Cheesecake Factory Crusted Chicken Romano
Cheesecake Factory Crusted Chicken Romano is my new favorite Cheesecake Factory dish! Chicken cutlets light breaded with Romano and Parmesan cheeses then served up with angel hair pasta and their Four Cheese Pasta sauce. Cheese on cheese on chicken – this copycat recipe is a delicious weeknight dinner!
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🔍 COPYCAT SECRETS UNCOVERED!
Don’t miss these tips to be sure your Chicken Romano is identical to the Cheesecake Factory:
- Be sure to use tomato passata or tomato puree in your sauce! It’s thicker and smoother than tomato sauce and isn’t preseasoned. I learned this tip from my Italian student.
- THIN cutlets cooked to a crispy perfection are the other key to this dish. For that – you need a good meat tenderizer. Be sure to cover chicken in parchment paper and then use the smooth side of the tenderizer.
Cheesecake Factory Chicken Romano Ingredients
This is about as traditional of an Italian dish as you can get – thin breaded chicken cutlets served with a rich sauce – it’s like the Sopranos themselves made the dish! Here’s what you’ll need:
- Chicken – You’ll want boneless skinless chicken breasts. These usually come in individually packed small breasts or those ginormous ones. If using the big ones – slice in half horizontally to make two thinner slices.
- Breading – My friend tried this chicken and said she wanted the recipe IMMEDIATELY because of this two-step breading and juicy meat! It’s so simple and oh so good!
- Egg & Water
- All Purpose Flour, Salt, Romano & Parmesan Cheese
- Frying – vegetable oil is great for this recipe – it’s a neutral oil and it’s affordable and works perfectly
- Four Cheese Sauce – after trying this dish – I asked and sure enough – it also uses the Four Cheese Pasta sauce! I modified slightly so you’re only making enough for the chicken and pasta we’re using here.
- Seasonings – oil, garlic cloves, sugar, salt, black pepper, basil, oregano
- Tomato – you can use tomato sauce but I like to use tomato puree – the Italian brands are more authentic – at least according to my exchange student!
- Cheeses – Ricotta, Mozzarella, Parmesan, Romano
- Angel Hair Pasta
Make it Quicker & Easier
This Chicken Romano copycat recipe is how you’ll make it exactly like Cheesecake Factory – but if you’re looking for some shortcuts – here you go:
- Four Cheese Pasta Sauce – you can use a grocery store four-cheese sauce if you’re looking to save time – but the real thing is easy and quick – and so much tastier!
- Breaded Chicken Filets – hey short cut the whole thing and use frozen breaded chicken filets – they’re not as thin or breaded in cheese – but it’s an option.
- Herbs & Cheeses – doctor up a store-bought sauce with dried basil and oregano while cooking and sprinkle the dish with fresh basil
How to make Cheesecake Factory Chicken Romano
This Chicken Romano recipe actually only takes about 20 minutes to make – but you’re juggling all the plates at the same time – so prep is essential. Have everything laid out and ready to go – get the chicken pounded and dredging stations ready – before you turn on a burner. Let’s get started:
- PASTA – Cook pasta according to package directions – angel hair only takes about 5 minutes to boil.
- CHICKEN – Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough – keep going a little more.) You’ll want four pieces of chicken total.
- BREADING – In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, break an egg and add water. Mix with fork. Set both dishes aside.
- SAUCE – In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.
- DREDGE – While sauce is simmering and pasta is cooking, dredge chicken in flour/cheese mixture – then dip in egg wash – then flour again.
- VEGETABLE OIL – Heat oil in hot deep sided skillet – you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil.
- FRY CHICKEN – Add breaded chicken to skillet (use tongs and lay AWAY from you) and saute 3-4 minutes total. Turn halfway through.
- CHEESES – Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.
- SERVE – Drain pasta and add to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil.
🧰 Tools To Make It Just Like Cheesecake Factory
Sometimes your kitchen tools are just as essential as the ingredients – this is one of those times! Here’s what you need to make this copycat Cheesecake Factory recipe:
- Meat Tenderizer – be sure to use the smooth side of the tenderizer for your chicken or it will just disintegrate
- Deep Dish Large Skillet – you need a deep skillet so the oil doesn’t splash out
- I’m a big fan of these Caraway pans – they are more nonstick than any I’ve used. You can get 10% off with code: foodhussy
- Parchment Paper Sheets – I buy a box of these about once a year – they’re great! You lay this on top of your chicken before you pound it thin. It’s also a great pan-liner for roasting and sheet pan dinners.
- Instant Read Thermometer – be sure your chicken is 160º – these thermometers are essential in a kitchen!
Tips Tricks & FAQs
More Copycat Cheesecake Factory Recipes
- Cheesecake Factory Four Cheese Pasta
- Cheesecake Factory Chicken Costoletta
- Cheesecake Factory Chicken Piccata
More Pasta Sauce Recipes
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Cheesecake Factory Chicken Romano Pasta
Cheesecake Factory Crusted Chicken Romano is my new favorite Cheesecake Factory dish! Chicken cutlets light breaded with Romano and Parmesan cheeses then served up with angel hair pasta and their Four Cheese Pasta sauce. Cheese on cheese on chicken – this copycat recipe is a delicious weeknight dinner!
Equipment
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Ingredients
Chicken
- 1 lb chicken breasts 2 large or 4 small
- 1 egg
- 1/8 cup water
- 1/3 cup flour
- 1/3 cup Romano cheese grated
- 1/3 cup Parmesan cheese grated
- 1 tsp salt
- 2 cups canola oil
Sauce
- 1 tbsp olive oil
- 3 cloves garlic minced
- 3 cups tomato puree Mutti tomato passata
- 1/2 teaspoon sugar
- 1/4 tsp coarse kosher salt
- 1/4 tsp black pepper
- 1 tsp basil dried
- 1/2 tsp oregano dried
- 8 oz angel hair pasta
- 1/4 cup ricotta
- 1/8 cup mozzarella finely shredded
- 1/8 cup parmesan grated
- ⅛ cup romano grated
- 2 tbsp basil fresh, chiffonade
Instructions
- Bring a large pot of salted water to a boil. Add pasta when water comes to a boil and cook according to package directions.8 oz angel hair pasta
- If using large chicken breasts (8 oz) – slice horizontally to make two thinner chicken breast slices. If using small, 4 oz chicken breasts – leave as one piece (use 4).1 lb chicken breasts
- Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough – keep going a little more.) If using larger chicken breast pieces, slice thinned piece in half so you have 4 pieces total.
- In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, crack egg and beat with 1/8 c water. Set both aside.1 egg, 1/8 cup water, 1/3 cup flour, 1/3 cup Romano cheese, 1/3 cup Parmesan cheese, 1 tsp salt
- In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.1 tbsp olive oil, 3 cloves garlic , 3 cups tomato puree, 1/2 teaspoon sugar, 1/4 tsp coarse kosher salt, 1/4 tsp black pepper, 1 tsp basil, 1/2 tsp oregano
- While sauce is simmering and pasta is cooking, dredge chicken in flour mixture – then egg – then flour again.
- Heat oil in hot skillet – you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil.2 cups canola oil
- Add breaded chicken to skillet (use tongs and lay AWAY from you). Saute for 1.5-2 minutes per side until golden brown – keep flipping to ensure both sides are golden – about 3-4 min total. Watch closely and remove when LIGHTLY golden and plate on four plates. I did two at a time in the oil.
- Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.1/4 cup ricotta, 1/8 cup mozzarella, 1/8 cup parmesan, ⅛ cup romano
- Add pasta to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil.2 tbsp basil
Nutrition
Serving: 1breastCalories: 1625kcalCarbohydrates: 72gProtein: 47gFat: 130gSaturated Fat: 15gPolyunsaturated Fat: 33gMonounsaturated Fat: 77gTrans Fat: 0.5gCholesterol: 145mgSodium: 1302mgPotassium: 1499mgFiber: 6gSugar: 12gVitamin A: 1391IUVitamin C: 23mgCalcium: 354mgIron: 6mg
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