Description
A delicious and easy-to-make version of the Cheesecake Factory classic, featuring crispy chicken breasts coated in cheese and breadcrumbs.
Ingredients
Scale
- 2 pounds Chicken Breasts (Slice lengthwise for quicker cooking.)
- to taste Salt
- to taste Pepper
- 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.)
- 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
- Preheat your oven to 375°F (190°C).
- Slice each chicken breast lengthwise to make thinner pieces. Season both sides with salt and pepper.
- Set up three bowls: one for flour, one for the beaten egg, and one for the panko bread crumbs mixed with Romano cheese, parsley, and lemon zest.
- Dredge each piece of chicken in flour, shaking off the excess. Then dip it in the egg and finally coat it with the panko mixture. Make sure each piece is well coated.
- Heat the oil in a large skillet over medium heat. Cook the chicken pieces until golden brown on both sides, about 3-4 minutes per side.
- Once browned, place the chicken in a baking dish. Top each piece with shredded mozzarella cheese.
- Bake in the oven for about 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
Notes
To store leftovers, let the chicken cool completely and then place it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken romano, crispy chicken, Italian recipe, easy dinner, restaurant-style, baked chicken