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–+ servings

Easy Cheesecake Factory Crusted Chicken Romano (California Copycat)

This easy Cheesecake Factory Crusted Chicken Romano recipe brings crispy panko-crusted chicken with Romano, lemon, and melted mozzarella to your table in 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Italian
Calories: 515
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts sliced horizontally into thin cutlets
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley optional
  • 1 tablespoon freshly grated lemon zest Meyer lemon preferred, if available
  • 1/4 cup avocado oil or olive oil, for drizzling
  • 1 cup shredded low-moisture mozzarella cheese

Method
 

  1. Heat the oven to 400°F. Slice the chicken breasts lengthwise into thinner cutlets, then season both sides with salt and pepper.
  2. Set up three shallow dishes: one with the flour, one with the beaten egg, and one with the panko stirred together with the Romano cheese, parsley, and lemon zest.
  3. Working one piece at a time, dredge the chicken in the flour, shake off excess, dip it into the egg, then press it into the panko mixture until evenly coated.
  4. Place the breaded chicken on a lightly oiled baking sheet and drizzle with the avocado oil. Bake for about 15 minutes, until golden brown and the internal temperature reaches 165°F.
  5. During the final few minutes of baking, sprinkle the shredded mozzarella over each cutlet and let it melt before serving.

Nutrition

Calories: 515kcalCarbohydrates: 32gProtein: 46gFat: 21gSaturated Fat: 7gCholesterol: 190mgSodium: 500mgFiber: 1gSugar: 1g

Notes

Use a meat thermometer to avoid overcooking; pull the chicken at 165°F.
Meyer lemon zest adds a sweeter California twist if available.
For extra crunch, let the breaded chicken rest 5 minutes before baking.
Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven to restore crispness.
Make ahead: bread the chicken, refrigerate on a tray, then bake when ready. Add mozzarella just before the end.
Serve with lemon wedges, pasta, or a crisp green salad for a complete meal.

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