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    Accueil » Recipes » Main course » Meat and chicken

    Crusted Romano chicken

    Publié le : Sep 22, 2023 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    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!

    Crusted Romano chicken with tomato pasta in a white plate.

    💙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.
    A fork mixing Panko breadcrumbs and Romano cheese.
    • Dip your chicken breasts in flour first.
    • Then in the beaten egg.
    • And at last in the breadcrumbs.
    Chicken dipped in flour.
    Chicken dipped in beaten egg.
    Chicken dipped in a mix of Panko breadcrumbs and Romano cheese.
    • 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.
    Neutral oil falling in a frying pan.
    Chicken breast cooking in the pan.
    Chicken breast golden and cooked in the pan.
    Crusted Romano chicken in a plate with tomato pasta.

    👩🏻‍🍳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.
    Crusted Romano chicken with tomato pasta in a white plate.

    ❄️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.

    Crusted Romano chicken with tomato pasta in a white plate.

    😋To serve with...

    • Garlic Parmesan smashed potatoes
    • Easy creamy Boursin pasta
    • Hasselback potatoes

    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 with tomato pasta in a white plate.
    Pas encore de vote

    Crusted Romano chicken

    This crusted Romano chicken is tender and juicy inside, with a perfectly golden crust, made of Panko breadcrumbs and Pecorino Romano cheese!
    Servings 2 servings
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins

    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
    Metric - US Customary

    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.
    Author: Marie Compain
    Calories: 1135kcal
    Course: Main Course, Meat
    Cuisine: American
    Keyword: easy, quick, simple

    Nutrition

    Serving: 1chicken breast | Calories: 1135kcal | Carbohydrates: 34g | Protein: 81g | Fat: 74g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 0.04g | Cholesterol: 309mg | Sodium: 1471mg | Potassium: 1018mg | Fiber: 2g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 5mg | Calcium: 929mg | Iron: 4mg

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

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