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–+ servings
a platter of crispy chicken romano cutlets topped with lemon and herbs.
5 from 24 votes

Crusted Chicken Romano

This incredible recipe for Crusted Chicken Romano is ready in under 30 minutes! It features the best chicken cutlets pan-fried with a crispy and flavorful romano cheese breading.
Author Diana
Servings 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 2 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets and pounded if needed
  • Salt and pepper to taste
  • ¼ cup (30 g) all-purpose flour
  • 1 large egg
  • 1 cup panko bread crumbs
  • ½ cup (60 g) grated Romano cheese
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon lemon zest
  • 4 tablespoons (60 ml) avocado oil or olive oil
  • 1 cup mozzarella cheese shredded

Instructions

  • Preheat your oven to 350°F (180°C), or 160°C if you have a fan oven.
  • Season the chicken with salt and pepper from all sides.
  • Set up a dredging station: To a shallow bowl, add flour, in a second bowl whisk an egg, and in a third bowl combine panko with romano cheese, parsley, lemon zest, salt and pepper.
  • Dip each chicken cutlet in the flour, shaking off the excess. Dip it into the egg wash. Press it into the Romano-panko mixture, making sure it's well-coated on both sides. Repeat with the remaining cutlets.
  • Heat half of the oil in a large skillet over medium heat. Once the oil is hot, add 2 of coated chicken breasts (or as many as you can fit in the pan) and cook for about 3-4 minutes per side, or until the coating is golden brown. The chicken does not need to be cooked all the way through.
  • Wipe the skillet clean with a paper towel if there are burnt panko breadcrumbs, then add the remaining oil and repeat with the remaining chicken cutlets.
  • Move the chicken breasts to a rimmed baking sheet lined with parchment paper.
  • Pile shredded mozzarella cheese on top of each chicken cutlet.
  • Put the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
  • Take the chicken out of the oven and top with a slice of lemon if desired, and sprinkle with fresh parsley or basil.

Notes

  • Make the cutlets even. If after slicing the chicken, the cutlets are different thicknesses, use a meat mallet to pound them out so that they are all the same. This will help them to cook at the same rate.
  • Grate fresh cheese. You can buy pre-shredded pecorino Romano cheese, but you'll get much better flavor if you shred it yourself from a larger wedge. As a bonus, it's usually less expensive this way too!
  • Use your hands to bread the chicken. You'll want to press the breadcrumbs and cheese mixture onto the chicken so that it sticks well.
  • Use a meat thermometer. After baking, the cutlets should have an internal temperature of at least 165°F (74°C). Add additional cooking time if necessary.
  • Lemon slices are so pretty on top of the chicken, but you could also serve the chicken with lemon wedges instead. For best results, squeeze the lemon over the chicken before eating it!
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. They reheat wonderfully in the air fryer. 

Nutrition

Calories: 425kcal | Carbohydrates: 18g | Protein: 26g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 517mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 314mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/crusted-chicken-romano/