Crusted Chicken Romano Recipe

Introduction

Crusted Chicken Romano is a flavorful and crispy dish perfect for an easy weeknight dinner. With a golden coating of Romano cheese and Italian seasonings, this chicken cutlet offers a delightful blend of textures and tastes that the whole family will enjoy.

Ingredients

• 4 chicken breasts, cut in half lengthwise
• ¾ cup all-purpose flour
• 2 large eggs
• ¾ cup fine panko bread crumbs
• ¾ cup shredded Romano cheese
• 1 tsp garlic powder
• 2 tsp dried Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• ½ cup olive oil for frying
• ½ cube butter for frying

Instructions

1. Step 1: Slice each chicken breast in half lengthwise to create thin cutlets. Place the chicken between plastic wrap and gently pound with a kitchen mallet until evenly thin. Pat dry and set aside.
2. Step 2: Prepare two bowls for dredging. In the first bowl, combine the flour, salt, black pepper, garlic powder, Italian seasoning, panko bread crumbs, and Romano cheese. In the second bowl, beat the eggs.
3. Step 3: Dip each chicken cutlet first into the beaten eggs, then dredge thoroughly in the flour and breadcrumb mixture, ensuring an even coating.
4. Step 4: Heat the olive oil and butter in a large skillet over medium heat. Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. If the coating starts to burn, lower the heat to medium-low or low to cook more slowly and avoid undercooked chicken.
5. Step 5: Use a meat thermometer to ensure the internal temperature reaches 165℉ (74℃) for safety. Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the dredging mixture for a mild kick.
• If you prefer, substitute Romano cheese with Parmesan for a slightly different but equally delicious taste.
• Use fresh herbs like chopped parsley or basil in the breadcrumb mix for added freshness.
• Try baking the crusted chicken at 400℉ (200℃) for 20 minutes as a lighter alternative to frying.

Storage

Store any leftover Crusted Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispiness, or warm in the oven at 350℉ (175℃) for 10 minutes. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add more juiciness. Slice them thinly and pound evenly before dredging and frying as instructed.

What can I serve with Crusted Chicken Romano?

This dish pairs well with simple sides like a fresh green salad, roasted vegetables, or garlic mashed potatoes for a complete meal.

Crusted Chicken Romano Recipe

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★★★★★

4.7 from 128 reviews

This Crusted Chicken Romano recipe features tender chicken cutlets coated in a flavorful crust of panko breadcrumbs, shredded Romano cheese, and Italian seasonings. Pan-fried to a golden brown perfection, this dish offers a crispy exterior while remaining juicy inside, making it a delicious and satisfying meal for any occasion.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 chicken cutlets (serves 4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 Chicken Breasts (Cut in half lengthwise)

Dredging Station – Dry Mixture

• ¾ cup All Purpose Flour
• ¾ cup Fine Panko Bread Crumbs
• ¾ cup Shredded Romano Cheese
• 1 tsp Garlic Powder
• 2 tsp Dried Italian Seasoning
• 1 tsp Salt
• ½ tsp Black Pepper

Dredging Station – Wet Mixture

• 2 large Eggs

For Frying

• ½ cup Olive Oil
• ½ cube Butter (about 2 tablespoons)

Instructions

1. Prep the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets. Place the chicken pieces between plastic wrap and gently pound with a kitchen mallet until they reach an even thickness. Pat the chicken dry with paper towels and set aside.
2. Set Up Dredging Stations: Prepare two separate bowls: In the first bowl, combine the all-purpose flour, salt, black pepper, garlic powder, dried Italian seasoning, panko breadcrumbs, and shredded Romano cheese. In the second bowl, beat the eggs thoroughly to create an egg wash.
3. Dredge the Chicken: Dip each chicken cutlet first into the beaten eggs, ensuring it is fully coated. Then dredge it in the dry mixture, pressing gently to make sure the crumb and cheese mixture sticks evenly to the surface of the chicken.
4. Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium heat. The combination of oil and butter helps achieve a rich flavor and a crisp crust.
5. Fry the Chicken: Carefully place the crusted chicken cutlets into the hot skillet. Fry for about 3-4 minutes on each side until they are golden brown and cooked through. Adjust the heat as needed, lowering it to medium-low or low to prevent burning, especially the Romano cheese which can burn quickly. Check that the internal temperature of the chicken reaches 165℉ (74℃) for food safety.
6. Drain Excess Oil: Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil and maintain their crisp texture.

Notes

• To ensure even cooking, pound chicken breasts to a uniform thickness.
• If Romano cheese starts to burn, reduce the heat and cook the chicken slower.
• Use a food thermometer to verify chicken is cooked to 165℉ (74℃).
• Serve immediately for best texture and flavor.

Keywords: crusted chicken, romano cheese chicken, panko chicken, breaded chicken cutlets, pan-fried chicken, Italian chicken recipe