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
Scale
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 1 cup plain flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup finely grated Romano cheese
- ½ cup finely grated Parmesan cheese (optional)
- 1 teaspoon crushed 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.
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Set up three bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs, Romano, Parmesan, and seasonings.
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Dredge chicken in flour, dip in egg, and press into the breadcrumb mixture to coat.
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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.
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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