Copycat CheeseCake Factory Crusted Chicken Romano

Pound the chicken breasts flat by covering each breast with plastic wrap using a mallet to flatten the chicken breast to approximately 1/2 inch thick. Whisk together the egg and the water. In a separate shallow dish, combine the flour, salt, and pepper and mix to combine the seasoning throughout the flour. Dip the flattened chicken breasts into the flour mixture, then the egg mixture and cover each one with shredded Romano cheese. Heat the oil in a frying pan on medium high heat and cook the chicken until golden brown, about five to seven minutes on each side. I served the Chicken over Fettuccine Alfredo with a smidgen of extra cheese. This is an easy recipe to make at home and tastes so good!
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Servings:  4
Prep Time:  20
Total Time:  30

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2 boneless, skinless chicken breasts
1 egg, beaten
2 teaspoons water
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons shredded Romano cheese
2 tablespoons vegetable oil

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