Chicken Romano
Crispy, golden perfection meets cheesy indulgence in this irresistible Chicken Romano recipe—an Italian-American classic reimagined with bold flavors and simple techniques. Tender, pounded chicken breasts are coated in a savory breading of finely grated Romano cheese, breadcrumbs, and a touch of seasoning, then pan-fried to achieve a delightful crunch with every bite. This quick and easy recipe comes together in just 35 minutes, making it ideal for a weeknight dinner or an elegant weekend meal. The addition of fresh parsley and a squeeze of lemon brighten the dish, taking it to restaurant-quality heights. Serve this crowd-pleaser alongside pasta, salad, or roasted vegetables for a truly unforgettable dining experience! Keywords: Chicken Romano recipe, crispy chicken, Italian-American dish, quick dinner ideas, pan-fried chicken, easy chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 3 large eggs
- 1 cups Romano cheese, finely grated
- 1 cups breadcrumbs
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 pieces lemon wedges (for serving)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet to gently pound them to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour with salt and pepper. In a second dish, whisk the eggs. In a third dish, mix the grated Romano cheese and breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess. Then dip it into the egg, letting the excess drip off, and coat it in the Romano cheese and breadcrumb mixture, pressing gently to adhere.
Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted and the mixture is hot, add the chicken breasts. Cook in batches if necessary to avoid overcrowding the pan.
Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve the Chicken Romano warm with lemon wedges on the side and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
3427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 8836 mg | 384% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 328.3 g | 657% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2648 mg | 204% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
