Chicken Romano Recipe

Chicken Romano is a delicious and simple dish that originated in Italy, specifically in the Lazio region.

This flavorful recipe has been enjoyed for generations, providing a satisfying meal for any occasion.

It’s a versatile dish that can be easily adapted to suit your preferences while still maintaining its authentic Italian heritage.

The key to this mouthwatering meal lies in its signature elements: a crispy, cheesy crust coating tender chicken breasts.

Typically, Parmesan or Romano cheese is combined with breadcrumbs to create the perfect texture and taste.

Served alongside a light tomato sauce and spaghetti noodles, Chicken Romano promises a delightful dining experience that will leave you craving more.

As you prepare this classic dish, enjoy the process of transforming simple ingredients into a culinary masterpiece.

Whether you’re a seasoned home cook or just starting out, Chicken Romano offers a straightforward and rewarding venture into the world of Italian cuisine.

So, gather your ingredients and embark on a journey to create this alluring dish that’s sure to impress your family and friends.

How to Make Chicken Romano

Ingredients List

  • 4 skinless chicken breasts
  • Salt and black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, beaten with 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1 cup grated Pecorino Romano cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • Vegetable oil for frying
  • Lemon wedges for serving (optional)

Step-by-step Process

Step 1

On a clean surface, place your skinless chicken breast between two sheets of plastic wrap.

Using a meat mallet or rolling pin, pound each breast to an even thickness of about ½ inch.

Season both sides of the chicken with salt and black pepper.

Step 2

In a shallow bowl, combine all-purpose flour, garlic powder, onion powder, and a pinch of salt.

In another shallow bowl, whisk eggs with 1 tablespoon water.

For the final dish, mix panko breadcrumbs, grated Pecorino Romano cheese, and Italian seasoning.

Step 3

First, coat the chicken in the flour mixture, making sure to cover all surfaces.

Shake off the excess flour, then move the chicken to the egg mixture, covering all sides.

Finally, press the chicken into the panko and cheese mixture, ensuring an even and thick coating.

Step 4

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat.

Once the oil is hot, add the breaded chicken breasts.

Cook for 6-8 minutes on each side or until the crust is golden brown and the chicken is cooked through.

Maintain a medium heat to prevent the crust from burning before the chicken is fully cooked.

Step 5

Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.

Let rest for a few minutes before serving.

You may serve Chicken Romano with lemon wedges or a light tomato sauce on the side.

Enjoy your delicious and juicy chicken cutlet with a crispy Romano cheese coating!

Side Dishes for Chicken Romano

When it comes to pairing side dishes with Chicken Romano, there are plenty of delicious options to choose from that will complement the main dish perfectly.

Whether you’re looking to serve a pasta dish, a vegetable side, or a lighter salad, here are some top choices to consider:

Parmesan Roasted Broccolini

For a vegetable-based side dish, try parmesan roasted broccolini.

The crispy, cheesy topping adds a delicious contrast to the tender broccolini, and its flavors work harmoniously with the Chicken Romano dish.

Greek Lemon Potatoes

Another tasty option is Greek lemon potatoes.

Their lemony flavor pairs well with the Chicken Romano, and the soft yet crispy texture of the potatoes offers a delightful contrast to the chicken.

Caesar Salad

If you’re seeking a lighter, healthier option, a Caesar salad is an excellent choice.

The fresh and crunchy greens, along with the savory dressing, will balance the flavors of Chicken Romano and leave you feeling satisfied.

Ingredients Substitutes

In this section, we’ll go over some ingredient substitutes that you can use when preparing chicken Romano.

Using these alternatives can help you adapt the dish to your personal taste or replace ingredients you might not have on hand.

Substituting Parmesan for Romano Cheese

If you don’t have Romano cheese or prefer a milder flavor, you can use Parmesan cheese instead.

Both cheeses are hard and salty, making them an ideal choice for creating a crispy crust when pan-frying the chicken.

This substitution will still yield a delicious chicken Romano dish.

Using breadcrumbs instead of panko

In case you run out of panko or simply don’t have any, you can use breadcrumbs as an alternative.

Breadcrumbs may result in a slightly different texture, but they’ll still provide the crispy coating essential for chicken Romano.

You may need to slightly adjust the ratio of cheese to breadcrumbs to get the ideal crunchiness.

How to Store Chicken Romano

Storing Chicken Romano properly is essential to maintain its freshness and quality.

Here are a few methods for storing Chicken Romano efficiently:

Refrigerating Chicken Romano

You can store cooked Chicken Romano in the refrigerator for up to 3-4 days.

Let the dish cool down to room temperature before placing it in an airtight container.

Ensure that the container is sealed tightly to prevent any leakage or absorption of other odors in the refrigerator.

Freezing Chicken Romano

For a longer shelf life, you can freeze Chicken Romano for up to 3 months.

Wrap each piece individually in plastic wrap or aluminum foil before placing it in a freezer-safe container or zip-lock bag.

Label the container or bag with the date of storage so you can track its freshness.

Reheating Chicken Romano

To reheat Chicken Romano from the refrigerator, you can use either an oven or a microwave.

In the oven, preheat to 350°F and place the Chicken Romano on a baking sheet.

Heat for 10-15 minutes or until warmed through.

For the microwave, place the Chicken Romano on a microwave-safe plate and heat on medium power for 1-2 minutes or until hot.

If reheating from frozen, it is advised to let the Chicken Romano thaw overnight in the refrigerator before using either of the above methods.

Remember always to check the smell and appearance of your stored Chicken Romano before consuming.

If you notice any off smell, mold, or change in texture, it’s best to discard the dish.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing Chicken Romano:

Using the Wrong Chicken Cut

When preparing chicken romano, it’s important to use chicken cutlets or thin pieces of chicken.

If you use thick pieces, the chicken may not cook evenly, and the flavors won’t be well incorporated throughout the dish.

To ensure your chicken romano is delicious and tender, make sure to use thin chicken cutlets or pound thicker chicken breasts to about ÂĽ of an inch thick.

Ignoring the Coating

The coating is an essential part of the chicken romano recipe.

Create a coating station with three shallow bowls containing the following: a flour mixture, an egg mixture, and breadcrumbs mixed with Romano cheese.

First, dredge the chicken in the flour mixture, then dip in the egg mixture, and finally coat with the breadcrumbs and cheese mixture.

Skipping one of these steps will result in a less flavorful and unevenly coated dish.

Overusing Olive Oil

While olive oil may be a great choice for many dishes, in the case of chicken romano, using a more neutral oil like canola or vegetable oil is preferred.

Highly flavorful oils like extra virgin olive oil can overpower the Romano cheese’s distinct taste.

Use a neutral oil for frying to let the flavors of the cheese and herbs shine through.

Baking Instead of Frying

Chicken romano is typically pan-fried, not baked.

Frying develops a beautiful golden-brown crust that adds texture to the dish.

If you bake the chicken on a baking sheet, you may end up with a soggy crust or uneven browning.

Stick to pan-frying for the best results.

Skimping on Lemon

Lemon wedges provide a bright, zesty finish to chicken romano.

Do not forget to serve your dish with lemon wedges, as they add an extra layer of flavor and balance out the richness of the cheese and breadcrumb coating.

Serving Without a Sauce

While chicken romano can be enjoyed on its own, serving it with a jar of marinara sauce can elevate your weeknight dinner to a restaurant-style dish, much like the Cheesecake Factory’s version.

Adding a side of marinara brings out the flavors in the breadcrumb and cheese coating and adds an extra element of depth to the meal.

By paying attention to these common mistakes and taking care to avoid them, your chicken romano will turn out delicious and satisfying, perfect for weeknight dinners or special occasions.

Chicken Romano Recipe

Chicken Romano Recipe

This flavorful recipe has been enjoyed for generations, providing a satisfying meal for any occasion.
t's a versatile dish that can be easily adapted to suit your preferences, while still maintaining its authentic Italian heritage.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8
Equipment
  • 2 sheets of plastic wrap.
  • 1 shallow bowl
  • 1 meat mallet
  • 1  large skillet
Ingredients
  
  • 4 skinless chicken breasts
  • Salt and black pepper
  • ½ cup all-purpose flour
  • 2 large eggs beaten with 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1 cup grated Pecorino Romano cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • Vegetable oil for frying
  • Lemon wedges for serving optional
Instructions
 
  • On a clean surface, place your skinless chicken breast between two sheets of plastic wrap.
    Using a meat mallet or rolling pin, pound each breast to an even thickness of about ½ inch.
    Season both sides of the chicken with salt and black pepper.
  • In a shallow bowl, combine all-purpose flour, garlic powder, onion powder, and a pinch of salt.
    In another shallow bowl, whisk eggs with 1 tablespoon water.
    For the final dish, mix panko breadcrumbs, grated Pecorino Romano cheese, and Italian seasoning.
  • First, coat the chicken in the flour mixture, making sure to cover all surfaces.
    Shake off the excess flour, then move the chicken to the egg mixture, covering all sides.
    Finally, press the chicken into the panko and cheese mixture, ensuring an even and thick coating.
  • In a large skillet, heat about ½ inch of vegetable oil over medium-high heat.
    Once the oil is hot, add the breaded chicken breasts.
    Cook for 6-8 minutes on each side, or until the crust is golden brown and the chicken is cooked through.
    Maintain a medium heat to prevent the crust from burning before the chicken is fully cooked.
  • Once cooked, transfer chicken to a plate lined with paper towels to absorb any excess oil.
    Let rest for a few minutes before serving.
    You may serve Chicken Romano with lemon wedges or a light tomato sauce on the side.
    Enjoy your delicious and juicy chicken cutlet with a crispy Romano cheese coating!
( Former Private Chef )

After acquiring a professional culinary education at the Culinary Institute of America, Andrew honed his culinary expertise by working in some of the most prestigious restaurants and catering companies, where he gained valuable experience in crafting delicious and visually stunning gourmet dishes.

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