The Secret to Amazing Chicken Romano: The Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian breadcrumbs
- 1 cup grated Romano cheese, plus more for topping
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil, for frying
For the Romano Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch of nutmeg (optional)
Let’s Get Cooking: Step-by-Step Instructions
Preparing the Chicken:
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness. This ensures even cooking.
- Set Up Your Dredging Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
- Prepare the Breadcrumb Mixture: In the dish with the breadcrumbs, combine the 1 cup of Romano cheese, garlic powder, oregano, salt, and pepper. Mix well.
- Dredge the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off. Finally, dredge it in the breadcrumb mixture, pressing gently to adhere. Make sure the chicken is fully coated!
Cooking the Chicken:
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. The oil is ready when a breadcrumb dropped into the oil sizzles gently.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This keeps the breading crispy.
Making the Romano Sauce:
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Whisk in the Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps to thicken the sauce.
- Gradually Add the Milk: Gradually whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more. This prevents lumps from forming.
- Simmer and Thicken: Bring the mixture to a simmer, stirring constantly, until it thickens slightly. This should take about 5-7 minutes.
- Add the Cheese and Seasonings: Remove the saucepan from the heat and stir in the 1 cup of Romano cheese, salt, white pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth.
Assembling and Serving:
- Plate the Chicken: Place the fried chicken breasts on plates.
- Smother with Sauce: Spoon the Romano sauce generously over the chicken.
- Garnish: Sprinkle with additional grated Romano cheese, if desired.
- Serve Immediately: Serve the Chicken Romano immediately. It’s delicious on its own or with a side of pasta or vegetables.
Troubleshooting Tips for Perfect Chicken Romano
Problem: Soggy Chicken
Solution: Make sure the oil is hot enough before adding the chicken. Also, avoid overcrowding the pan, as this will lower the oil temperature. Pat the chicken dry before dredging to help the breading adhere better. Draining the chicken on a wire rack is also essential!
Problem: Lumpy Sauce
Solution: Whisk the flour and butter together thoroughly to create a smooth roux. Gradually add the milk, whisking constantly, to prevent lumps from forming. If lumps do form, you can try using an immersion blender to smooth out the sauce.
Problem: Bland Flavor
Solution: Don’t be afraid to season generously! Taste the breadcrumb mixture and the sauce and adjust the seasonings as needed. A pinch of red pepper flakes can also add a nice kick.
Variations to Make It Your Own
Spice it Up:
Add a pinch of red pepper flakes to the breadcrumb mixture or the sauce for a little heat.
Add Herbs:
Experiment with different herbs in the breadcrumb mixture, such as parsley, basil, or thyme.
Use Different Cheese:
While Romano is traditional, you can also use Parmesan cheese or a blend of Romano and Parmesan.
Make it Creamier:
Stir in a tablespoon or two of heavy cream to the sauce for extra richness.
What to Serve with Your Chicken Romano
Chicken Romano is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorites:
- Pasta: Serve it over spaghetti, linguine, or fettuccine.
- Vegetables: Roasted asparagus, broccoli, or green beans make a healthy and delicious side.
- Salad: A simple garden salad or Caesar salad is a refreshing complement.
- Garlic Bread: You can never go wrong with garlic bread!
Other Delicious Chicken Recipes You’ll Love
If you’re a fan of chicken dishes, you’ll definitely want to try these other recipes:
- Creamy Parmesan Chicken Rigatoni: A comforting and flavorful pasta dish that’s perfect for a weeknight meal.
- Chicken Parmesan Casserole: An easy and cheesy casserole that’s perfect for feeding a crowd.
- Chicken Alfredo Monkey Bread: A fun and delicious appetizer or snack that’s sure to be a hit.
- Creamy Chicken Spinach Penne: A healthy and flavorful pasta dish that’s packed with nutrients.
- Garlic Parmesan Chicken Potatoes: A simple and flavorful crockpot meal that’s perfect for busy weeknights.
Storing and Reheating Your Leftovers
Leftover Chicken Romano can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it or bake it in the oven at 350°F (175°C) until heated through. If microwaving, add a splash of milk to the sauce to prevent it from drying out. Reheating in the oven will help to maintain the crispiness of the chicken.
Why This Recipe Works
This Chicken Romano recipe works because it focuses on flavor and texture. Pounding the chicken ensures it cooks evenly and quickly. The breadcrumb mixture is packed with Romano cheese and herbs, creating a delicious crust. The Romano sauce is rich and creamy, perfectly complementing the crispy chicken. By following these steps and tips, you can create a restaurant-quality dish in your own kitchen.
So there you have it – my fail-proof recipe for Chicken Romano! I truly hope you give it a try. You’ll be amazed at how easy it is to create such a delicious and impressive dish. Happy cooking!
What’s the key to preventing soggy chicken when making Chicken Romano?
To avoid soggy chicken, ensure the oil is hot enough before frying, don’t overcrowd the pan, pat the chicken dry before dredging, and drain the cooked chicken on a wire rack lined with paper towels.
How do I prevent lumps from forming in the Romano cheese sauce?
To prevent lumps in the sauce, whisk the flour and butter together thoroughly to create a smooth roux. Then, gradually add the milk, whisking constantly, to ensure each addition is fully incorporated before adding more.
What can I serve with Chicken Romano?
Chicken Romano pairs well with a variety of sides, including pasta (like spaghetti or linguine), roasted vegetables (such as asparagus or broccoli), salad (garden or Caesar), and garlic bread.
How long can I store leftover Chicken Romano, and how should I reheat it?
Leftover Chicken Romano can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it with a splash of milk to prevent drying or bake it in the oven at 350°F (175°C) until heated through to maintain crispiness.
Chicken Romano Irresistible Easy
Equipment
- Plastic Wrap
- Shallow dishes (3)
- Large skillet
- Wire rack
- Paper towels
- Medium saucepan
- Whisk
- Spatula or spoon
- Plates
Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian breadcrumbs
- 2 cups grated Romano cheese, divided
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt, divided
- ¼ teaspoon black pepper
- ½ cup olive oil, for frying
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- ¼ teaspoon white pepper
- Pinch of nutmeg optional
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
- Set Up Your Dredging Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
- Prepare the Breadcrumb Mixture: In the dish with the breadcrumbs, combine 1 cup of the Romano cheese, garlic powder, oregano, salt, and pepper. Mix well.
- Dredge the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess to drip off. Finally, dredge it in the breadcrumb mixture, pressing gently to adhere.
- Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. The oil is ready when a breadcrumb dropped into the oil sizzles gently.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Whisk in the Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually Add the Milk: Gradually whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more.
- Simmer and Thicken: Bring the mixture to a simmer, stirring constantly, until it thickens slightly. This should take about 5-7 minutes.
- Add the Cheese and Seasonings: Remove the saucepan from the heat and stir in the remaining 1 cup of Romano cheese, the remaining 1/2 teaspoon of salt, white pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth.
- Plate the Chicken: Place the fried chicken breasts on plates.
- Smother with Sauce: Spoon the Romano sauce generously over the chicken.
- Garnish: Sprinkle with additional grated Romano cheese, if desired.
- Serve Immediately.
