Crispy Cheese-Crusted Chicken Romano
Chicken breasts coated in a crispy Romano and Parmesan crust, pan-fried to golden in about 25 minutes.
Equipment
- Large skillet
- Three shallow bowls
- Tongs
Ingredients
- 2 large chicken breasts butterflied and pounded thin
- 0.5 cup Romano cheese finely grated
- 0.25 cup Parmesan cheese finely grated
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 1 tsp garlic powder
- 0.5 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- lemon wedges and fresh parsley optional, for serving
Instructions
- Set up three shallow bowls: one with flour, garlic powder, and Italian seasoning; one with the beaten eggs; and one with the mixed Romano and Parmesan cheeses.
- Pound the chicken breasts to about ¼ inch thick for even cooking.
- Dredge each piece of chicken in the flour mixture, dip into the egg wash, then press firmly into the cheese mixture until fully and thickly coated.
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken without crowding the pan and cook 4 to 6 minutes per side, until the crust is golden brown and the chicken reaches 165°F.
- Remove the chicken from the skillet and let it rest for 2 minutes before serving.
- Serve immediately with lemon wedges and fresh parsley, or over pasta with a light tomato cream or lemon butter sauce.
Notes
Finely grate the cheese for the best adhesion to the chicken, and keep the heat at medium so the crust doesn't burn before the chicken finishes cooking. Store leftovers in the fridge up to 3 days; reheat in a skillet to help restore some crispness. Freezing is not recommended.
