Crusted Chicken Romano
Golden, crispy chicken breasts coated in Romano cheese and breadcrumbs, pan-fried to perfection and served with your favorite side or pasta. It’s an elegant yet easy-to-make Italian-American classic!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: chicken, dinner
Cuisine: Italian-American
Keyword: Crusted Chicken Romano
Servings: 4
Calories: 680kcal
Author: Jill Bakes
For the Chicken:
- 2 large boneless skinless chicken breasts, halved lengthwise (to make 4 cutlets)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1 cup Italian-style breadcrumbs
- ¾ cup finely grated Romano cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
Optional for serving:
- Marinara sauce
- Lemon wedges
- Fresh parsley for garnish
✅ Place chicken cutlets between plastic wrap and pound to ½ inch thickness.
✅ Season both sides of the chicken with salt and pepper.
✅ Set up three bowls: one with flour, one with beaten eggs and milk, and one with a mix of breadcrumbs and Romano cheese.
✅ Dredge each chicken piece in flour (shake off excess), dip in egg wash, then coat in the breadcrumb-Romano mixture.
✅ Heat olive oil and butter in a large skillet over medium heat.
✅ Add chicken and cook 4–5 minutes per side, or until golden brown and cooked through.
✅ Transfer to a plate lined with paper towels to drain excess oil.
✅ Serve hot, optionally topped with warm marinara sauce or a squeeze of lemon. Garnish with parsley if desired.
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For extra crunch, refrigerate the breaded chicken for 15 minutes before frying.
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You can substitute Parmesan for Romano if needed.
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Great with pasta, salad, or mashed potatoes!