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This chicken is super tender and juicy on the inside, with a perfectly golden crust made with Panko breadcrumbs and Pecorino Romano! It's a really delicious dinner when you've only got 20 minutes!
💙Why you'll love it
- SO quick and easy to prepare - coat your chicken with flour, eggs and a mixture of Panko breadcrumbs and Pecorino Romano, then bake. And voila, dinner's ready!
- Economical - all you need are a few basic ingredients, so this recipe is pretty economical!
- The golden crust on the chicken is to die for! I promise: once you've tried it, you'll be completely addicted…
🧀 Ingredients
You can find a full list of ingredients and measurements in the recipe card below.
- Panko breadcrumbs - these Asian breadcrumbs make a truly exceptional breading! If you use ordinary breadcrumbs, you won't get the same result.
- Pecorino Romano - I suggest you buy a block of this Italian cheese and grate it at the last minute, it's so much better!
- Flour - all-purpose flour is perfect. If you want a gluten-free recipe, you can use gluten-free flour or cornstarch.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Chicken - I recommend using thin chicken fillets (or cutlets). You can also cut them in half to make them thinner.
- Neutral oil - to cook the chicken. Any vegetable oil will do, but try to use one with a neutral taste.
✨How to make the best crusted Romano chicken?
Recipe details and quantities are in the recipe card below.
- In a first plate, mix the Panko breadcrumbs with the freshly grated Pecorino Romano.
- Put the flour in a second plate and mix it with salt and black pepper. To a third plate, add the egg and beat it with a fork.
- Dip your chicken breasts in flour first.
- Then in the beaten egg.
- And at last in the breadcrumbs.
- Put the neutral oil in a frying pan and turn on medium-high heat.
- Once it's hot, add the chicken breasts.
- Let them cook for 5 minutes on both sides, until it's perfectly golden.
- Serve on plates with your side dish and sprinkle with fresh parsley.
👩🏻🍳Chef's Tips
- The thickness of the chicken fillets is essential - make sure you use thin chicken fillets.
- The heat of the pan is important - make sure your pan is hot before adding your chicken fillets. This is important for a crisp, golden crust.
❄️Storage
Make in advance - I really recommend preparing this dish at the last minute, it will taste so much better.
Store - once it's completely cold, you can store it in tupperware for 2-3 days.
Reheat - use a frying pan with 1 teaspoon of neutral oil to reheat it. Alternatively, place in the oven on a baking tray lined with baking parchment at 160°C / 320°F for around 10 minutes.
😋To serve with...
If you make this crusted Romano chicken, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Crusted Romano chicken
Ingredients
- 6 tablespoons Panko breadcrumbs
- 1 ⅔ cups Pecorino Romano cheese freshly grated
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- 2 chicken breasts
- 6 tablespoons neutral oil
- 1 tablespoon fresh parsley
Instructions
- In a first plate, mix the Panko breadcrumbs with the freshly grated Pecorino Romano.
- Put the flour in a second plate and mix it with salt and black pepper. To a third plate, add the egg and beat it with a fork.
- Dip your chicken breasts in flour first, then in the beaten egg and at last in the breadcrumbs.
- Put the neutral oil in a frying pan and turn on medium-high heat. Once it's hot, add the chicken breasts and let them cook for 5 minutes on both sides, until it's perfectly golden.
- Serve on plates with your side dish and sprinkle with fresh parsley.
Notes
- Make ahead - I really recommend making this dish last minute, as it will be so much better.
- Store - once it's totally cold, you can keep it in an airtight container for 2 to 3 days.
- Reheat - use a frying pan with 1 teaspoon of neutral oil to reheat it. You can also put it in the oven on a baking tray lined with parchment paper at 160°C / 320°F for about 10 minutes.
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