Crusted Chicken Romano Recipe

This Crusted Chicken Romano Recipe is inspired by the savory, golden-brown chicken dishes found in classic Italian-American grills. It is a salty and crispy recipe, which calls for a blend of sharp Pecorino Romano and nutty Parmesan cheeses. It’s a classic, foolproof recipe, ready in about 25 minutes.

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Crusted Chicken Romano Recipe Ingredients

• 2 large chicken breasts
• 1 cup all-purpose flour
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, whisked
• 3/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, shredded
• 1/2 cup Pecorino Romano cheese, shredded
• 2/3 cup vegetable oil (for frying)
• Optional: Minced fresh parsley and extra cheese for topping

How To Make Crusted Chicken Romano

1. Prep the chicken: Start by cutting each chicken breast in half lengthwise to create four thinner cutlets. Place the cutlets between two sheets of plastic wrap and use a meat mallet or a heavy skillet to pound them to an even thickness. This is the secret to ensuring the chicken cooks quickly and uniformly without the crust burning. Season both sides of the chicken with a pinch of salt and pepper.
2. Set up the breading station: Arrange three shallow bowls in a row. In the first bowl, whisk together the flour, dried oregano, garlic powder, salt, and black pepper. In the second bowl, place the two whisked eggs. In the third bowl, combine the panko breadcrumbs with both the Parmesan and Pecorino Romano cheeses.
3. Bread the chicken: Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip it into the egg wash until fully coated, and then press it firmly into the cheesy breadcrumb mixture. The professional secret here is to gently press the crumbs into the meat with the palm of your hand to make sure the “crust” really sticks during frying.
4. Fry to a golden brown: Heat about 1/3 cup of the oil in a large skillet over medium heat. Once the oil is shimmering, add two pieces of chicken to the pan. Do not crowd the pan, as this will drop the oil temperature and lead to a greasy crust. Fry for 3 to 4 minutes per side until the exterior is a deep golden brown and the chicken is cooked through.
5. Drain and rest: Remove the chicken from the pan and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining oil and chicken.
6. Garnish and serve: Tent the chicken loosely with foil for 2 minutes to let the juices redistribute. Sprinkle with fresh minced parsley and an extra dusting of Pecorino Romano before serving hot.

Recipe Tips

• Why Pecorino Romano is vital: While Parmesan is nutty and mild, Pecorino Romano is made from sheep’s milk and is much saltier and tangier. It provides that signature “Romano” punch that defines this dish.
• The panko advantage: Using panko (Japanese-style) breadcrumbs instead of traditional breadcrumbs provides a much lighter, airier crunch that doesn’t become heavy or doughy.
• Oil temperature: If you aren’t sure if the oil is ready, drop a few breadcrumbs into the pan. If they sizzle immediately, you’re ready to fry. If they sink, wait another minute.
• Even thickness: Pounding the chicken isn’t just about tenderness—it ensures that the thickest part of the breast is done at the same time the edges are, preventing dry meat.

What To Serve With Crusted Chicken Romano?

This Crusted Chicken Romano Recipe is a salty, crispy main dish that needs a fresh or buttery pairing! A side of Lemon Butter Pasta or a simple Spaghetti Aglio e Olio is the quintessential choice for a classic Italian meal. For a balanced dinner, a crisp Arugula Salad with lemon vinaigrette or a serving of Roasted Asparagus adds a lovely brightness that pairs perfectly with the rich, fried crust! A glass of Chilled White Wine or a serving of Creamy Polenta pairs wonderfully with the sharp, savory notes of the Pecorino cheese.

How To Store Crusted Chicken Romano

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheating: To maintain the crunch, avoid the microwave. Reheat the chicken in an air fryer at 375 degrees for 3 to 5 minutes or in an oven at 400 degrees until the crust crisps back up.
• Freeze: You can freeze the breaded (but uncooked) chicken cutlets for up to 1 month. Fry them directly from frozen, adding an extra 2 minutes per side to the cooking time.

Crusted Chicken Romano Nutrition Facts

• Calories: 450 (per serving)
• Total Fat: 28 g
• Cholesterol: 110 mg
• Sodium: 820 mg
• Total Carbohydrates: 18 g
• Dietary Fiber: 1 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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