Crusted Chicken Romano

This Cheesecake Factory copycat crusted chicken Romano stars crispy, breaded chicken cutlets served on pasta with marinara.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: crusted chicken romano

Servings: servings

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.

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.

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.

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.

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.

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!