Cheesecake Factory Copycat Crusted Chicken Romano

I absolutely love this dish at Cheesecake Factory.  Unfortunately, now that I know how to make it, I rarely order it.  My go to order at CF is the Chicken Farfallle Pasta.  I have that recipe somewhere too.  I'll have to make it again so I can put down on paper the amount of seasoning and ingredients I use. The Crusted Chicken Romano recipe is so easy!

Serves 4-6

Ingredients:
3 boneless skinless chicken breasts
1/2 stick of butter
1 cup of Romano Cheese
4 tablespoons of heavy cream
Cooked spaghetti noodles
1 lemon
1 cup of bread crumbs (homemade in a food processor or store bought)
2 eggs
Flour
Salt and Pepper
1 16 oz can of tomato sauce
Parmesan cheese to top pasta

Directions

  1. Set up 2 shallow dishes with the following in each:  Scrabled eggs for dip, bread crumbs and Romano cheese mixed
  2. Slice the chicken breasts half wise to make it into two thin pieces.  Use a meat pounder (flat side) to flatten chicken to about 1/4 inch.  Season chicken on both sides with salt and pepper
  3. Coat the chicken with flour.  (I usually just put the flour in a large ziplock bag and give it a good shake to coat all chicken).  
  4. Coat each chicken piece with egg, then cover with the bread crumb mixture
  5. Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet.  Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown.  Juice a bit of lemon on each side of the chicken.  
  6. Heat up tomato sauce in a small saucepan.  Add in cream until it reaches an orange color.  
  7. Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.  

Comments

  1. My daughters and I ALWAYS order this from CF...and after making it for dinner - we will have to find a new CF favorite. Thank you for sharing this recipe. I believe it turned out exactly how we order it.

    ReplyDelete
  2. Made it tonight, but the tomato sauce and cream tastes like tomato soup. Tried spicing it up, but nothing is working.

    ReplyDelete
  3. What are you supposed to do with all that butter if you only use a tablespoon to saute?

    ReplyDelete

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