Deliciously Crusted Chicken Romano Cheesecake Factory Recipes

Deliciously Crusted Chicken Romano Cheesecake Factory Recipes

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Crusted chicken Romano FAVORITE! Yelp
Crusted chicken Romano FAVORITE! Yelp from www.yelp.com

If you’re a fan of The Cheesecake Factory, then you’re sure to love their Crusted Chicken Romano. This mouth-watering dish is a crispy, cheesy, and flavorful delight that’s perfect for any occasion. Here, we’ve got two different versions of this popular dish that you can try at home. So, let’s get started!

Recipe 1: Classic Crusted Chicken Romano

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil

Instructions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a shallow dish, combine flour, salt, black pepper, garlic powder, and paprika.
  3. In another shallow dish, beat the eggs.
  4. In a third shallow dish, combine Panko breadcrumbs, Romano cheese, and Parmesan cheese.
  5. Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and coat with the breadcrumb mixture.
  6. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 2-3 minutes per side.
  7. Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes, or until cooked through.
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Nutritional Information:

  • Serving Size: 1 chicken breast
  • Calories: 510
  • Total Fat: 23g
  • Saturated Fat: 6g
  • Cholesterol: 220mg
  • Sodium: 1120mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 46g

Cooking Time:

Total time: 45 minutes

Prep time: 15 minutes

Cook time: 30 minutes

Tips:

  • Make sure to pound the chicken breasts to an even thickness before cooking.
  • If you don’t have Romano cheese, you can substitute with another hard, salty cheese like Pecorino or Asiago.
  • If you want to make the dish spicier, add some cayenne pepper to the breadcrumb mixture.

Notes:

This recipe serves four people and can easily be doubled or halved as needed.

Serving Suggestions:

Serve the chicken with a side of pasta or a salad for a complete meal.

Suggestions for Modifications and Variations to the Recipe:

  • Instead of using chicken breasts, you can use chicken thighs or chicken tenders.
  • If you don’t have Panko breadcrumbs, you can use regular breadcrumbs instead.
  • You can also experiment with different cheeses to see which ones you like best in the breadcrumb mixture.

Frequently Asked Questions:

  • Can I use a different type of cheese instead of Romano?
  • Yes, you can use another hard, salty cheese like Pecorino or Asiago.

  • Can I make this recipe gluten-free?
  • Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.

  • Can I make this recipe ahead of time?
  • Yes, you can make the breadcrumb mixture and coat the chicken ahead of time. Just store the coated chicken in the fridge until you’re ready to cook it.

Recipe 2: Low Carb Crusted Chicken Romano

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup almond flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 eggs, beaten
  • 1/4 cup olive oil
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Instructions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a shallow dish, combine almond flour, Parmesan cheese, Romano cheese, garlic powder, onion powder, dried basil, dried oregano, and black pepper.
  3. In another shallow dish, beat the eggs.
  4. Dredge each chicken breast in the almond flour mixture, then dip in the beaten eggs, and coat with the almond flour mixture again.
  5. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 2-3 minutes per side.
  6. Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes, or until cooked through.

Nutritional Information:

  • Serving Size: 1 chicken breast
  • Calories: 430
  • Total Fat: 28g
  • Saturated Fat: 6g
  • Cholesterol: 220mg
  • Sodium: 610mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 43g

Cooking Time:

Total time: 45 minutes

Prep time: 15 minutes

Cook time: 30 minutes

Tips:

  • Make sure to pound the chicken breasts to an even thickness before cooking.
  • If you want to make the dish spicier, add some cayenne pepper to the almond flour mixture.
  • If you don’t have almond flour, you can use another type of nut flour like cashew or hazelnut flour.

Notes:

This recipe serves four people and is a great low-carb option for those watching their carb intake.

Serving Suggestions:

Serve the chicken with a side of roasted vegetables or a salad for a complete meal.

Suggestions for Modifications and Variations to the Recipe:

  • Instead of using almond flour, you can use coconut flour or a gluten-free flour blend.
  • If you don’t have Romano cheese, you can substitute with another hard, salty cheese like Pecorino or Asiago.
  • You can also experiment with different herbs and spices to see which ones you like best in the almond flour mixture.
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Frequently Asked Questions:

  • Can I use a different type of nut flour?
  • Yes, you can use cashew flour or hazelnut flour as a substitute for almond flour.

  • Can I make this recipe ahead of time?
  • Yes, you can make the almond flour mixture and coat the chicken ahead of time. Just store the coated chicken in the fridge until you’re ready to cook it.

  • Can I use a different type of cheese instead of Romano?
  • Yes, you can use another hard, salty cheese like Pecorino or Asiago.

Personal Experience and Thoughts:

I have always been a fan of The Cheesecake Factory’s Crusted Chicken Romano, so I was excited to try making it at home.

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