Background and History
Crusted Chicken Romano is a culinary creation that showcases the essence of Italian-American cuisine, combining the simplicity of breaded chicken with the robust flavors of Romano cheese. This dish, often associated with comforting family meals, brings a delightful crunch and savory profile that has stood the test of time.
4 boneless, skinless chicken breasts
1 cup breadcrumbs
1 cup grated Romano cheese
1/2 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for frying
Lemon wedges for serving
Preheat your oven to 375°F (190°C).
Season chicken breasts with salt, pepper, dried oregano, and garlic powder.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Romano cheese.
Dredge each chicken breast in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb-Romano mixture, pressing gently to adhere.
In a large skillet, heat olive oil over medium-high heat. Pan-fry the breaded chicken breasts until golden brown on both sides.
Transfer to Oven
Transfer the partially cooked chicken breasts to a baking dish and finish baking in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
Serve Crusted Chicken Romano hot, garnished with lemon wedges for a burst of freshness.
(Per Serving – based on 1 chicken breast)
Experiment with a blend of breadcrumbs and Pecorino Romano cheese for added depth.
Adjust seasoning according to personal taste preferences.
Serve with a side of pasta or a fresh green salad for a complete meal.
Confirm any dairy or gluten allergies before preparing.
Modify the recipe to accommodate dietary restrictions or allergies.