Crusted Chicken Romano

My favorite dish from Cheesecake Factory is their Crusted Chicken Romano. I'd say 4 out of 5 times, this is the dish that I will order if we're eating there at lunch. I've never been able to copy the recipe exactly, which is fine so that I can still order it when we eat out. The version that I like to serve at home is super easy. I don't fuss with the kind of cheese that I use. Sometimes I go with just plain Kraft Parmesan which you can find anywhere. The kids have no problem with it so I'm not complaining.




I make some pasta, usually spaghetti. Thin spaghetti cooks the fastest. I can make my own sauce but I keep jars of Prego in my pantry for when I'm just not feeling like making my own sauce. Sometimes I bake the spaghetti for a few minutes in a hot oven with a mild, easy to melt kind of cheese on top but as close as it may feel to Chicken Parm, I find that I'm beginning to like this preparation better. Now if only I could do the frying outside the house...

I start by cooking the spaghetti. While the water is boiling, I prep the chicken. I just lay everything out on plates. One for flour, one for eggs, another for the cheese and one last, lined with napkins, for the cooked product. I cut up the chicken, making thin slices with the breast on it's side. I can usually cut up each breast into four pieces but the fourth one tends to be an odd shape and is thicker than the first couple so I save those large pieces for last.

I dredge the regular-sized pieces in flour, then coat both sides with egg and finally, the cheese. Then they go straight into the frying pan. Don't forget to pre-heat the pan! It needs enough oil to coat the bottom and enough heat so the pieces don't stick and don't get soggy. The chicken sizzles nicely when you lay it into the oil. If it's not doing much sizzling, the oil isn't hot enough. After 3 minutes (some pieces may be done in 2 minutes if they're really small and thin), turn the chicken. The color of the cooked side should be a light golden brown. If they're really dark, lower the temperature.



print recipe

Crusted Chicken Romano
by Mylinda at Pondering Food


Ingredients:
  • 2 boneless skinless chicken breasts
  • 1/2 cup flour
  • 2 eggs beaten lightly
  • 1 cup Romano or Parmesan cheese
  • approximately 3T or more frying oil depending on size of pan

Instructions:

1. Slice chicken breast into thin pieces on its side. Each breast will yield about three to four pieces, depending on size. If the pieces are thick or highly uneven in shape, consider pounding to flatten. (Put meat on a cutting board, put a sheet of plastic wrap on it and pound with the flat side of a meat mallet until you reach the desired thickness).

 2. To coat chicken breasts, prepare four plates. Put flour in one. Beat the eggs on another. Put cheese on the third. The fourth container can be a plate to hold the already coated pieces before frying or the cooked pieces.

 3. Add just enough oil (I use canola) to cover the bottom of a frying pan. Turn the flame to medium and pre-heat the pan.

 4. While pre-heating, coat chicken pieces this way. Cover both sides with flour first, then dip each piece in the egg and finally in the cheese. Try to coat the pieces evenly. You may season the chicken with salt and pepper although the cheese is usually sufficient to flavor it.

 5. When oil is hot, add coated chicken pieces. Do not crowd pan. If pieces are large, cook only 1 or 2 at a time, around 3 minutes each side. The color should be a light golden brown. If chicken is too dark, you may need to lower the heat.

 6. When done, drain each piece on a plate covered with a paper towel for a few minutes before serving.

 7. Serve with your choice of pasta and your favorite sauce. 



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