Crusted Chicken Romano Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/crusted-chicken-romano-recipe/
