Chicken Romano Recipe

Introduction

Chicken Romano is a flavorful and crispy dish that brings together tender chicken breasts coated in a savory Romano cheese and breadcrumb crust. This easy-to-make meal is perfect for a weeknight dinner or a special occasion.

Ingredients

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

Instructions

1. Step 1: Prepare three shallow bowls. In the first, place the flour. In the second, whisk together the eggs and milk. In the third, combine the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
2. Step 2: Pat the chicken breasts dry with paper towels. Dredge each breast first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the cheese and breadcrumb mixture.
3. Step 3: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foaming.
4. Step 4: Place the coated chicken breasts in the skillet and cook for about 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through (internal temperature of 165°F/75°C).
5. Step 5: Transfer the chicken to a paper towel-lined plate to drain any excess oil. Garnish with chopped fresh parsley and serve with lemon wedges for a bright, fresh finish.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper to the breadcrumb mixture for a subtle kick.
• Use panko breadcrumbs for an even crunchier texture.
• Serve with a side of roasted vegetables or a crisp green salad to balance the richness.
• To keep the coating intact, avoid overcrowding the pan while frying and flip carefully using tongs.

Storage

Store leftover Chicken Romano in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are juicier but may require a slightly longer cooking time to reach the safe internal temperature.

Can I bake the Chicken Romano instead of frying?

Absolutely! Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until golden and cooked through.

Chicken Romano Recipe

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★★★★★

4.8 from 95 reviews

Chicken Romano is a deliciously crispy pan-fried chicken breast coated with a flavorful mixture of Romano cheese and seasoned Italian-style breadcrumbs. This easy-to-make dish pairs beautifully with a fresh lemon wedge and a sprinkle of parsley, making for a delightful and savory meal perfect for any dinner occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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

Cooking

• ¼ cup olive oil (for frying)
• 2 tablespoons unsalted butter

Serving

• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Prepare Dredging Bowls: In three separate shallow bowls, set up your dredging stations. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix together the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
2. Coat the Chicken: Pat the chicken breasts dry. Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the egg and milk mixture, ensuring it is fully coated. Finally, press the chicken into the breadcrumb and cheese mixture, covering it evenly and pressing gently to adhere the coating well.
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 will add flavor and help achieve a golden crust on the chicken.
4. Cook the Chicken: Carefully place the coated chicken breasts into the hot skillet. Cook for about 5-7 minutes on each side, or until the coating is crisp and golden brown, and the chicken is cooked through with an internal temperature of 165°F (74°C). Avoid overcrowding the pan to ensure even cooking.
5. Rest and Serve: Remove the cooked chicken from the skillet and place on a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes. Garnish with freshly chopped parsley and serve with lemon wedges to squeeze over the chicken for a bright finishing touch.

Notes

• For extra flavor, you can marinate the chicken breasts in buttermilk for 1 hour before coating.
• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C).
• If you prefer a lighter option, you can bake the coated chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Serve with a side of steamed vegetables or a fresh salad to complete the meal.

Keywords: Chicken Romano, breaded chicken, fried chicken breast, Romano cheese chicken, Italian chicken recipe, crispy chicken