Chicken Romano Irresistible Easy
This Chicken Romano recipe delivers perfectly golden, crispy chicken cutlets smothered in a rich and flavorful Romano cheese sauce. It's easier to make than you think and offers a restaurant-quality experience in your own kitchen.
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.
Notes
For spicier Chicken Romano, add a pinch of red pepper flakes to the breadcrumb mixture or the sauce. You can substitute Romano cheese with Parmesan cheese or a blend of both. For a richer sauce, stir in a tablespoon or two of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of milk or in the oven at 350°F (175°C) until heated through.