Crusted Chicken Romano
A crispy and cheesy dish inspired by the famous Cheesecake Factory, perfect for impressing family and friends.
Ingredients
Main Ingredients
- 2 pounds Chicken Breasts Slice lengthwise for quicker cooking.
- to taste Salt
- to taste Pepper
Breading Mixture
- 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
- 1 large Egg Beat until smooth for even coverage.
- 1 cup Panko Bread Crumbs Regular breadcrumbs can be used if needed.
- 1/2 cup Grated Romano Cheese Feel free to swap with Parmesan.
- 2 tablespoons Fresh Parsley Optional, but highly recommended.
- 1 tablespoon Lemon Zest Fresh lemon juice is a nice alternative.
Cooking Ingredients
- 1/4 cup Avocado Oil or Olive Oil Remember, olive oil has a lower smoke point.
- 1 cup Shredded Mozzarella Cheese Provolone is another tasty option.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the chicken breasts lengthwise for quicker cooking. Season with salt and pepper to taste.
Breading
- Set up a breading station: In one bowl, add the flour. In another, beat the egg until smooth. In a third, mix the panko breadcrumbs, Romano cheese, parsley, and lemon zest.
- Dip each chicken piece first in the flour, then in the egg, and finally coat it in the breadcrumb mixture, ensuring each piece is well-covered.
Cooking
- Heat the avocado oil (or olive oil) in a large skillet over medium heat. Once hot, add the chicken pieces in batches and cook until golden brown, about 3-4 minutes on each side.
- Place the browned chicken in the preheated oven for about 15-20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
- In the last few minutes of baking, sprinkle shredded mozzarella cheese on top of each chicken piece. Return to the oven until the cheese is melted and bubbly.
Notes
Serve hot with a fresh salad, roasted vegetables, or pasta. A slice of lemon enhances the flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.