Description
Delicious Chicken Romano: Crispy, Cheesy Perfection at Home
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Grated Romano cheese
- 1 cup Italian-style breadcrumbs
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley
- 2 pieces Lemon wedges
Instructions
- Lay the chicken breasts on a cutting board. If they’re thick, slice them in half horizontally to create thinner cutlets. Use a meat mallet to gently pound each piece to about ½-inch thickness.
- In three separate shallow bowls, prepare your dredging ingredients. Bowl 1 for flour, Bowl 2 for the egg mixed with milk, and Bowl 3 for the combined Romano cheese, breadcrumbs, salt, pepper, garlic powder, and paprika.
- Dip each chicken breast into the flour first, making sure to coat both sides lightly. Shake off any excess. Next, fully cover the chicken in the egg mixture before pressing it into the Romano and breadcrumb mixture, ensuring an even coat.
- In a large skillet, heat the olive oil over medium heat. Once hot, carefully add the breaded chicken pieces. Cook for about 3-4 minutes on each side until golden brown. Avoid overcrowding; consider cooking in batches.
- Preheat your oven to 375°F (190°C). Transfer the pan-fried chicken to a baking sheet and bake for an additional 10 minutes to ensure the inside is fully cooked and juicy.
- Remove the chicken from the oven and let it rest for a couple of minutes. Garnish with chopped fresh parsley and serve with lemon wedges for an extra burst of flavor.
Notes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Pan-fry and Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg