Chicken Romano Recipe
Introduction
Chicken Romano is a flavorful and crispy dish that combines tender chicken breasts with a savory coating of Romano cheese and Italian breadcrumbs. It’s perfect for a quick weeknight dinner or a special meal that feels indulgent yet simple to prepare.
Ingredients
- 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
- ¼ cup olive oil (for frying)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Step 1: Prepare three shallow bowls for dredging. In the first bowl, add the flour.
- Step 2: In the second bowl, whisk together the eggs and milk until well combined.
- Step 3: In the third bowl, mix the Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
- Step 4: Pat the chicken breasts dry. Dredge each chicken breast first in the flour, shaking off any excess.
- Step 5: Dip the floured chicken into the egg mixture, coating it completely.
- Step 6: Finally, press the chicken into the breadcrumb and cheese mixture, ensuring an even coating on all sides.
- Step 7: Heat olive oil and butter together in a large skillet over medium heat until hot but not smoking.
- Step 8: Add the coated chicken breasts to the skillet and cook for 4–5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Step 9: Remove the chicken from the skillet and let rest for a few minutes.
- Step 10: Garnish with chopped fresh parsley and serve with lemon wedges for a bright finish.
Tips & Variations
- For extra crispiness, allow the coated chicken to rest for 10 minutes before frying to help the coating adhere better.
- Try substituting the Romano cheese with Parmesan for a milder flavor.
- Serve with a simple side salad or over pasta with marinara sauce for a hearty meal.
- Use panko breadcrumbs instead of Italian-style for a lighter, crunchier crust.
Storage
Store leftover chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or a skillet over medium-low heat to maintain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the chicken Romano instead of frying?
Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through. This is a healthier option but may yield a less crispy crust.
What can I serve with Chicken Romano?
It pairs well with simple sides like roasted vegetables, garlic mashed potatoes, pasta, or a fresh green salad. Lemon wedges add a nice bright flavor when squeezed over the chicken.
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Chicken Romano Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Chicken Romano is a crispy, flavorful fried chicken breast dish coated in a savory mixture of Romano cheese, Italian breadcrumbs, and aromatic spices. This easy-to-make recipe delivers a golden, crunchy exterior with a juicy and tender interior, perfect for a satisfying meal served with fresh parsley and lemon wedges.
Ingredients
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
- Prepare Dredging Bowls: In three separate shallow bowls, place the coating ingredients: Bowl 1 with all-purpose flour, Bowl 2 with whisked eggs and milk combined, and Bowl 3 with a mixture of grated Romano cheese, Italian-style breadcrumbs, salt, black pepper, garlic powder, and paprika.
- Coat the Chicken: Take each chicken breast and dredge first into the flour, coating evenly. Then dip into the egg and milk mixture, allowing any excess to drip off. Finally, press the chicken into the Romano cheese and breadcrumb mixture to ensure a thorough, even coating.
- Heat the Pan: In a large skillet, heat the olive oil along with the unsalted butter over medium heat until the butter melts and the oil is hot but not smoking. This combination will give a rich flavor and help crisp the coating.
- Fry the Chicken: Place the coated chicken breasts carefully into the hot skillet. Cook for 4 to 5 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as necessary to prevent burning and ensure even cooking.
- Drain and Rest: Remove the fried chicken breasts from the skillet and place on a plate lined with paper towels to absorb any excess oil. Let the chicken rest for a few minutes to retain juices.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken for a fresh, vibrant finish. Serve immediately with lemon wedges on the side for squeezing over the chicken to add a bright, tangy flavor.
Notes
- For extra crispiness, double dredge the chicken by repeating the egg and breadcrumb steps.
- Use fresh Romano cheese for the best flavor and texture.
- Ensure the oil is properly heated to avoid greasy chicken.
- Can be served with a side salad, steamed vegetables, or pasta for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated in an oven for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Romano, Crispy Fried Chicken, Romano Cheese Chicken, Italian Chicken Recipe, Breaded Chicken
