Cheesecake Factory Romano Chicken Recipes

Steps:

• Set up 2 shallow dishes with the following in each: Scrabled eggs for dip, bread crumbs and Romano cheese mixed Slice the chicken breasts half wise to make it into two thin pieces. Use a meat pounder (flat side) to flatten chicken to about 1/4 inch. Season chicken on both sides with salt and pepper Coat the chicken with flour. (I usually just put the flour in a large ziplock bag and give it a good shake to coat all chicken). Coat each chicken piece with egg, then cover with the bread crumb mixture Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet. Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown. Juice a bit of lemon on each side of the chicken. Heat up tomato sauce in a small saucepan. Add in cream until it reaches an orange color. Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

Steps:

• In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Steps:

• Whisk together the egg, and the water.
• Pound out chicken breasts to, at most, 1/2 inch thick.
• Season the flour with salt and pepper, and coat the chicken lightly.
• Then dip in egg, and cover with shredded Romano.
• Place in frying pan on medium high, with a little bit of oil.
• Cook until golden brown.