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    Home » Recipes

    Easy Chicken Romano Recipe

    March 5, 2021 by Patti Estep Leave a Comment

    Jump to Recipe
    Three images. Top is a plate of chicken Romano with lemons and green beans. Bottom left is bread chicken cutlets and right is the same chicken fried.

    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.

    Chicken Romano on a plate with lemon wedges and green beans.

    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.

    Three shallow dishes. One with flour salt and black pepper, one with beaten eggs and one with a mix of cheese and breadcrumbs.

    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.
    Thin boneless, skinless chicken breast cutlets breaded and stacked on a plate.

    2. Dredge thin skinless chicken breasts starting with the flour mixture, followed by the egg mixture, and lastly the breadcrumbs and cheese mixture.

    Breaded chicken breasts fried in olive oil until golden brown.

    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.

    Chicken Romano on a plate with lemon wedges and green beans.

    It's a fast and easy dinner to put together, and chances are everyone in the family will love it.

    Patti signature

    More Chicken Dinner Ideas

    • Skillet Chicken with Mushrooms
    • Slow Cooker Jerk Chicken
    • Baked Zaatar Chicken
    • Arroz Con Pollo
    • Stuffed Chicken Breasts
    Chicken Romano cutlets with lemon wedges on a plate.
    Plate of chicken Romano with lemon wedges and green beans

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dinner Recipes
    Cuisine Italian
    Servings 4
    Calories 578 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    Substitute Romano cheese for Parmesan for the classic version.

    Nutrition

    Serving: 1gCalories: 578kcalCarbohydrates: 40gProtein: 48gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 17gCholesterol: 200mgSodium: 621mgFiber: 3gSugar: 2g

    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.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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