Chicken Romano is a delicious, restaurant-quality dish that’s crisp and full of flavor. It’s breaded, pan-fried, then oven baked for an irresistible crisp, while maintaining a perfectly tender and juicy center. Drizzled with a deliciously creamy cheese sauce, the whole family will love this simple yet tasty meal.
🍗 What Makes This Recipe So Good
- Chicken Romano is crispy, golden, and absolutely delicious. Each breaded chicken breast is pan-fried, then baked in the oven, creating the perfect crisp. Drizzled with an irresistibly creamy cheese sauce, each bite of this chicken is comforting bliss. Even the pickiest of eaters will love this meal!
- While it looks impressive, this Chicken Romano is super easy to make! Just coat each chicken breast in breading, pan-fry until golden, then finish the chicken by baking for a few minutes in the oven. The simple cheese sauce is quick to mix together, and makes the perfect finishing touch. If you want to take this meal a step further, you could totally serve this chicken on top of a fresh bed of arugula, pasta, crispy potatoes or risotto.
👩🏼🍳 Chef’s Tips
- Be sure not to overcook the chicken! You only have to bake the chicken in the oven for a few minutes. Just make sure the chicken reads an internal temperature of 165° Fahrenheit before serving.
- When dipping your chicken breasts into the flour, egg, and breadcrumbs, use one hand for the flour mixture and your other hand for the egg mixture. This will minimize mess and keep the process quick and easy!
- You can totally make Chicken Romano ahead of time! Dredge the chicken beforehand, and store in an airtight container in fridge. Pan-fry, then oven bake the next day for an easy dinner!
🍽️ Chicken Recipes to Keep on Repeat
- Buffalo Chicken Alfredo
- Instant Pot Cajun Chicken Pasta Soup
- Honey Garlic Chicken
- Chicken Vesuvio
- Instant Pot Chicken Adobo
- Gluten Free Chicken Pot Pie
- Nashville Hot Chicken Dip
- Instant Pot Chicken and Noodles
- Greek Chicken Meatballs
- Ultimate Chicken Casserole
- Jerk Chicken Alfredo
For the Chicken
- 1 pound boneless skinless chicken breasts sliced or pounded into chicken cutlets
- 1 cup all purpose flour
- salt to taste
- freshly cracked black pepper to taste
- 2 large eggs
- 1 cup Panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon dried Italian seasoning
- 2 teaspoons fresh lemon zest
- 1 cup olive oil for frying
For the Cream Sauce
- ¼ cup butter
- 2 tablespoons all purpose flour
- ¾ cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 pinch salt more or less to taste
- 1 pinch freshly cracked black pepper more or less to taste
- 3 shallow bowls
- Large skillet
- baking sheet lined with parchment paper
- Small saucepan
For the Chicken
- Preheat oven to 350° Fahrenheit.
- Mix together 1 cup all purpose flour, salt, freshly cracked black pepper in one shallow bowl. Whisk together until fully incorporated. Set aside.
- Crack 2 large eggs into second shallow bowl. Beat eggs with fork until eggs are fully combined. Mixture should be pale in color with no streaks. Set aside.
- Add 1 cup Panko breadcrumbs, ¼ cup freshly grated parmesan cheese, 1 tablespoon dried Italian seasoning, 2 teaspoons fresh lemon zest to shallow bowl. Mix ingredients together until fully incorporated. Set aside.
- One by one, place chicken cutlets in flour mixture, dredging both sides with flour. Shake excess flour back into bowl, then transfer chicken to egg mixture.
- Dip cutlet into egg mixture until submerged, then hold cutlet over bowl and allow excess egg to drip back into bowl.
- Place cutlet in breadcrumb mixture. Coat both sides completely, pressing cutlet into breadcrumbs lightly to ensure breadcrumbs stick. Shake excess breadcrumbs back into bowl. Transfer coated cutlet to large plate.
- Repeat process until all cutlets have been completely breaded in flour, egg, and breadcrumbs. Set cutlets aside.
- Heat large skillet over medium-high heat. When skillet is warm, add ½ inch olive oil. Heat skillet until oil is hot and shimmery.
- When oil is hot, carefully place cutlets in skillet, working in batches to avoid overcrowding. Pan fry chicken 2 to 3 minutes, or until golden brown. Flip cutlets over and fry another 2 to 3 minutes. Once cutlets are golden brown on both sides, transfer cutlets to parchment paper lined baking sheet.
- Place baking sheet into preheated oven. Bake chicken 8 to 10 minutes, until chicken is cooked through and internal temperature reads 165° Fahrenheit.
For the Cheese Sauce
- Melt ¼ cup butter in small saucepan over medium-low heat. Once melted, add 2 tablespoons all purpose flour, whisking until light brown paste forms.
- Gradually whisk in ¾ cup heavy cream, ½ cup parmesan cheese, salt, freshly cracked black pepper. Stir for 3 minutes, until sauce has thickened.
- Remove sauce from heat, and season to taste with salt and freshly cracked black pepper. Place chicken on desired serving plates. Ladle cream sauce over each piece of chicken.
- Make it Gluten Free: Use gluten free breadcrumbs and gluten free flour.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.