Chicken Romano

This Chicken Romano is a must-try! Crispy chicken cutlets coated in Romano cheese and panko, served with homemade marinara and spaghetti.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Italian

For the Chicken:

For Serving:

Instructions:

Start by placing the chicken cutlets between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about ½ inch.
In three shallow dishes, set up your breading station. In the first dish, place the flour mixed with 1 teaspoon of salt and ½ teaspoon of pepper. In the second dish, beat the eggs until well combined. In the third dish, mix the panko breadcrumbs with the grated Romano cheese and the remaining salt and pepper.
Coat each chicken cutlet in the flour mixture, shaking off any excess. Next, dip it in the beaten eggs, allowing the excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it's well coated. Repeat this process for all cutlets.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F.
Carefully add the breaded chicken cutlets to the hot oil, frying for about 4-5 minutes on each side or until golden brown. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
While the chicken is frying, warm the homemade marinara sauce in a separate pot. Cook the spaghetti according to package instructions until al dente. To serve, place a generous portion of spaghetti on a plate, top with marinara sauce, and lay the crispy Chicken Romano on top. Finish with a sprinkle of additional grated Romano cheese for garnish.