Chicken Romano Recipe

This flavorful recipe has been enjoyed for generations, providing a satisfying meal for any occasion.

t's a versatile dish that can be easily adapted to suit your preferences, while still maintaining its authentic Italian heritage.

5 from 1 vote

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Equipment

Ingredients

Instructions

On a clean surface, place your skinless chicken breast between two sheets of plastic wrap.
Using a meat mallet or rolling pin, pound each breast to an even thickness of about ½ inch.
Season both sides of the chicken with salt and black pepper.
In a shallow bowl, combine all-purpose flour, garlic powder, onion powder, and a pinch of salt.
In another shallow bowl, whisk eggs with 1 tablespoon water.
For the final dish, mix panko breadcrumbs, grated Pecorino Romano cheese, and Italian seasoning.
First, coat the chicken in the flour mixture, making sure to cover all surfaces.
Shake off the excess flour, then move the chicken to the egg mixture, covering all sides.
Finally, press the chicken into the panko and cheese mixture, ensuring an even and thick coating.
In a large skillet, heat about ½ inch of vegetable oil over medium-high heat.
Once the oil is hot, add the breaded chicken breasts.
Cook for 6-8 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
Maintain a medium heat to prevent the crust from burning before the chicken is fully cooked.
Once cooked, transfer chicken to a plate lined with paper towels to absorb any excess oil.
Let rest for a few minutes before serving.
You may serve Chicken Romano with lemon wedges or a light tomato sauce on the side.
Enjoy your delicious and juicy chicken cutlet with a crispy Romano cheese coating!