Crusted Chicken Romano
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.
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.
Notes
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.