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!
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.
Nutrition
Serving: 1chicken breastCalories: 1135kcalCarbohydrates: 34gProtein: 81gFat: 74gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 40gTrans Fat: 0.04gCholesterol: 309mgSodium: 1471mgPotassium: 1018mgFiber: 2gSugar: 3gVitamin A: 687IUVitamin C: 5mgCalcium: 929mgIron: 4mg
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