Description
This Crusted Chicken Romano recipe features tender chicken cutlets coated in a crispy blend of panko breadcrumbs, Romano, and Parmesan cheese, fried to golden perfection. Served over spaghetti with warm marinara sauce and garnished with fresh basil and extra cheese, it’s a comforting Italian-American classic perfect for any dinner.
Ingredients
For the Crusted Chicken:
- 3 chicken breasts, or 6 skinless chicken cutlets
- Kosher salt & freshly ground black pepper, to taste
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ⅓ teaspoon freshly ground black pepper
- 3 eggs
- ½ cup panko breadcrumbs
- ½ cup grated Romano cheese
- ⅓ cup grated Parmesan cheese
- ¼ cup vegetable oil for frying
For Serving:
- 16 ounces marinara sauce
- 12 ounces spaghetti
- Additional grated Romano cheese, for garnish
- Sea salt, to taste
- Fresh basil, for garnish
Instructions
- Prepare the Chicken: If using whole chicken breasts, slice each breast horizontally to make two thin cutlets about ¼ inch thick, totaling six cutlets. Lightly season both sides of each cutlet with kosher salt and freshly ground black pepper. Set aside.
- Set Up the Breading Stations: In the first shallow dish, combine flour, sea salt, and black pepper; mix well. In the second dish, beat the three eggs until uniform and slightly frothy. In the third dish, mix panko breadcrumbs, Romano cheese, and Parmesan cheese thoroughly.
- Bread the Chicken: Coat each cutlet first in the flour mixture, tapping off excess. Then dip into the beaten eggs, letting excess drip off. Finally, press into the breadcrumb and cheese mixture, ensuring even coverage on both sides. Place breaded cutlets on a clean plate in a single layer.
- Cook the Chicken: Heat ¼ cup vegetable oil in a large skillet over medium heat until shimmering and sizzling when tested. Fry two to three cutlets at a time without overcrowding, cooking them for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F). Drain cooked cutlets on paper towels. Repeat with remaining cutlets, adding more oil as needed.
- Prepare the Spaghetti and Marinara Sauce: Bring a large pot of salted water to a boil. Add spaghetti and cook as per package instructions until al dente. Drain the spaghetti. Meanwhile, heat marinara sauce in a saucepan over medium heat, stirring occasionally. Combine the drained spaghetti with the warmed marinara sauce, tossing until evenly coated.
- Assemble the Dish: Divide sauced spaghetti onto plates, twirling into mounds if desired. Place one fried chicken cutlet on top of each serving. Garnish generously with additional grated Romano cheese and fresh basil leaves. Serve immediately and enjoy!
Notes
- For thinner cutlets, slice chicken breasts horizontally to ensure quick and even cooking.
- Do not overcrowd the pan while frying to maintain hot oil temperature and achieve a crispy crust.
- Be sure chicken reaches an internal temperature of 165°F to ensure it is fully cooked.
- Use fresh grated cheeses for best flavor and coating adhesion.
- Leftover fried chicken can be reheated in the oven to preserve crispiness.
- Vegetable oil with a high smoke point is recommended for frying to avoid burning.
