Introduction

Chicken Romano is a flavorful and crispy chicken dish coated with a savory blend of Romano cheese and Italian breadcrumbs. It’s quick to prepare and perfect for a satisfying weeknight dinner or a special occasion.

In a black baking dish, there are three pieces of golden brown, crispy chicken breasts fully covered with a thick layer of melted, bubbly mozzarella cheese that is slightly browned in spots. The chicken rests in a shallow pool of rich, reddish-orange marinara sauce that peeks out around the edges of the chicken. Fresh chopped parsley is sprinkled generously on top of the cheese, adding bright green color, with a small sprig of parsley placed near the back. The dish is placed on a wooden table with part of a white plate and silver fork visible in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare three shallow bowls for dredging. In the first bowl, place the flour.
Step 2: In the second bowl, whisk together the eggs and milk until well combined.
Step 3: In the third bowl, mix the Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika thoroughly.
Step 4: Pat the chicken breasts dry with paper towels. Dredge each piece first in the flour, coating evenly and shaking off any excess.
Step 5: Dip the floured chicken into the egg mixture, allowing any excess to drip off.
Step 6: Press the chicken into the Romano and breadcrumb mixture, ensuring a good coating on all sides.
Step 7: In a large skillet, heat the olive oil and butter over medium heat until hot and shimmering.
Step 8: Add the coated chicken breasts to the skillet and cook for 4–5 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 9: Remove the chicken from the skillet and let it rest for a few minutes.
Step 10: 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 mild kick.
Use panko breadcrumbs instead of Italian-style breadcrumbs for a lighter, crunchier crust.
If you prefer baked chicken, arrange the coated breasts on a baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Storage

Store leftover Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 350°F (175°C) oven to maintain the crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The image shows a black baking dish with three large pieces of chicken breast layered in it, each piece topped with a thick, bubbly layer of melted white cheese with golden brown spots. Underneath the cheese, there is a crispy, spiced brown coating on the chicken. The dish has a rich orange-red sauce filling the bottom of the pan, adding a glossy texture. Fresh green chopped herbs are sprinkled on top of the cheese for color contrast, and two sprigs of parsley sit in the middle piece. The background shows a white plate with green salad and another white plate with a fork and knife on a white marbled surface, with a woman's hand and part of a blue checkered cloth visible beside the dish. photo taken with an iphone --ar 4:5 --v 7

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 will be juicier and may require a slightly longer cooking time to reach the proper internal temperature.

Is it necessary to add both olive oil and butter for frying?

Using both olive oil and butter combines the high smoke point of olive oil with the rich flavor of butter, resulting in a golden crust and delicious taste, but you can use just olive oil if preferred.

Chicken Romano Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

Chicken Romano is a deliciously crispy and flavorful dish featuring boneless chicken breasts coated in a seasoned mixture of Romano cheese and Italian breadcrumbs, then pan-fried to a golden brown. Perfectly seasoned and garnished with fresh parsley and lemon wedges, this recipe combines rich flavors with a delightful texture, making it an easy yet impressive meal.

Author: Tara
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

4 boneless, skinless chicken breasts

Dredging Ingredients

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

Garnish

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

Instructions

Prepare Dredging Stations: Set up three shallow bowls for coating the chicken. In the first bowl, place the all-purpose flour. In the second, whisk together the eggs and milk until combined. In the third bowl, mix the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika to create a flavorful breading mix.
Coat the Chicken: Pat the chicken breasts dry with paper towels. Dip each chicken breast first into the flour, ensuring a light coat. Next, submerge it into the egg and milk mixture. Finally, press the chicken into the breadcrumb and cheese mixture, covering thoroughly on all sides. Place the coated chicken on a plate and repeat with the remaining breasts.
Heat the Pan: In a large skillet, heat the olive oil and butter together over medium heat until the butter is melted and begins to foam, indicating the pan is hot and ready for frying.
Fry the Chicken: Carefully add the coated chicken breasts to the skillet, ensuring they do not touch each other. Cook each side for about 4-5 minutes, or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C). Adjust the heat as needed to prevent burning.
Rest and Garnish: Remove the cooked chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes to retain juices. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright finish.

Notes

For best results, pound chicken breasts to an even thickness before breading to ensure uniform cooking.
You can substitute Romano cheese with Parmesan if preferred, but Romano adds a sharper flavor.
If you prefer a lighter version, the chicken can be baked at 400°F (200°C) for 20-25 minutes instead of frying.
Ensure the oil is hot enough before adding chicken to achieve a crispy crust and avoid sticking.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or oven for best texture.

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