Crusted Chicken Romano: A Pressure Cooker Delight
This extra-crispy Crusted Chicken Romano is a tender, juicy chicken cutlet coated in a delicious blend of Romano cheese, Parmesan cheese, and panko breadcrumbs. It's the perfect copycat of the Cheesecake Factory recipe. Plus it uses only 6 ingredients and can be on the table in under 30 minutes!
Equipment
- 1 Mixing bowl Large for the breading mix.
- 1 Skillet For searing chicken.
- 1 Baking dish For finishing in the oven.
Ingredients
Main ingredients
- 3 chicken breasts or 6 chicken cutlets (medallions) You choose what fits your mood.
- Kosher salt For seasoning both sides.
- Pepper Freshly cracked if you can.
- ⅓ cup all-purpose flour To help the crust stick.
- 2 eggs Plus 2 tablespoons water, whisked together.
- ½ cup panko breadcrumbs For extra crunchy texture.
- 1 cup finely grated Romano cheese To pack that signature tangy punch.
- 3 tablespoons finely grated Parmesan cheese Because you can’t have enough cheese.
- Neutral oil like canola For browning.
Instructions
Instructions
- First, get your oven heated to 400°F (200°C). That’s gonna help the chicken finish cooking after the sear.
- Season your chicken on both sides with kosher salt and pepper. Don’t skimp here, it’s the base for all that flavor you’ll notice later.
- Set up your breading station just like a pro. One shallow dish with flour, a second dish holding the eggs whisked with water, and a third with the mix of panko, Romano, and Parmesan cheeses. This way, you keep everything neat and ready to go.
- Dredge each piece first in the flour. Shake off the extra so it’s not too thick. Then dip into the egg wash making sure it’s all coated and finally press it into the breadcrumb-cheese mix really well on both sides. This is the crust you want to stick tight.
- Heat the canola oil in a skillet over medium heat. When it’s shimmering, gently lay down your chicken and cook about 3 to 4 minutes on each side. You want that golden brown crust forming here.
- Last step, transfer your browned chicken to a baking dish and slide it into the oven. Bake for 20 minutes or until you hit that safe temp of 165°F (75°C) inside. It’s juicy, cheesy, and crusted, ready to serve hot and maybe topped with a little extra cheese if you’re feeling fancy.
Notes
Serve hot and maybe topped with a little extra cheese if you’re feeling fancy.