Why Make This Recipe

Crusted Chicken Romano is a delicious dish that combines tender chicken with a crispy coating, paired perfectly with spaghetti and marinara sauce. This recipe is not only tasty but also easy to prepare. It’s great for a weeknight dinner or a special occasion. Plus, you can choose to pan-fry or air-fry the chicken, giving you options based on your cooking style or health preferences.

How to Make Crusted Chicken Romano

Ingredients:

3/4 pound Thin Spaghetti
5 chicken cutlets (thinly sliced chicken breast)
1/3 cup all-purpose flour
2 eggs
1/2 cup grated pecorino Romano cheese
1/3 cup + 1 tablespoon panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
2-6 tablespoons of neutral oil (like vegetable oil or canola oil)
Your favorite jar of marinara
Parsley (for garnish)

Directions:

Cook your pasta as directed and set it aside.
While your pasta is cooking, season the chicken with salt and pepper.
Set out three large plates and one bowl. On the first plate, add the flour. In the bowl, whisk together the egg and 2 tablespoons of water. On the second plate, mix together the pecorino Romano, panko, salt, and pepper. Leave the third plate empty for the coated chicken.
Coat a piece of chicken in the flour, then dip it in the egg wash (let any excess drip off), then coat it in the Romano mixture. Set that piece of chicken aside and repeat with the other chicken cutlets.
Add enough neutral oil to a large skillet to coat the bottom of it with a thin layer of oil. Heat up the oil over medium heat.
Place cutlets into the skillet. Don’t overcrowd. Work in batches if needed. Cook cutlets on each side for 3-4 minutes. Make sure the internal temperature reaches 165°F.
Serve the chicken with pasta and marinara. Garnish the plate with more pecorino and parsley.

How to Serve Crusted Chicken Romano

When serving Crusted Chicken Romano, place a generous portion of pasta on the plate and top it with marinara sauce. Lay the crispy chicken cutlets on top or beside the pasta. For added flavor and presentation, sprinkle extra grated pecorino Romano cheese and fresh parsley on top.

How to Store Crusted Chicken Romano

If you have leftovers, let them cool completely before storing. Place the chicken and pasta in an airtight container and store them in the refrigerator for up to 3 days. To reheat, use a skillet or microwave until warmed through.

Tips to Make Crusted Chicken Romano

Ensure the oil is hot before adding the chicken to achieve a crispy exterior.
Use a meat thermometer to check the chicken’s internal temperature for safety.
Feel free to adjust the seasoning or cheese to your liking for a personalized flavor.

Variation

You can make this dish gluten-free by using gluten-free flour and breadcrumbs. Additionally, add some spinach or other veggies to the marinara sauce for extra nutrition.

FAQs

1. Can I use chicken thighs instead of cutlets?
Yes, chicken thighs work well too. Just make sure they are cooked thoroughly.

2. Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken in a preheated oven at 400°F for about 20-25 minutes or until golden and cooked through.

3. What sides go well with Crusted Chicken Romano?
You can serve a simple salad or garlic bread alongside for a complete meal.