Go Back
+ servings
Crusted Chicken Romano on a white plate
Print

Crusted Chicken Romano

This Crusted Chicken Romano is a delicious, easy family dinner any night of the week! Thin chicken breasts are coated in Romano Cheese, pan fried and served over pasta and creamy Marinara Sauce! 
Course Main Course
Cuisine American, Italian
Keyword chicken, copycat recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 721kcal

Ingredients

  • 3 chicken breasts
  • 2 eggs
  • 2 tablespoons water
  • 1/3 cup all purpose flour
  • 1 cup panko breadcrumbs
  • 1 cup grated Romano cheese
  • 3 tablespoons grated Parmesan cheese
  • vegetable oil for frying
  • salt and pepper

Instructions

  • Cut each chicken breast in half lengthwise and place each piece between plastic wrap. Use a meat tenderizer to flatten the chicken breasts to 1/4" thick. Season with salt and pepper
    Tenderize Chicken
  • In a shallow dish, add eggs and water and beat well. In a separate shallow dish, add flour. In a third shallow dish, add breadcrumbs and cheeses and mix well.
    Eggs, flour and breadcrumbs
  • Dredge chicken into the flour mixture, coating on each side and shaking off excess flour.
    dredge chicken in flour
  • Dredge chicken into the egg wash, coating both sides, and finally dredging into the panko and cheese mixture coating both sides. Let stand.
    dredge in egg wash and breadcrumbs
  • Heat 1/4" vegetable oil over medium high heat in a skillet until hot. Add chicken, keeping a single layer and frying on both sides, about 4-5 minutes each or until crispy and browned.
    Fry chicken in a skillet
  • Divide spaghetti onto six plates and top each plate with a chicken breast. Served topped with chopped fresh parsley if desired.
    easy crusted chicken romano

Nutrition

Calories: 721kcal