Chicken Romano
Thin chicken cutlets get a crisp Romano cheese crust, then finish with a quick lemon-garlic pan sauce. It is a restaurant-style main course, but the method is simple enough for a weeknight if you set up your dredging (co
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 20mCook 20mItalian-AmericanMain Course
Chicken Romano is an Italian-American cutlet dish with a salty, savory cheese crust. Romano cheese, usually Pecorino Romano, gives the chicken its sharp flavor and helps the coating brown in the skillet.
The key is using thin cutlets. They cook quickly, stay juicy, and give you plenty of crisp edges. If your chicken breasts are thick, slice them in half horizontally and pound them gently to an even thickness.
A lemon-garlic pan sauce brings brightness to the rich crust. Spoon it around the chicken just before serving so the coating stays crisp on top.
01What you'll need
Ingredients
17 items · 4 servings
- 4 boneless, skinless chicken cutlets, about 1 1/2 pounds total, pounded to 1/4-inch thickness
- 3/4 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup finely grated Pecorino Romano cheese
- 3/4 cup plain dry breadcrumbs
- 1 teaspoon garlic powder
- 3 tablespoons olive oil, divided, plus more if needed
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
02How to make it
Step-by-step
1. Set up the chicken
Pat the chicken dry with paper towels. Season both sides with the salt and pepper. If any pieces are thicker than 1/4 inch, place them between sheets of parchment or plastic wrap and pound gently with a rolling pin or meat mallet until even.
2. Prepare the dredging station
Place the flour in a shallow bowl. In a second shallow bowl, beat the eggs with the water. In a third shallow bowl, mix the Romano cheese, breadcrumbs, and garlic powder. Dredging means coating food in layers, usually flour, egg, and crumbs, before cooking.
3. Coat the cutlets
Working with one cutlet at a time, dip it in the flour and shake off the excess. Dip it into the egg, letting extra egg drip back into the bowl. Press it firmly into the Romano breadcrumb mixture on both sides so the coating sticks well.
4. Heat the skillet
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. The oil is ready when a few crumbs dropped into the pan sizzle right away. Do not let the oil smoke; if it does, lower the heat.
5. Cook the chicken
Add 2 cutlets to the skillet, or as many as fit without crowding. Cook for 3 to 4 minutes per side, until deep golden and the thickest part reaches 165°F. Transfer to a plate or wire rack. Repeat with the remaining 1 tablespoon olive oil and chicken.
6. Start the sauce
Lower the heat to medium-low. Add the butter to the same skillet. When it melts, add the minced garlic and cook for about 30 seconds, stirring, just until fragrant. Keep the garlic pale; browned garlic can taste bitter.
7. Simmer the lemon sauce
Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 2 to 3 minutes, until slightly reduced. Stir in the lemon zest and parsley.
8. Serve right away
Spoon a little sauce onto each plate, then place the chicken on top so the bottom gets flavor while the top stays crisp. Serve with lemon wedges and extra parsley if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can pound and coat the chicken up to 4 hours ahead. Place the cutlets on a parchment-lined tray, cover loosely, and refrigerate. Cook them straight from the fridge, adding a minute if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Store the sauce separately if you can, because sauce softens the crust.
- Reheating: For the crispest texture, reheat chicken on a wire rack set over a baking sheet at 375°F for 8 to 12 minutes. A microwave works, but the coating will soften.
- Cheese swap: Pecorino Romano gives the sharpest flavor. Parmesan can be used for a milder version, but the dish will taste less salty and less tangy.
- Breadcrumb swap: Plain dry breadcrumbs make a fine, even crust. Panko can be used for a crunchier coating, but press it firmly onto the chicken so it sticks.
- If the coating falls off: Pat the chicken dry before dredging, shake off extra flour, and let extra egg drip away. Too much moisture or too much flour can make the crust slide off in the pan.
Cook's note
Use a finely grated hard cheese here, not large shreds. Fine cheese blends into the breadcrumbs and forms a more even crust. Romano is naturally salty, so taste the sauce before adding any extra salt.
04Frequently asked
Questions & answers
What is Chicken Romano?
Chicken Romano is a pan-fried chicken cutlet dish coated with Romano cheese, usually Pecorino Romano. Many versions include a lemony pan sauce, which balances the salty, crisp crust.
Can I use chicken breasts instead of cutlets?
Yes. Slice each chicken breast horizontally into thinner pieces, then pound them to an even 1/4-inch thickness. Thick chicken breasts will take longer to cook and the coating may brown before the center is done.
Can I bake Chicken Romano instead of pan-frying it?
You can, but it will be less evenly golden. Place coated cutlets on a lightly oiled rack set over a baking sheet, spray or drizzle the tops with oil, and bake at 425°F for 15 to 18 minutes, or until the chicken reaches 165°F.
Why is my crust too dark before the chicken is cooked?
The heat is likely too high or the cutlets are too thick. Cook over medium heat and pound the chicken evenly. If the crust browns quickly, lower the heat and finish the chicken gently.
What should I serve with Chicken Romano?
It goes well with pasta, roasted potatoes, green beans, arugula salad, or steamed broccoli. A simple side is best because the chicken and sauce are rich and flavorful.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat30 g
- 38%
- Saturated Fat11 g
- 55%
- Cholesterol256 mg
- 85%
- Sodium802 mg
- 35%
- Total Carbohydrate28 g
- 10%
- Dietary Fiber1.5 g
- 5%
- Total Sugars2 g
- Protein53 g
- 106%
- Vitamin D0.8 mcg
- 4%
- Calcium309 mg
- 24%
- Iron3.1 mg
- 17%
- Potassium596 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Main CourseChicken Parmesan
Crisp breaded chicken cutlets meet marinara sauce and melted mozzarella in this classic Italian-American dinner. It is cozy enough for Sunday but simple enough for a weeknight if you work in steps.
Main CourseChicken Parm
Crisp breaded chicken cutlets, bright marinara, and melted mozzarella make this classic chicken parm a cozy dinner that still feels special. Serve it with pasta, salad, or a hunk of bread for swiping through the sauce.
Main CourseChicken Tandoori
This oven-friendly chicken tandoori brings the warm spice, tangy yogurt marinade, and lightly charred edges of the classic dish to a regular home kitchen. Marinate it ahead, then roast hot and finish under the broiler.
Main CourseItalian Meatballs
Tender beef and pork meatballs simmered in a simple tomato sauce make a cozy dinner with pasta, polenta, or crusty bread. A light hand when mixing is the secret to keeping them soft, not dense.