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