Chicken Romano

5 from 3 votes

Romano-crusted chicken filets served with tangy marinara and spaghetti noodles. Chicken Romano is golden, crispy, flavorful, and sure to be your family's new favorite meal.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian, Italian American

Keyword: Chicken Romano, Chicken Romano recipe

Servings: people

Author: Alyssa Rivers

Ingredients

4 boneless skinless chicken cutlets
2 eggs
½ cup grated romano cheese
¼ cup panko breadcrumbs
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ cup vegetable oil for frying
16 ounces Homemade Marinara
12 ounces cooked spaghetti
Additional grated romano cheese for garnish

Instructions

In a shallow platter or plate, whisk 2 eggs. In a separate platter or plate, whisk together ½ cup grated romano cheese, ¼ cup panko breadcrumbs, ½ teaspoon salt, ½ teaspoon pepper, and ¼ cup all-purpose flour. Have a third plate ready to hold the breaded chicken.
One cutlet at a time, dip 4 boneless skinless chicken cutlets in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
Place the egg-coated chicken cutlet in the cheese and flour mixture, and coat all sides completely. Place the breaded chicken onto the empty plate.
In a large skillet, heat ¼ cup vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 8-10 minutes per side. The internal temperature of the chicken should reach 165 degrees fahrenheit.
Once all your chicken is cooked, serve over 12 ounces cooked spaghetti with 16 ounces Homemade Marinara and Additional grated romano cheese for garnish.

Nutrition

QR code

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