This Cheesecake Factory–style Crusted Chicken Romano is a delicious, restaurant-quality meal you can make at home. Crisp, breaded chicken cutlets are served over tender spaghetti tossed in marinara for a comforting, crowd-pleasing dinner.
If you love the Cheesecake Factory version, you’ll enjoy this homemade Chicken Romano. The combination of juicy, evenly cooked chicken and flavorful pasta is simple to recreate. Making copycat dishes at home saves money and lets you control ingredients—try pairing this recipe with a crisp avocado tomato salad or garlic knots for a complete meal.
Why You’ll Love Crusted Chicken Romano
- Quick and straightforward. The recipe has a few steps, but active cooking time is short—about 25 minutes—so you’ll have an elegant dinner on the table quickly.
- Budget friendly. Recreating favorite restaurant dishes at home is economical and usually faster than dining out.
- Flexible. Serve the breaded cutlets over pasta, make a sandwich with melted mozzarella, or slice them to top a salad—many tasty options.
Recipe Ingredients
Set up your dredging stations before you start to make the process faster. Quantities for each ingredient are included in the recipe card below.
- Chicken – Skinless chicken cutlets are ideal; you can also use chicken breasts sliced thin.
- Dredging mixture – All-purpose flour seasoned with salt and pepper.
- Eggs – Beaten large eggs for the egg wash.
- Breadcrumbs – Panko breadcrumbs give a light, crispy texture.
- Cheeses – A mix of grated Romano and Parmesan for flavor in the crust.
- Oil – Vegetable oil for frying.
- Marinara sauce – Use your favorite jarred sauce or make your own.
- Spaghetti – Linguine or other pasta works too.
- Fresh basil – For garnish (or substitute parsley).
Tips and Variations
- Pound the chicken. Even thickness ensures quick, even cooking and juicy results.
- Press the coating. Firmly press the breadcrumb and cheese mixture onto the cutlets so the crust stays intact while frying.
- Don’t crowd the pan. Fry in batches to keep the oil temperature steady and the crust crisp.
- Gluten-free option. Swap in gluten-free breadcrumbs and pasta to make the dish gluten-free.
- Air-fryer method. For a lighter version, cook breaded cutlets in an air fryer at 400°F for about 7–9 minutes, flipping once.
- Alternate sides. Skip pasta and serve the cutlets with creamy mashed potatoes for a change of pace.
Serving Suggestions
Pair this hearty main with simple, bright sides. Grilled vegetables with lemon, sautéed green beans, or roasted snap peas add fresh texture. A green salad with cucumber and cherry tomatoes tossed in a lemon vinaigrette also complements the dish. Garlic knots or crusty bread are great for sopping up extra sauce.
How to Store and Reheat Extras
- Fridge. Store cooled leftovers—chicken, pasta, and sauce—in separate airtight containers for up to 3 days.
- To reheat. For crispier cutlets, reheat on a baking sheet in a 300°F oven until hot and crisp. Rewarm pasta in a covered microwave-safe bowl in 1-minute increments, stirring between intervals. Assemble before serving.
More Chicken Dinner Ideas
- Air Fryer Chicken Parmesan
- Baked Caesar Chicken
- Chicken Parmesan Casserole
- Marry Me Chicken Pasta
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Crusted Chicken Romano
by Katerina | Easy Weeknight Recipes
Crispy breaded chicken cutlets served over spaghetti tossed in marinara—an easy copycat of a Cheesecake Factory favorite.
Prep Time: 15
Cook Time: 25
Total Time: 40
Servings: 6 servings
Ingredients
For the Crusted Chicken:
- 3 chicken breasts, or 6 skinless cutlets
- Kosher salt & freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 3 eggs
- ½ cup panko breadcrumbs
- ½ cup grated Romano cheese
- ⅓ cup grated Parmesan cheese
- ¼ cup vegetable oil, for frying
For Serving:
- 16 ounces marinara
- 12 ounces spaghetti
- Additional grated Romano cheese, for garnish
- Sea salt, to taste
- Fresh basil, for garnish
Instructions
Prepare the Chicken:
- If using whole breasts, slice each breast in half horizontally so you have six cutlets about ¼ inch thick. Lightly season both sides of each cutlet with kosher salt and freshly ground black pepper; set aside.
Set Up the Breading Stations:
- Flour mixture: combine flour with a pinch of salt and black pepper in a shallow dish.
- Egg wash: beat the eggs until smooth.
- Breadcrumb mix: combine panko, grated Romano, and grated Parmesan in a third shallow dish.
Bread the Chicken:
- Dredge each cutlet in the flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb-and-cheese mixture so the coating adheres. Place breaded cutlets on a clean plate and repeat with the rest.
Cook the Chicken:
- Heat ⅓ cup vegetable oil in a large skillet over medium heat until shimmering. Fry 2–3 cutlets at a time without crowding, about 3–4 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a paper towel–lined plate to drain and continue frying remaining cutlets, adding more oil if needed.
Prepare the Spaghetti and Sauce:
- Cook spaghetti in boiling salted water according to package directions and drain. While pasta cooks, warm marinara in a saucepan over medium heat. Toss drained pasta with warmed sauce.
Assemble the Dish:
- Divide sauced spaghetti among plates and top each portion with a breaded chicken cutlet. Sprinkle with extra grated Romano and garnish with fresh basil. Serve immediately.
Equipment
- Mixing bowls
- Large frying pan or skillet
Nutrition
Calories: 382kcal | Carbohydrates: 34g | Protein: 37g | Fat: 10g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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How to Make Crusted Chicken Romano
- Prep the chicken. Pound the cutlets to even thickness and season with salt and pepper.
- Set up dredging stations. One dish with seasoned flour, one with whisked eggs, and one with breadcrumbs mixed with cheese.
- Coat the chicken. Dredge each cutlet in flour, dip in egg, then press into the breadcrumb-cheese mix.
- Repeat. Continue until all pieces are breaded and ready to cook.
- Fry the cutlets. Heat oil in a skillet and fry 2–3 cutlets at a time for 3–4 minutes per side until golden and cooked through.
- Make the pasta and sauce. Cook spaghetti according to package directions, warm the marinara, and toss the pasta with sauce.
- Assemble and serve. Place sauced spaghetti on plates, top with a breaded cutlet, sprinkle with grated Romano, and garnish with basil.