Description
A delightful dish featuring chicken breasts coated in Romano cheese and Italian breadcrumbs, creating a crispy exterior with tender, juicy chicken inside.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 cup grated Romano cheese
- 1 cup Italian-style breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup olive oil (for frying)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare dredging ingredients: mix flour with salt, pepper, garlic powder, and paprika in one bowl; whisk eggs and milk in another; combine Romano cheese and breadcrumbs in a third.
- Heat olive oil and unsalted butter in a frying pan over medium heat until hot.
- Coat each chicken breast in seasoned flour, dip into egg mixture, then press into the cheese and breadcrumb mixture.
- Cook each chicken breast for 5-7 minutes on one side, until golden brown, then flip and cook for another 5-7 minutes until cooked through.
- Remove chicken from the pan and drain on paper towels.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra flavor, consider adding grated Romano cheese to the breadcrumbs and experimenting with spices. To bake instead of frying, cook at 400°F for about 20-25 minutes.
