Go Back
crusted-chicken-romano-recipe-plated

Crusted Chicken Romano

Tender chicken breasts coated in a golden panko and Romano cheese crust, topped with melted mozzarella. A crispy, restaurant-quality dinner ready in 30 minutes.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts sliced lengthwise into cutlets
  • salt and pepper to taste
  • 1 cup all-purpose flour substitute gluten-free flour if needed
  • 1 large egg beaten until smooth
  • 1 cup panko bread crumbs regular breadcrumbs can be used if needed
  • 1/2 cup grated Romano cheese Parmesan can be swapped in
  • 2 tbsp fresh parsley chopped, optional but recommended
  • 1 tbsp lemon zest fresh zest preferred over bottled juice
  • 1/4 cup avocado oil or olive oil avocado oil recommended for higher smoke point
  • 1 cup shredded mozzarella cheese freshly shredded melts more smoothly

Equipment

  • Large skillet
  • 3 shallow mixing bowls
  • Meat thermometer
  • Plastic wrap and meat mallet

Method
 

  1. Slice chicken breasts lengthwise into cutlets. Place between plastic wrap and pound to an even 1/2 inch thickness. Season both sides with salt and pepper.
  2. Set up three shallow bowls: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest mixed together.
  3. Coat each cutlet in flour, shaking off excess. Dip in beaten egg, letting the extra drip off. Press firmly into the panko Romano mixture, covering all surfaces completely.
  4. Heat oil in a large skillet over medium heat until a pinch of breadcrumbs sizzles on contact. Cook cutlets for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
  5. Sprinkle shredded mozzarella over each cooked cutlet. Cover the skillet and allow the cheese to melt for 2 to 3 minutes.
  6. Remove from heat. Garnish with fresh parsley and lemon wedges if desired. Serve immediately.

Notes

For a baked version, preheat oven to 400 degrees F and bake for 20 to 25 minutes, flipping halfway. Refrigerating breaded cutlets for 30 minutes before cooking helps the coating adhere. Store leftovers in an airtight container for up to 3 days and reheat in a 350 degree F oven for 10 to 15 minutes to restore crispiness.