Irresistible Cheesecake Factory Crusted Chicken at Home

This Gluten-Free Cheesecake Factory Crusted Chicken features crispy panko and Romano cheese, creating a delightful dish that impresses everyone.

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Prep Time 15

Cook Time 20

Chill Time 30

Total Time 1 5

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts Sliced into cutlets
1 teaspoon Salt
1 teaspoon Pepper

For the Coating

1 cup Gluten-Free Flour Or all-purpose flour
1 piece Egg Beaten
1 cup Panko Bread Crumbs Regular breadcrumbs can also be used
1/2 cup Romano Cheese Grated

For the Topping

1 cup Shredded Mozzarella Cheese
2 tablespoons Fresh Parsley Chopped for garnish
1 tablespoon Lemon Zest Freshly grated

For Cooking

1/4 cup Avocado Oil or Olive Oil For frying

Equipment

Skillet
shallow bowls

Method

Instructions

Slice the chicken breasts into cutlets and pound them to 1/2 inch thickness. Season with salt and pepper.
Set up a dredging station with flour, beaten egg, and panko mixture with Romano cheese, parsley, and lemon zest.
Dip each cutlet in flour, then egg, and finally coat with the panko mixture.
Heat oil in a skillet over medium heat until shimmering, about 3-5 minutes.
Fry the chicken cutlets for 4-5 minutes on each side until golden brown and cooked through.
Sprinkle mozzarella on top of each cutlet, cover, and allow to melt for 2-3 minutes.
Remove from skillet, garnish with parsley, and serve immediately.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Ensure chicken is dry before coating for better adhesion. Refrigerate coated cutlets for crispiness and check oil temperature before frying.

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