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 minutesminutes
Cook Time 10 minutesminutes
Servings 6servings
Calories 721kcal
Ingredients
3chicken breasts
2eggs
2tablespoonswater
1/3cupall purpose flour
1cuppanko breadcrumbs
1cupgrated Romano cheese
3tablespoonsgrated 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
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.
Dredge chicken into the flour mixture, coating on each side and shaking off excess flour.
Dredge chicken into the egg wash, coating both sides, and finally dredging into the panko and cheese mixture coating both sides. Let stand.
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.
Divide spaghetti onto six plates and top each plate with a chicken breast. Served topped with chopped fresh parsley if desired.