Description
Cheesy Romano Chicken is a crispy, golden chicken cutlet coated with Romano cheese and breadcrumbs, pan-fried to perfection, and finished with fresh lemon and parsley.
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup finely grated Romano cheese
½ cup finely grated Parmesan cheese (optional)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup olive oil or neutral frying oil
2 tablespoons unsalted butter
1 lemon, cut into wedges (for serving)
Fresh parsley, chopped (for garnish)
Instructions
Slice chicken breasts into thinner cutlets and pound to even thickness.
Set up three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs, Romano, Parmesan, and seasonings.
Dredge chicken in flour, dip in egg, and press into the breadcrumb mixture to coat.
Heat oil and butter in a skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
Place cooked chicken on a wire rack to rest. Garnish with parsley and lemon wedges before serving.
Notes
Use Pecorino Romano for a sharper flavor, or blend with Parmesan for a milder taste.
Keep oil at the right temperature to avoid a soggy coating.
For a lighter option, bake or air fry instead of frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet (approx. 1/4 of recipe)
- Calories: ~480
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 155 mg