking, I boiled some pasta. You can use any kind you like. Once the pasta was done, I drained it and tossed it with a little butter and some of that leftover grated Romano. Simple, but so good.
To serve, I placed a bed of pasta on each plate and topped it with a piece of that beautiful Romano Crusted Chicken. It turned out pretty darn close to the Cheesecake Factory version! Maybe even better, because I made it myself. I gotta say, it was a win. It’s really easy to make at home.
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