Print

Chicken Romano Recipe

Chicken Romano Recipe
Print Recipe

★★★★★

5 from 6 reviews

Chicken Romano is a flavorful and crispy pan-fried chicken dish coated with a seasoned mixture of Romano cheese and Italian breadcrumbs. This easy-to-make recipe yields tender, juicy chicken breasts with a savory crust, perfect for a quick weeknight dinner or an impressive meal for guests. Served with fresh parsley garnish and lemon wedges, it combines cheesy, herby, and zesty flavors for a delightful dish.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¼ cup milk
  • 1 cup grated Romano cheese
  • 1 cup Italian-style breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

For Frying and Serving

  • ¼ cup olive oil (for frying)
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare Dredging Stations: Set up three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk until smooth. In the third bowl, combine the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika, mixing well to create a seasoned coating.
  2. Coat the Chicken: Pat the chicken breasts dry with paper towels. Dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg and milk mixture, allowing any excess to drip off. Finally, press the chicken into the seasoned cheese and breadcrumb mixture, ensuring an even and thorough coating on all sides.
  3. Heat the Pan: In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter is melted and the oil is shimmering but not smoking. This combination adds flavor and helps achieve a crisp, golden crust.
  4. Cook the Chicken: Carefully place the coated chicken breasts into the hot skillet. Cook for about 5-6 minutes on each side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Avoid moving the chicken too much to allow for a crispy crust to form.
  5. Rest and Serve: Remove the cooked chicken from the skillet and let it rest on a plate for a few minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges for a bright, fresh flavor.

Notes

  • Use a meat thermometer to ensure chicken is fully cooked without drying it out.
  • For a lower-fat version, you can bake the coated chicken at 400°F (200°C) for 20-25 minutes instead of frying.
  • The Romano cheese adds a sharp and salty flavor; substitute with Parmesan if needed.
  • Serve with a side of steamed vegetables, pasta, or a crisp salad for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Nutrition

Keywords: Chicken Romano, cheesy chicken, breaded chicken recipe, Italian chicken, pan-fried chicken, crispy chicken breasts

Find it online: https://cookedbycleo.com/chicken-romano-recipe/