Have you ever found yourself staring at an Italian restaurant menu wondering what exactly Chicken Romano is? Well, you’re not alone! As someone who’s been cooking Italian-inspired dishes for years, I’m excited to share everything you need to know about this mouthwatering dish that combines crispy chicken with the sharp, distinctive flavor of Romano cheese
The Essence of Chicken Romano: A Delicious Italian-American Classic
Chicken Romano is an Italian-American dish featuring thinly pounded chicken breasts coated in a flavorful mixture of Romano cheese, flour, and eggs, then typically pan-fried until golden and crispy. The result? A deliciously crispy exterior with a tender, juicy chicken inside that’s absolutely bursting with flavor!
What makes Chicken Romano special is the perfect balance between the sharp, salty Romano cheese and the mild chicken, creating a harmonious blend that’s elevated even further when served with a lemon butter sauce or light tomato sauce.
The Key Components of Chicken Romano
The Chicken
- Chicken cutlets or breasts: These are typically pounded thin to ensure even cooking and maximum tenderness
- Thinness matters: The chicken should be pounded to about 1/4 inch thickness
The Coating
- Romano cheese: A hard, salty Italian cheese made from sheep’s milk that gives the dish its distinctive flavor
- Flour: Helps the egg wash adhere to the chicken
- Eggs: Creates the binding layer that helps everything stick together
- Breadcrumbs: Often Italian-style breadcrumbs are used for extra texture and flavor
- Seasonings: Italian herbs, garlic powder, lemon zest, and other flavorings
The Cooking Method
Most traditional Chicken Romano recipes call for pan-frying the coated chicken in
- Butter
- Olive oil
- Or a combination of both
The Sauce Options
Chicken Romano is commonly served with one of these sauces:
- Lemon-butter sauce: A rich, tangy sauce made with butter, lemon juice, and sometimes white wine
- Tomato sauce: A lighter option that provides a nice acidic balance
- No sauce: Some recipes let the crispy, cheesy chicken shine on its own!
Is Chicken Romano the Same as Chicken Parmesan?
Nope! Although these two popular Italian-American chicken dishes might seem similar they’re actually quite different
| Chicken Romano | Chicken Parmesan |
|---|---|
| Primarily uses Romano cheese in coating | Uses Parmesan in coating and mozzarella on top |
| Often served with lemon-butter sauce | Typically served with tomato sauce |
| Usually not topped with melted cheese | Topped with melted mozzarella cheese |
| Lighter, tangier flavor profile | Heartier, more tomato-forward flavor |
How to Make Romano Chicken at Home
I’ve made this dish countless times, and trust me, it’s easier than you might think! Here’s my favorite method:
Ingredients You’ll Need:
- 4 chicken cutlets (or 2 chicken breasts halved horizontally)
- 1/4 cup all-purpose flour
- 2 eggs + 2 tbsp milk, whisked together
- 1 cup Italian breadcrumbs
- 1/3 cup grated Romano cheese
- 2 tsp lemon zest
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Non-stick cooking spray or oil
- Salt and pepper to taste
For the Lemon Garlic Pasta (Optional but Amazing):
- 12 oz angel hair pasta
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
Step-by-Step Instructions:
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Prep the chicken: If using chicken breasts, slice them horizontally to create cutlets. Place between plastic wrap and pound to about 1/4 inch thickness.
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Set up your dredging station: Place flour in one shallow bowl, egg mixture in another, and combine breadcrumbs, Romano cheese, lemon zest, Italian seasoning, and garlic powder in a third.
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Coat the chicken: Dredge each piece of chicken in flour, then dip in egg mixture, then coat thoroughly with the breadcrumb-cheese mixture.
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Cook the chicken: You have two options:
- Pan-fry method: Heat oil or butter in a large skillet over medium heat. Cook chicken for about 3-4 minutes per side until golden and cooked through.
- Baking method: Preheat oven to 375°F. Place coated chicken on a parchment-lined baking sheet, spray with cooking spray, and bake for 12-15 minutes until chicken is cooked through.
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Make the pasta (if desired): While chicken cooks, prepare pasta according to package directions. In a large skillet, melt butter and sauté garlic until fragrant. Add lemon juice, zest, and heavy cream, and simmer until slightly thickened. Remove from heat, stir in Parmesan cheese, and toss with cooked pasta.
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Serve: Place the crispy Romano chicken over the lemon garlic pasta, garnish with fresh parsley if desired, and enjoy!
Tips for Perfect Chicken Romano Every Time
After making this dish for years, I’ve learned some tricks:
- Thoroughly dry the chicken before coating to help everything stick better
- Don’t skip the pounding step – it makes the chicken more tender and helps it cook evenly
- Check doneness with a meat thermometer – chicken should reach 165°F internal temperature
- Use the “wet hand/dry hand” technique when breading: use one hand for the wet ingredients (egg) and one for the dry (flour, breadcrumbs) to avoid a sticky mess
- Don’t overcrowd the pan when cooking – this causes steaming instead of crisping
- If making ahead, prepare everything up to the cooking step, then refrigerate coated chicken for up to 24 hours before cooking
Delicious Ways to Serve Chicken Romano
Chicken Romano is incredibly versatile! Here are some serving suggestions:
- Over pasta tossed in lemon-butter sauce
- With roasted vegetables like broccoli, asparagus, or green beans
- Alongside garlic mashed potatoes
- With a fresh green salad with vinaigrette
- Paired with crusty Italian bread to mop up any sauce
Common Variations of Chicken Romano
Like many popular dishes, Chicken Romano has evolved over time. Some common variations include:
- Cheese blend: Some recipes combine Romano with Parmesan for more complexity
- Cooking method: While traditionally pan-fried, many healthier versions are baked
- Sauce additions: Adding capers, artichokes, or fresh herbs to the sauce
- Protein switch: Using chicken thighs instead of breasts for juicier results
- Gluten-free option: Substituting regular flour with gluten-free alternatives
FAQ About Chicken Romano
Can I use a different cheese if I don’t have Romano?
Parmesan is the closest substitute, though it has a milder flavor. Pecorino Romano also works well but tends to be saltier.
How do I keep the coating from falling off during cooking?
Make sure to: 1) dry the chicken thoroughly before coating, 2) firmly press the coating onto the chicken, and 3) don’t flip the chicken too early when cooking.
Can I make Chicken Romano ahead of time?
Yes! You can bread the chicken up to 24 hours ahead and refrigerate it uncooked. For best results, cook just before serving to maintain that perfect crispy exterior.
Is Chicken Romano healthy?
Traditional Chicken Romano is moderately high in calories due to the cheese and cooking method. For a lighter version, try baking instead of frying and using less cheese in the coating.
Can I freeze Chicken Romano?
While possible, freezing may affect the texture of the coating. If you need to freeze it, it’s best to freeze the uncooked, breaded chicken, then thaw in the refrigerator before cooking.
The Perfect Wine Pairing for Chicken Romano
When I serve Chicken Romano at dinner parties, I always make sure to pair it with the right wine:
- With lemon-butter sauce: Try a crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino
- With tomato sauce: A light to medium-bodied red like Chianti or Pinot Noir works beautifully
Final Thoughts
Chicken Romano is one of those magical dishes that’s impressive enough for company but simple enough for a weeknight dinner. The combination of crispy, cheese-coated chicken with a bright, flavorful sauce creates a memorable meal that’ll have everyone asking for seconds.
What I love most about this dish is how it balances rich, comforting flavors with bright, zingy notes – it’s truly the best of both worlds! Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner game, Chicken Romano is definitely worth adding to your recipe collection.
So next time you’re looking for something a little special but not too complicated, give Chicken Romano a try. I promise your taste buds (and dinner guests) will thank you!
Serving the Chicken Romano
We like to serve Chicken Romano with long pasta such as spaghetti, bucatini, or angel hair pasta. Toss the cooked pasta with a bit of salt and olive oil, or garlic evoo if you have it.
Plate a bit of the pasta, then place a piece of the Chicken Romano alongside it. Scoop a bit of the lemon butter sauce over the chicken and pasta, and offer additional sauce and shredded cheese at the table. Enjoy!
To me, the lemon butter sauce really makes the dish! But our son tends to like things plainer, and enjoys the Chicken Romano without the sauce. So you might let kids or others that aren’t as keen on sauces start with the plain chicken and add the sauce if they want to try it.
A side salad can round out the meal nicely. Or we have also served it with broccoli, steamed or roasted. Our sautéed arugula with red bell peppers is another great side dish for this Italian meal.
Recipe tips and overview
Here’s a visual overview of the recipes steps. Head down to the recipe card for more details.
Make the breading: Start by mixing the dry ingredients to make the breading for the Chicken Romano
Combine the panko bread crumbs, grated Romano cheese (or Parmesan), flour, garlic powder and basil. We use paper plates as we prep this dish, so that there are less items we need to wash that come into contact with the raw chicken. A precaution we take as we don’t have a dishwasher!
Prepare the liquid: Combine olive oil and mustard in a large shallow bowl. As noted earlier, we use this olive oil mixture instead of an egg wash.
Coat the chicken cutlets: Arrange the bowl with the olive oil so that it is close to the dry breading mixture, as well as a plate on which to put the breaded chicken.
After opening the package of chicken, pat the chicken dry with a paper towel. Then dip both sides of the chicken cutlet in the olive oil mixture. Hold the chicken over the olive oil bowl to let any excess liquid drip back into the bowl.
Then dredge one side of the chicken into the breadcrumb and cheese mixture, followed by the other side. Placed the breaded chicken on a plate, and repeat with the remaining pieces of chicken.
If you have extra of the breading mixture on the plate after prepping all the chicken, you can sprinkle the extra on the breaded chicken if they look like they could use a little more coating.
Once the chicken is breaded, you are just about ready to start cooking the chicken. But first, have the sauce ingredients ready! You will want to make the sauce as soon as the chicken is done, and the thin chicken cooks quickly.
Start cooking the chicken by heating the remaining 2 tablespoons olive oil on medium heat in a large skillet. Note – you could use canola oil here if you want, I gravitate toward evoo except for high heat cooking.
When the skillet is hot, arrange the chicken cutlets in the skillet so that there is no overlap. i.e. you want each piece of chicken to directly cook on the hot skillet.
Cook the chicken for 4 minutes on one side, then use tongs or a spatula to turn the chicken over. The chicken should cook another 4 to 6 minutes, until it is cooked through.
Ours tends to come out just right with about 9 minutes total cooking time. But timing will vary a bit based on your stove and skillet. The chicken should be at 165 degrees internal temperature when done.
When done, the chicken has a nice crispy coating.
Remove the cooked chicken to a platter, and get ready to make the sauce.
Deglaze the skillet: After removing the cooked chicken to a platter to rest, put the skillet back on the stove, on medium low heat.
Pour in the cooking wine, and use a spatula or spoon to scrape up the various bits of breading and chicken, to incorporate into the sauce.
Add the butter to the skillet, and let it melt. Next, add the chicken broth and simmer for a few minutes so that it gets reduced.
Finish the sauce by removing the skillet from the heat. Stir the lemon juice, parsley and olives, if using. Add salt and pepper to taste. Pour the sauce into a bowl.