Crave-Worthy Chicken Romano is a delicious and crispy chicken dish coated with a blend of Parmesan and Romano cheese, served with a creamy garlic sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-frying
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 700–800 g total
60 g grated Parmesan cheese
60 g grated Pecorino Romano
125 g all-purpose flour
1 tsp Italian seasoning
½ tsp garlic powder
¾ tsp salt
½ tsp black pepper
2 large eggs, beaten
2 tbsp water
3 tbsp olive oil
30 g butter
For the Creamy Garlic Sauce:
2 tbsp butter
3 cloves garlic, minced
240 ml heavy cream
60 ml chicken broth
30 g grated Parmesan
1 tbsp grated Romano cheese
½ tsp Italian seasoning
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Instructions
Slice each chicken breast horizontally into thinner cutlets. Place between sheets of plastic wrap and gently pound to about 1–1.5 cm thick.
In a shallow bowl, combine flour, Parmesan, Romano, Italian seasoning, garlic powder, salt, and pepper.
Whisk the eggs with 2 tablespoons water in another shallow bowl.
Dip each chicken cutlet into the egg mixture, allowing the excess to drip off. Press firmly into the Parmesan-Romano flour mixture so the coating sticks well.
Heat olive oil and 30 g butter in a large skillet over medium heat. Cook the chicken for about 4–5 minutes per side, or until deeply golden and cooked through. Chicken should reach 74°C internally.
Transfer the chicken to a plate and let it rest while you prepare the sauce.
Melt 2 tablespoons butter in the same skillet over medium-low heat.
Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Pour in the chicken broth and heavy cream. Stir and simmer gently for 3–4 minutes.
Add Parmesan, Romano, Italian seasoning, and black pepper. Stir until the cheese melts and the sauce becomes creamy.
Stir in the lemon juice and fresh parsley.
Return the crispy chicken to the skillet for 1–2 minutes, spooning some of the creamy sauce over the top.
Notes
For the crispiest Romano crust, don’t overcrowd the skillet. Cook the chicken in batches if necessary.
Use freshly grated Romano and Parmesan for the best flavor.
The Parmesan-Romano combination is a key feature of this style of Chicken Romano.