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Chicken Romano Recipe

Chicken Romano Recipe
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★★★★★

5 from 10 reviews

Chicken Romano is a crispy, flavorful fried chicken dish featuring boneless, skinless chicken breasts coated in a seasoned mixture of Romano cheese and Italian-style breadcrumbs, then pan-fried to golden perfection. It’s a delightful blend of savory spices and creamy cheese that results in a crunchy crust and juicy interior, perfect for a hearty dinner served with a squeeze of fresh lemon and garnished with parsley.

Ingredients

Scale

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 to make the coating. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk until fully combined. In the third bowl, mix the grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika thoroughly.
  2. Coat the chicken: Pat the chicken breasts dry. First, dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg and milk mixture, allowing excess to drip off. Finally, press the chicken breast firmly into the breadcrumb and cheese mixture, ensuring an even, thick coating on all sides.
  3. Heat the pan: In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter is melted and the mixture is hot but not smoking. This mix ensures a delicious crust and rich flavor.
  4. Cook the chicken: Place the coated chicken breasts gently into the skillet. Cook for about 4-5 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Adjust the heat as necessary to prevent burning while allowing the chicken to cook through.
  5. Drain and rest: Once cooked, remove the chicken breasts from the skillet and place them on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a couple of minutes to retain juiciness.
  6. Serve: Garnish the Chicken Romano with freshly chopped parsley and serve with lemon wedges on the side for an added burst of brightness. This dish pairs well with a side salad or steamed vegetables.

Notes

  • Make sure to not overcrowd the skillet when frying the chicken; cook in batches if necessary to maintain even heat and a crispy crust.
  • Using fresh grated Romano cheese rather than pre-grated will enhance the flavor and texture of the crust.
  • You can substitute olive oil with vegetable oil for frying, but olive oil adds a distinctive flavor.
  • For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.

Nutrition

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

Find it online: https://todayfoodrecipe.com/chicken-romano-recipe/