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This Cheesecake Factory copycat crusted chicken Romano recipe is so delicious! A crispy, breaded chicken cutlet is served on tender pasta twirled with savory marinara sauce for a restaurant-worthy meal.
If you’re a fan of the Cheesecake Factory’s popular dish, you will be thrilled to make Chicken Romano at home! It’s the perfect blend of juicy chicken and cozy pasta. I LOVE recreating our dining-out favorites and putting my own spin on things, like my similarly Cheesecake-inspired chicken Piccata and chicken Madeira recipes. They taste just as good if not better, and a bonus is that you’ll save time and money by doing the cooking yourself. Add a side of avocado tomato salad and dig in!
Why You’ll Love Crusted Chicken Romano
- So easy. There are a few steps that go into this recipe, but you’ll need just 25 minutes of active cooking time to put it together, making it an elegant but easy meal.
- Easy on the wallet. It’s economical to make restaurant recipes yourself, plus you’ll be able to sit down to dinner much faster!
- Versatile. The classic preparation calls for serving the chicken with pasta and sauce, but you could use the breaded cutlets in other ways! I love to make them into a sandwich topped with melted mozzarella cheese, and they’re also fantastic sliced and added to a salad.
Recipe Ingredients
Get your dredging stations ready to go before you prep the chicken, and your active time will go even faster. Here’s a look at the ingredients you’ll need, and I’ve included the full amounts in the recipe card at the end of this post.
- Chicken – I prefer skinless chicken cutlets, and skinless chicken breasts also work.
- Dredging Mixture – Salt, pepper, and all-purpose flour.
- Eggs – Whisked large eggs help the coating stick to the chicken.
- Breadcrumbs – I like Panko breadcrumbs because they are a bit larger than regular breadcrumbs and crisp up well.
- Cheeses – A blend of Romano cheese and Parmesan cheese.
- Oil – I use vegetable oil to fry the chicken.
- Marinara Sauce – You can use your favorite purchased marinara or make it from scratch.
- Spaghetti – You can also use linguine or another pasta shape of your choice.
- Fresh Basil – Fresh basil makes a nice garnish, or try parsley.
Tips and Variation Ideas
- Pound the chicken. Pounding the chicken first to help it achieve an even thickness ensures that it cooks evenly and remains juicy.
- Press firmly. Make sure to press the breadcrumb and cheese mixture firmly onto the chicken to create a crispier crust that adheres well during cooking.
- Don’t crowd the pan. Leave plenty of room in between the chicken as you fry it; this will also help it turn out nice and crispy.
- Make it gluten-free. Use gluten-free breadcrumbs and gluten-free pasta to easily turn this into a gluten-free version of crusted romano chicken!
- Air fry. If you wish to lighten up the chicken, place the breaded cutlets in the air fryer set to 400˚F. Cook the chicken for about 7-9 minutes, flipping it halfway through.
- Skip the pasta. You can also serve Romano chicken with a big pile of classic creamy mashed potatoes instead of pasta to change it up a bit!
Serving Suggestions
Vegetables are a must with a hearty main dish, and I love a simple vegetable side like grilled vegetables with lemon dressing, sauteed green beans, or roasted sugar snap peas for crunch. Of course, a fresh salad is always welcome; try baby greens, sliced cucumber, and halved cherry tomatoes tossed in a lemony vinaigrette. I also like to start the meal with a batch of easy garlic knots!
How to Store and Reheat Extras
- Fridge – Place cooled leftover chicken and pasta and sauce in separate airtight containers and store them in the fridge for up to 3 days.
- To Reheat – For crisper chicken, reheat the cutlets on a baking sheet placed in a 300F oven until heated through and the outside is crispy. You can reheat the pasta in a covered microwave-safe bowl in 1-minute increments, stirring the pasta to ensure even heating after each minute. Then, assemble the dish before serving it.
More Chicken Dinner Ideas
Crusted Chicken Romano
This Cheesecake Factory copycat crusted chicken Romano stars crispy, breaded chicken cutlets served on pasta with marinara.
Ingredients
For the Crusted Chicken:
- 3 chicken breasts, or 6 skinless chicken cutlets
- Kosher salt & freshly ground black pepper, to taste
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ⅓ teaspoon freshly ground black pepper
- 3 eggs
- ½ cup panko breadcrumbs
- ½ cup grated Romano cheese
- ⅓ cup grated Parmesan cheese
- ¼ cup vegetable oil for frying
For Serving:
- 16 ounces marinara
- 12 ounces spaghetti
- additional grated Romano cheese, for garnish
- sea salt, to taste
- fresh basil, for garnish
Instructions
Prepare the Chicken:
- If using whole chicken breasts, slice each chicken breast in half horizontally to create two thinner cutlets, resulting in six cutlets total (thickness of about ¼ inch).
- Lightly sprinkle both sides of each cutlet with kosher salt and freshly ground black pepper to taste. Set aside.
Set Up the Breading Stations:
- Prepare the Flour Mixture: In the first shallow dish, combine the flour, salt, and black pepper. Mix well to distribute the seasoning evenly.
- Prepare the Egg Wash: In the second shallow dish, crack three large eggs. Beat them thoroughly with a fork or whisk until the yolks and whites are combined, resulting in a uniform, slightly frothy mixture.
- Prepare the Breadcrumb Mixture: In the third shallow dish, mix the panko breadcrumbs, grated Romano cheese, and grated Parmesan cheese. Stir until the ingredients are well combined.
Bread the Chicken:
- Place one chicken cutlet into the flour mixture, pressing lightly to adhere. Ensure both sides are lightly and evenly coated with flour. Gently shake off any excess.
- Next, submerge the floured cutlet into the beaten eggs, ensuring it is fully coated. Lift it out and allow any excess egg to drip off.
- Place the egg-coated cutlet into the breadcrumb and cheese mixture. Press down gently, ensuring the mixture adheres well and the cutlet is fully covered on both sides. Transfer the breaded cutlet to a clean plate. Repeat the breading process with the remaining cutlets, arranging them in a single layer on the plate.
Cook the Chicken:
- In a large skillet, pour in ⅓ cup of vegetable oil. Place the skillet over medium heat and allow the oil to heat until it shimmers. To test if the oil is ready, drop a small piece of the breadcrumb mixture into the skillet; if it sizzles upon contact, the oil is at the correct temperature.
- Carefully place two to three breaded cutlets into the skillet, avoiding overcrowding the pan, which can lower the oil temperature and affect the crispiness.
- Fry each cutlet for approximately 3 to 4 minutes on the first side, until the bottom is golden brown and crispy. Carefully flip each cutlet using tongs and cook for an additional 3 to 4 minutes on the other side, ensuring the chicken is cooked through and the crust is evenly golden. The internal temperature should reach 165°F.
- Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. Continue frying the remaining cutlets, adding more oil to the skillet if necessary and allowing it to heat properly before adding more chicken.
Prepare the Spaghetti and Marinara Sauce:
- Meanwhile, in a large pot, bring water to a boil. Add a generous pinch of salt. Add 12 ounces of spaghetti to the boiling water and cook according to the package instructions. Once cooked, drain the spaghetti in a colander.
- While the spaghetti is cooking, pour 16 ounces of marinara sauce into a saucepan. Place the saucepan over medium heat and warm the sauce, stirring occasionally, until it is heated through. Return the drained spaghetti to the pot or place it in a large mixing bowl. Pour the warmed marinara sauce over the spaghetti. Using tongs or a large fork and spoon, toss the spaghetti until it is evenly coated with the sauce.
Assemble the Dish:
- Divide the sauced spaghetti among serving plates, twirling it into neat mounds if desired. Place one cooked chicken cutlet on top of each serving of spaghetti.
- Sprinkle additional grated Romano cheese over the chicken and pasta. Add fresh basil leaves for a burst of color and flavor, and enjoy!
Equipment
Nutrition
Calories: 382kcal | Carbohydrates: 34g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 168mg | Sodium: 949mg | Potassium: 738mg | Fiber: 3g | Sugar: 3g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Crusted Chicken Romano
- Prep the chicken. Pound the chicken and season it with salt and pepper.
- Make dredging stations. Set up 3 stations: One with flour, salt, and pepper; one with whisked eggs; and a third with breadcrumbs mixed with cheese.
- Coat chicken. Dip each piece of chicken in the flour mixture to coat both sides.
- Dip in egg. Submerge the floured chicken into the beaten eggs
- Add to breadcrumbs. Place the egg-coated cutlet in the breadcrumb and cheese mixture.
- Finish. Repeat the steps until all the chicken is prepared.
- Cook chicken. Place 2-3 chicken pieces in a large skillet with heated oil and cook them for 3-4 minutes on each side until crisp.
- Make spaghetti. Cook spaghetti according to the package directions, and either make marinara from scratch or heat up store-bought sauce. Combine the spaghetti and sauce.
- Assemble. Divide the sauced spaghetti among serving plates and add a piece of chicken on top of each.
