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Crusted Chicken Romano

A family favorite, this Crusted Chicken Romano features a crispy exterior with savory flavors, perfect for any dinner occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 2 large large chicken breasts, sliced lengthwise into thin cutlets Helps the chicken cook evenly and stay juicy.
  • Salt and pepper to taste Essential for bringing out flavor.
Coating Ingredients
  • ¼ cup all-purpose flour For dredging; ensures a good base layer for the crust.
  • 1 large egg, beaten Acts as the binder for the crust.
  • 1 cup panko bread crumbs Creates that irresistible crunch.
  • ½ cup grated Romano cheese For that bold, savory kick.
  • 1 tablespoon fresh parsley, finely chopped Adds freshness; basil or oregano works too.
  • 1 teaspoon lemon zest Brings brightness to the dish.
Cooking Ingredients
  • 4 tablespoons avocado oil or olive oil For frying; avocado oil has a higher smoking point.
  • 1 cup mozzarella cheese, shredded For the gooey topping.
  • Optional: lemon wedges and extra parsley for garnish For a pop of color and freshness.

Method
 

Preparation
  1. Slice the chicken breasts lengthwise into thin cutlets and pound them to an even thickness if needed. Season generously with salt and pepper on both sides.
  2. Set up your dredging station with three shallow bowls: one for flour, one for the beaten egg, and the last for a mix of panko breadcrumbs, Romano cheese, parsley, and lemon zest.
Cooking
  1. Dredge each chicken cutlet in flour, then dip into the egg, letting excess drip off, and finally coat with the panko mixture, pressing gently to adhere.
  2. Heat oil in a large skillet over medium-high heat. Test oil readiness with a few breadcrumbs; if they sizzle, start cooking.
  3. Carefully place coated chicken cutlets in the hot oil, cooking each side for about 4-5 minutes until golden brown.
  4. Once cooked, sprinkle shredded mozzarella on top of each cutlet, cover the skillet, and cook for an additional 2-3 minutes until cheese is bubbly and melted.
  5. Remove from heat, garnish with fresh parsley, and serve with lemon wedges.

Notes

Ensure ingredients are fresh for the best results. Avoid overcrowding the skillet to maintain crispiness. Leftovers can be stored in an airtight container in the fridge for up to 3 days.