Romano Chicken
Elevate your dinner table with the irresistible flavors of Romano Chicken, a crisp and golden chicken dish that’s both flavorful and easy to prepare. Tender, flattened chicken breasts are coated in a delectable mixture of Romano and Parmesan cheeses blended with breadcrumbs, creating a wonderfully savory crust. Pan-fried in a buttery olive oil duo, the chicken is then bathed in a velvety garlic-lemon sauce that’s bursting with fresh, zesty flavor. Perfectly balanced with a garnish of fresh parsley, this dish is quick enough for weeknights and elegant enough for special occasions. Pair it with creamy mashed potatoes, al dente pasta, or a fresh green salad for a complete meal that’s sure to impress. Indulge in this vibrant, Italian-inspired recipe that’s as satisfying as it is simple!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 0.5 cups Grated Romano cheese
- 0.5 cups Grated Parmesan cheese
- 1 cups Breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves (minced)
- 1 cups Chicken broth
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Begin by preparing the chicken breasts. Place each chicken breast between two pieces of plastic wrap and pound gently with a meat mallet until flattened to about 1/2 inch thickness.
In a shallow dish, combine the flour, salt, and black pepper. In a second shallow dish, whisk together the eggs and milk. In a third shallow dish, mix the Romano cheese, Parmesan cheese, and breadcrumbs.
Dredge each chicken breast in the flour mixture, ensuring it is fully coated. Then dip it into the egg mixture, letting any excess drip off, and finally coat it in the cheese and breadcrumb mixture. Press lightly to help the coating adhere. Repeat with all chicken breasts.
Heat the olive oil in a large skillet over medium heat. Add the butter and allow it to melt. Fry the chicken breasts in the skillet for about 3-4 minutes per side, or until golden brown and cooked through. You may need to cook in batches to avoid overcrowding the pan. Once done, transfer the chicken to a plate and keep warm.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes until slightly reduced.
Return the chicken to the skillet, spooning the sauce over the top. Cook for another 2-3 minutes to warm the chicken through.
Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with pasta, mashed potatoes, or a simple green salad.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 8034 mg | 349% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 284.2 g | 568% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1063 mg | 82% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2380 mg | 51% | |
*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.
