Crispy Chicken Romano: Your New Weeknight Favorite Recipe

Crispy Chicken Romano is a quick and satisfying dish featuring tender chicken breasts encrusted in Romano cheese and breadcrumbs, perfect for weeknight dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 pieces

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breasts Choose high-quality chicken for the best flavor.
to taste Salt Enhances the overall dish.
to taste Black Pepper Freshly cracked adds a nice kick.

For the Coating

1 cup All-Purpose Flour Acts as the base for the coating; can be substituted with almond or whole wheat flour.
2 large Large Eggs The binding agent that keeps the coating intact.
2 tablespoons Milk Adds moisture to the egg wash; feel free to use dairy-free alternatives!
1 cup Grated Romano Cheese Offers a sharp, rich flavor; substitute with Parmesan if preferred.
1 cup Italian-Style Breadcrumbs Provides a satisfying crunch; swap for gluten-free breadcrumbs if needed.

Flavor Enhancers

1 teaspoon Garlic Powder Adds a savory depth; fresh garlic can be used for a more intense flavor.
1 teaspoon Paprika Optional but recommended for added sweetness and beautiful color.
1/2 cup Olive Oil Essential for frying; avocado oil can also be used.
2 tablespoons Unsalted Butter Adds richness; more olive oil can be used for a dairy-free option.

For Garnish

1/4 cup Fresh Parsley Brightens the dish and adds a pop of color.
2 pieces Lemon Wedges Enhances flavor with bright acidity.

Equipment

large skillet
Meat Mallet
Shallow Bowls
Baking sheet

Method

Step-by-Step Instructions

Slice the boneless, skinless chicken breasts into ½-inch thick cutlets for even cooking and pound each slice with a meat mallet until evenly flattened.
Set up three shallow bowls: one with seasoned flour, the second with a mix of egg and milk, and the third with grated Romano cheese and breadcrumbs.
Coat each chicken cutlet in seasoned flour, dip in the egg wash, and press into the cheese-breadcrumb mixture.
Heat olive oil in a skillet over medium heat and fry the breaded chicken cutlets for 3-4 minutes per side until golden brown.
Transfer the fried chicken to a baking sheet, preheat the oven to 375°F, and bake for an additional 10 minutes.
Remove from oven, let the chicken rest for a few minutes, garnish with parsley, and serve with lemon wedges.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

For best results, ensure oil reaches 350°F and avoid overcrowding the pan while frying.

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