Easy Chicken Romano Recipe

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

1. 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.

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