Chicken Romano Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/chicken-romano-recipe/
