Chicken Romano Recipe

Introduction

Chicken Romano is a crispy, flavorful dish that combines tender chicken breasts with a cheesy, seasoned crust. It’s perfect for a quick weeknight dinner or an impressive meal for guests.

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 for dredging. Place the flour in the first bowl.
2. Step 2: In the second bowl, whisk together the eggs and milk until well combined.
3. Step 3: In the third bowl, mix the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
4. Step 4: Pat the chicken breasts dry. Dredge each breast first in the flour, shaking off any excess.
5. Step 5: Dip the floured chicken into the egg mixture, coating it completely.
6. Step 6: Press each chicken breast into the cheese and breadcrumb mixture, coating both sides thoroughly.
7. Step 7: Heat the olive oil and butter together in a large skillet over medium heat until the butter has melted and the mixture is hot.
8. Step 8: Carefully place the coated chicken breasts in the skillet. Cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature reaching 165°F / 74°C).
9. Step 9: Remove the chicken from the skillet and let it rest for a few minutes before serving.
10. Step 10: Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the top.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the breadcrumb mixture.
• Substitute Romano cheese with Parmesan if preferred, though Romano offers a sharper taste.
• Serve with a simple side salad or garlic mashed potatoes for a complete meal.
• Use skin-on chicken breasts for more moist results; adjust cooking time accordingly.

Storage

Store leftover 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 the crispy crust, or warm in the oven at 350°F (175°C) for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Chicken Romano instead of frying it?

Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes on a greased baking sheet, flipping halfway through. However, frying yields a crispier crust.

Is it necessary to use both flour and breadcrumbs?

Yes, dredging in flour first helps the egg mixture adhere better, which in turn helps the breadcrumb and cheese coating stick evenly.

Chicken Romano Recipe

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★★★★★

4.9 from 674 reviews

Chicken Romano is a crispy, flavorful dish featuring tender boneless chicken breasts coated in a savory blend of Romano cheese, Italian breadcrumbs, and aromatic spices, then pan-fried to golden perfection. Garnished with fresh parsley and served with lemon wedges, this recipe is a delightful twist on traditional breaded chicken that’s perfect for a family dinner or special occasion.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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

For Frying and Garnish

• 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 for dredging the chicken. In the first bowl, place the all-purpose flour. In the second, whisk together the eggs and milk until well combined. In the third bowl, combine grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
2. Coat the chicken: Take each chicken breast and first lightly coat it in the flour, shaking off any excess. Next, dip the flour-coated chicken into the egg and milk mixture, ensuring full coverage. Finally, press the chicken into the Romano and breadcrumb mixture, coating thoroughly on all sides for a crispy crust.
3. Heat the pan: Place a large skillet over medium heat and add the olive oil and unsalted butter. Allow the butter to melt and the oil to heat until shimmering but not smoking.
4. Cook the chicken: Carefully place the coated chicken breasts into the hot skillet. Fry each side for about 4-5 minutes until the coating is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
5. Drain and garnish: Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Garnish with freshly chopped parsley and serve with lemon wedges on the side to squeeze fresh juice over the chicken for added brightness.

Notes

• For extra flavor, marinate the chicken breasts in buttermilk or lemon juice for 30 minutes before dredging.
• Use a digital thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
• You can substitute Italian-style breadcrumbs with panko for a crunchier texture.
• Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
• If you prefer a lighter version, bake the coated chicken at 400°F (200°C) for 20-25 minutes instead of frying.

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