Cheesecake Factory Chicken Parmesan Guide: Menu Hacks, Calories, and Recipe

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Recreating this dish at home requires attention to cutlet thickness and sauce acidity. This restaurant-tested copycat chicken parmesan recipe yields four generous servings.

Ingredients:

• 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets)
• 1 cup all-purpose flour seasoned with 1 tsp kosher salt and 1/2 tsp black pepper
• 2 large eggs beaten with 2 tbsp whole milk
• 1 cup panko breadcrumbs blended with 1/2 cup Italian breadcrumbs and 1/4 cup grated pecorino romano
• 8 oz whole-milk low-moisture mozzarella, thickly sliced or shredded
• 1 lb angel hair pasta
• 1/4 cup neutral frying oil (canola or avocado oil)
• 2 tbsp fresh basil, thinly sliced

For the Scratch-Made Marinara Sauce:

• 1 can (28 oz) whole peeled San Marzano tomatoes, crushed by hand
• 3 cloves fresh garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste

Step-by-Step Instructions:

1. Simmer the Marinara: Heat extra-virgin olive oil in a saucepan over medium heat. Sauté garlic for 60 seconds until fragrant. Pour in crushed tomatoes, oregano, salt, and pepper. Simmer gently over low heat for 25 minutes.
2. Pound the Poultry: Place cutlets between parchment paper and pound with a meat mallet until evenly flattened to 1/4-inch thickness.
3. Dredge: Set up three shallow bowls: seasoned flour, egg wash, and breadcrumb mixture. Dip each cutlet into flour, shake off excess, coat in egg, and press firmly into breadcrumbs.
4. Pan-Fry: Heat neutral oil in a large skillet over medium-high heat (365°F). Fry cutlets for 3 to 4 minutes per side until golden brown and cooked to an internal temp of 165°F. Transfer to a wire rack.
5. Broil: Spoon 2 tablespoons of marinara onto each cutlet, top with mozzarella, and place under an oven broiler set to high for 2 to 3 minutes until cheese bubbles with charred spots.
6. Assemble: Boil angel hair until al dente (approx. 4 minutes). Toss immediately with remaining warm marinara. Plate pasta alongside cutlets and garnish with fresh basil.