You're going to want to save this recipe for Crusted Chicken Romano. It starts with thin, tender chicken breasts that get coated in a flavorful mix of panko breadcrumbs and shredded Romano cheese. The coated chicken is pan-fried in olive oil until crisp and golden.
This one's a go-to in our house. It's easy to prepare and always a hit. Prepping the chicken earlier in the day is the easiest way to make dinner come together fast. The crispy coating is the best part. It's light, crunchy, and full of savory flavor without needing a lot of ingredients.
Serve it with a squeeze of lemon juice, a sprinkle of flake salt and some chopped parsley for a simple and satisfying dinner. It pairs well with just about anything and leftovers are great sliced into salads or sandwiches the next day.
If you are looking for more chicken recipes, check out our: Balsamic Chicken Marinade, Garlic Parmesan Chicken Skewers and Panko Crusted Chicken.
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Why We Love This Recipe
- Crispy: The panko and Romano cheese coating fries up perfectly golden and crisp, giving the chicken an ultra-crispy crust and that satisfying crunch in every bite.
- Quick: Because the chicken is pounded thin, it cooks in just a few minutes per side which makes this a fast option for busy weeknight dinners. You can have dinner on the table in under 30 minutes.
- Simple: Made with a handful of basic ingredients, this recipe doesn't require any special tools or complicated steps. It's easy enough to pull off even when you don't feel like cooking, and the delicious blend of Romano cheese and crispy breadcrumbs makes it feel a little special.
Ingredients
Here are the ingredients you will need for this juicy chicken cutlet recipe:
- Chicken: You will need two boneless skinless chicken breasts.
- Flour
- Garlic powder
- Onion powder
- Salt & black pepper
- Eggs
- Panko breadcrumbs
- Romano cheese: Shredded finely so it blends into the breadcrumbs.
- Olive oil
- Flake salt
- Lemon
- Parsley
See recipe card below for quantities.
Instructions
Let's make this chicken romano recipe together!
- Step 1: Slice the chicken breasts in half lengthwise. Place between parchment and pound to ¼-inch thickness.
- Step 2: Set up your dredging station with three shallow bowls: one with flour, garlic powder, onion powder, salt, and black pepper, one with whisked eggs, and one with panko and Romano cheese mixed together.
- Step 3: Dredge each piece of chicken in the flour mixture, then dip in the eggs, and coat in the panko mixture. Set aside on a plate.
- Step 4: Heat olive oil in a deep, rimmed skillet over medium heat. Fry the breaded chicken cutlets, 1-2 pieces at a time, until golden brown and cooked through, about 4 minutes per side.
- Step 5: Transfer cooked chicken to a paper towel-lined plate. Repeat with remaining pieces.
- Step 6: Sprinkle with flake salt and serve with lemon wedges and chopped parsley.
Substitutions and Variations
Here are some common recipe substitutions and variations for these crispy chicken cutlets.
- Romano cheese: If you don't have Romano on hand, Parmesan cheese is a great swap with a slightly milder flavor. Asiago cheese also works well.
- Panko breadcrumbs: Panko gives the crispiest texture, but plain or seasoned breadcrumbs work too. For a twist, try crushed Ritz or saltine crackers.
- Olive oil: Any neutral oil with a high smoke point can be used for frying.
- Additions: Mix Italian seasoning, paprika, or crushed red pepper flakes into the breadcrumb mix for extra flavor. Add a pinch of cayenne to the flour or breadcrumb mixture for a subtle kick.
Equipment
Here is some kitchen equipment you will need for this delicious recipe. You can find all of these products on Amazon.
- Large skillet: You'll want a sturdy skillet with high sides to hold enough oil for frying without splattering. A good-quality heavy-bottomed pan helps maintain even heat for that perfect golden crust.
- Tweezer Tongs: I love this set of long tweezer tongs for all sorts of things in the kitchen, but especially frying. I have two sets and use them almost daily!
Storage
Here are storage and reheating instructions for this easy chicken recipe:
- Refrigerator Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Freeze fully cooked and cooled chicken in a freezer-safe bag or container for up to 2 months.
- Reheating Instructions: Reheat in a 375°F oven or air fryer until warmed through and crispy, about 8-10 minutes.
Top Tip
Here are some expert tips to make this romano chicken:
- Pound the chicken evenly: Getting the chicken to a uniform ¼-inch thickness helps it cook evenly and quickly, and keeps the coating from burning before the inside is done.
- Don't Overcrowd the Pan: Fry just 1-2 pieces at a time so the oil temperature stays hot enough for crisping. Overcrowding can lead to soggy chicken.
- Make Ahead: You can bread the chicken and refrigerate it uncovered on a baking sheet for a few hours before frying. This helps the coating stick even better.
- Shred finely: For the crispiest cheese crust, make sure to shred the Romano cheese finely and press the coating firmly onto the chicken before frying.
FAQ
Yes, you can bake the chicken for a lighter option. Place the breaded chicken on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F for 18-22 minutes, flipping halfway through. This method still gives a crispy texture, especially if you use panko.
Definitely! Preheat your air fryer to 400°F, spray the breaded chicken lightly with oil, and cook for 10-12 minutes, flipping halfway through. The coating turns out golden and crisp without needing much oil.
The chicken is fully cooked when the coating is golden brown and the internal temperature of the chicken reaches 165°F. You can also check that the juices run clear and the center is no longer pink. A meat thermometer makes this quick and easy to confirm.
Pairing
These are my favorite dishes to serve with this recipe:
Easy Crusted Chicken Romano (Cheesecake Factory Copycat)
Ingredients
- 2 chicken breasts
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 1 cup Panko breadcrumbs
- 1 cup Romano cheese finely shredded
- Olive oil for frying
- Flake salt for serving
- Lemon wedge for serving,
- Chopped parsley for serving
Instructions
- Slice chicken breasts in half. Place a piece of parchment paper over the chicken and pound to ¼ inch thickness.
- Prepare three bowls for the chicken. Combine flour, garlic powder, onion powder, salt, and black pepper in one bowl. In the second bowl, whisk eggs. In the third bowl, combine panko breadcrumbs and romano.
- Dredge chicken in flour, then dip in egg, and finally coat in breadcrumb-cheese mixture. Set aside on a plate.
- Heat olive oil in a deep, rimmed skillet. Fry chicken, 1-2 pieces at a time, until golden brown, about 4 minutes per side.
- Remove chicken from skillet and let drain on a paper towel lined plate. Repeat the process for the rest of the chicken.
- Sprinkle chicken with flake salt, and serve with lemon wedges and chopped parsley.
Notes
Storage and Reheating:
-
- Refrigerator Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
-
- Freezer Storage: Freeze fully cooked and cooled chicken in a freezer-safe bag or container for up to 2 months.
-
- Reheating Instructions: Reheat in a 375°F oven or air fryer until warmed through and crispy, about 8-10 minutes.
Notes/ Tips:
-
- Pound the chicken evenly: Getting the chicken to a uniform ¼-inch thickness helps it cook evenly and quickly, and keeps the coating from burning before the inside is done.
-
- Don't Overcrowd the Pan: Fry just 1-2 pieces at a time so the oil temperature stays hot enough for crisping. Overcrowding can lead to soggy chicken.
-
- Make Ahead: You can bread the chicken and refrigerate it uncovered on a baking sheet for a few hours before frying. This helps the coating stick even better.
-
- Shred finely: For the crispiest cheese crust, make sure to shred the Romano cheese finely and press the coating firmly onto the chicken before frying.
Did You Make This Recipe?
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