Can I Prep Chicken Romano Ahead?

While this dish is best served fresh, you can definitely prepare your chicken breast and coating ingredients up to a day ahead of cooking, if you store them in the fridge.

What’s the Difference Between Parmesan and Romano?

These hard Italian cheeses are a little similar, but they have different tastes. Romano is aged in less time, which gives a stronger, saltier flavor. Parmesan can be sweeter, and more complex.

Crusted Chicken Romano

Name: Crusted Chicken Romano
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ( 1 pound) boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets; 1/2 cup all purpose flour; 1 1/2 teaspoon Italian seasoning; Salt and pepper, to taste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 large eggs; 1 cup panko bread crumbs; 1 cup fresh grated Pecorino Romano; 4 tablespoons neutral vegetable oil like Canola; Fresh parsley and lemon wedges for serving

Description

This crusted chicken Romano has the ultra-crispy crust and phenomenal flavor. Juicy chicken cutlets are coated in a mixture of Romano cheese and panko breadcrumbs and cooked until golden brown. Ready in 30 minutes.

Ingredients

Scale

2 ( 1 pound) boneless and skinless chicken breasts, cut in half horizontally to make 4 fillets
1/2 cup all purpose flour
1 1/2 teaspoon Italian seasoning
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
2 large eggs
1 cup panko bread crumbs
1 cup fresh grated Pecorino Romano
4 tablespoons neutral vegetable oil like Canola
Fresh parsley and lemon wedges for serving

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Instructions

Cut each chicken breast in half horizontally to make four fillets. Cover with plastic wrap and gently pound out the chicken so that it is even, using the flat side of a meat mallet.
In a shallow bowl, whisk together the flour, Italian seasoning, onion powder, garlic powder, salt and pepper.
In a separate shallow dish whisk the eggs.
Combine the Pecorino Romano cheese and and panko bread crumbs in another separate shallow dish.
Season chicken fillets with salt and pepper on both sides. Then use tongs or a fork to pick up one of the chicken fillets and dredge in the flour until well coated, shake off excess flour. Then place in the eggs. Lift the chicken out and allow the excess egg drip off. Finally, place in the panko mixture, pressing firmly to help the breadcrumbs adhere.
Heat oil in a large non-stick skillet or pan over medium high heat.
Cook chicken in batches of two until golden brown, about 4 minutes. Don't move the chicken around as the coating may peel off of the chicken.
Flip and continue cooking on other side until cooked through. Your chicken breasts should reach an internal temperature of 165 degrees.
Repeat with the remaining chicken.
Garnish with fresh parsley.
Serve with lemon wedges and enjoy!

Notes

Storage: You can store this chicken for 3 to 5 days in an airtight container in the refrigerator. We don't recommend to stack your chicken directly on top of each other as this will make it more soggy. Place parchment paper in between the chicken fillets.

Reheat: We recommend to reheat it in the oven. Place it on a lightly greased baking rack in a baking sheet. Bake for 7-8 minutes at 400 F or until heated through.

Prep Time: 10 min
Cook Time: 20 min
Category: Chicken recipes
Cuisine: American

Nutrition

Calories: 330kcal
Sugar: 1g
Sodium: 427mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 9g
Fiber: 1g
Protein: 33g
Cholesterol: 142mg