Crusted Romano & Parmesan Chicken

Crusted Romano & Parmesan Chicken

Made  times
Michelle 0

"Ever tried the Crusted Romano Chicken from The Cheesecake Factory? Well, this tastes even better!"
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5 servings
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

  • Cook

  1. Pound chicken breasts evenly to make them thin (1/2 inch thick).
  2. Prepare the flour on a plate and season with the garlic salt and ground pepper.
  3. Coat chicken breasts in the flour mix.
  4. Then coat chicken breasts in the egg wash.
  5. Pat the shredded romano and parmesan cheese onto both sides of the chicken breast until well covered.
  6. Heat up a frying pan on medium to medium high with olive oil. (Make sure you have enough oil so the cheese won't stick to the pan, but not too much as if to drown the chicken breasts!)
  7. Cook until each side is golden brown.
  8. Best served with a side of pasta (Preferably a red sauce of even vodka sauce).


A+ - This is restaurant quality! Yum city, and perfect for the family!