Crusted Chicken Romano Cheesecake Factory Style
Juicy chicken cutlets coated in crispy romano crust served with pasta and marinara for comforting and satisfying dinner.
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Cooking tools:
- Stockpot
- Colander
- Stove
- Plate
- Mixing bowl
- Measuring spoon
- Skillet
- Instant-read thermometer
- Spatula
- Serving platter
- Serving bowl
- Aluminum foil
Ingredients
- 12 oz thin spaghetti
- 5 chicken cutlets, thinly sliced
- 1/3 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated pecorino romano cheese
- 1/3 cup plus 1 tbsp panko breadcrumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 to 6 tbsp neutral oil (e.g., vegetable or canola)
- 1 jar marinara sauce
- Chopped parsley for garnish
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