Chicken Romano

Breaded chicken, pan fried and baked to golden, crispy perfection. Topped with a deliciously creamy cheese sauce, this Chicken Romano is an easy, restaurant quality meal the whole family will love!

Prep: 15

Cook: 20

Total: 35

Yield:4 servings

Equipment

3 shallow bowls
Fork
Large skillet
Tongs
baking sheet lined with parchment paper
Small saucepan
whisk

Ingredients

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

Instructions

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.

Notes

Make it Gluten Free: Use gluten free breadcrumbs and gluten free flour.

Nutrition

Recipe By:Cheryl Malik