This classic chicken Romano recipe is made with Parmesan cheese instead of Romano cheese for an easy tasty, any day of the week dinner. You can certainly use Romano cheese however, it's a little stronger and saltier. Substituting Parmesan is the way to do for some of the picky eaters at your table.
The Difference Between Romano and Parmesan Cheese
The one thing about chicken Romano is that some people really don't like Romano cheese often referred to as Pecorino Romano cheese. It's made from sheep's milk and is much stronger and saltier than Parmesan cheese. Parmesan cheese is made from cow's milk, is a much milder cheese that probably most picky eaters, especially kids, would prefer.
Maybe you happen to love the taste of Romano cheese. In that case, substitute the Parmesan for Romano in the recipe below. You could also use Asiago cheese as another alternative. Just make sure that you're using an aged Asiago that is harder in texture.
How to Make Chicken Romano with Parmesan Cheese
- Prepare three shallow bowls for breading the chicken. One with flour and a little salt and pepper, one with beaten eggs, and one with a mix of Parmesan cheese and bread crumbs.
2. Dredge thin skinless chicken breasts starting with the flour mixture, followed by the egg mixture, and lastly the breadcrumbs and cheese mixture.
3. Pan fry the chicken in batches using a big skillet and some olive oil under they are golden brown on both sides. This typically takes about 2-3 minutes on each side.
Serve with fresh lemon wedges.
It's a fast and easy dinner to put together, and chances are everyone in the family will love it.
Easy Chicken Romano Recipe
- 1 pound thin chicken breast cutlets
- 1 cup of flour
- salt and black pepper
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian bread crumbs
- 1/4 cup olive oil
- 2 lemons
- Beat eggs in a large low dish
- Place flour in another large low dish and mix in some salt and pepper.
- In a third large low dish combine Parmesan cheese with bread crumbs.
- Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
- Set on a plate as you continue with the remaining chicken cutlets.
- Heat 1/4 cup of olive oil on medium heat in a large skillet.
- Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
- Serve with fresh lemon wedges.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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