Crusted Chicken Romano is a delicious and satisfying dish that combines tender chicken with a crispy coating, topped with flavorful marinara sauce and served on a bed of spaghetti. It is a wonderful meal that your family will love.
Why Make This Recipe
This recipe is perfect for busy weeknights or special occasions. It brings together the flavors of Italian cuisine with simple ingredients that you may already have at home. Plus, it’s an excellent way to enjoy chicken in a new and exciting way!
How to Make Crusted Chicken Romano
Ingredients
- 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
- 16 ounces marinara
- 12 ounces spaghetti
- Additional grated Romano cheese (for garnish)
- Sea salt (to taste)
- Fresh basil (for garnish)
Directions
Prepare the Chicken: Start by seasoning the chicken breasts with kosher salt and pepper to taste.
Set Up the Breading Stations: In three shallow dishes, place the flour in one, beat the eggs in another, and mix the panko breadcrumbs, Romano cheese, and Parmesan cheese in the third.
Bread the Chicken: Dredge each chicken breast in flour, shaking off any excess. Then dip it in the beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it drain on paper towels.
Prepare the Spaghetti and Marinara Sauce: While the chicken cooks, boil the spaghetti according to package instructions. In another saucepan, heat the marinara sauce until warm.
Assemble the Dish: Place a serving of spaghetti on each plate, top with marinara sauce, and add a piece of the crusted chicken. Finish by garnishing with additional Romano cheese and fresh basil.
How to Serve Crusted Chicken Romano
Serve this dish hot, straight from the stove, for the best flavor and texture. Pair it with a simple side salad or garlic bread for a complete meal.
How to Store Crusted Chicken Romano
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. To reheat, warm in the oven for about 10 minutes at 350°F until heated through.
Tips to Make Crusted Chicken Romano
- For extra flavor, consider marinating the chicken in Italian seasoning before breading.
- If you like your chicken extra crispy, double bread it by repeating the flour, egg, and breadcrumb steps.
- You can also bake the chicken instead of frying it, which offers a lighter alternative. Just coat the chicken with oil and bake at 400°F for about 20-25 minutes.
Variation
You can switch up the cheeses by using shredded mozzarella in place of or in addition to the Romano and Parmesan. This adds a gooey texture that many enjoy.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this recipe and can add more flavor and juiciness.Is this recipe gluten-free?
You can make this recipe gluten-free by using a gluten-free flour mix and panko breadcrumbs.Can I make this dish in advance?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat before serving for best results.
Enjoy making and devouring this tasty Crusted Chicken Romano! Whether for dinner or a special gathering, it is sure to be a hit.
Crusted Chicken Romano
Ingredients
For the Chicken
- 3 pieces chicken breasts (or 6 skinless chicken cutlets) Seasoned with kosher salt and pepper
- 0.5 cup all-purpose flour
- 0.5 teaspoon sea salt
- 0.333 teaspoon freshly ground black pepper
- 3 pieces eggs Beaten
- 0.5 cup panko breadcrumbs
- 0.5 cup grated Romano cheese
- 0.333 cup grated Parmesan cheese
- 0.25 cup vegetable oil for frying
For the Pasta and Sauce
- 16 ounces marinara Heated until warm
- 12 ounces spaghetti Boiled according to package instructions
- to taste additional grated Romano cheese For garnish
- to taste sea salt
- to taste fresh basil For garnish
Instructions
Preparation
- Start by seasoning the chicken breasts with kosher salt and pepper to taste.
- In three shallow dishes, place the flour in one, beat the eggs in another, and mix the panko breadcrumbs, Romano cheese, and Parmesan cheese in the third.
Cooking the Chicken
- Dredge each chicken breast in flour, shaking off any excess. Then dip it in the beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the skillet and let it drain on paper towels.
Preparing the Spaghetti and Marinara
- While the chicken cooks, boil the spaghetti according to package instructions.
- In another saucepan, heat the marinara sauce until warm.
Assembly
- Place a serving of spaghetti on each plate, top with marinara sauce, and add a piece of the crusted chicken.
- Finish by garnishing with additional Romano cheese and fresh basil.
