Crusted Chicken Romano is a simple yet flavorful dish that combines the crispy coating of panko breadcrumbs with the salty, nutty flavor of Romano cheese. It’s a great choice for a weeknight dinner that feels like a restaurant-quality meal. With a golden crust and juicy chicken inside, this recipe is sure to be a hit with everyone at the table.
Why Romano Cheese?
Romano cheese is the key ingredient that sets this dish apart. Its sharp, salty flavor works perfectly with the crispy panko coating, giving the chicken a rich, savory taste. If you’re used to Parmesan, Romano is a slightly more intense alternative that adds a bold twist. The cheese melts beautifully in the oven, creating a delicious, crispy crust that pairs perfectly with tender chicken.
Tips for Achieving the Perfect Crust
The secret to getting a beautifully crispy crust lies in a few simple tips. First, make sure to pound the chicken breasts to an even thickness. This ensures that the chicken cooks evenly, preventing any dry spots. Also, pressing the breadcrumbs firmly onto the chicken helps the crust adhere well, so you get that perfect bite of crunch in every forkful.
Another trick is to sear the chicken in olive oil before transferring it to the oven. The stovetop sear locks in the moisture and gives the chicken a golden brown crust, while the oven finish ensures that it’s cooked through without drying out. This two-step cooking method is key for keeping the chicken juicy while maintaining that irresistible crunch.
Substitutions and Variations
This recipe is easy to customize based on what you have on hand or your personal preferences. These substitutions and variations will still give you a delicious result.
- Cheese Substitutes: If you can’t find Romano, you can use Parmesan or Asiago cheese instead. Both will still provide a deliciously cheesy coating with slightly different flavor profiles.
- Herb Swaps: Feel free to swap the dried oregano and basil for Italian seasoning or fresh herbs if you have them on hand. Fresh herbs will give the chicken a more vibrant flavor.
- Panko Alternatives: If you don’t have panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers for a different texture. Panko provides the crispiest result, but other options will still give you a crunchy coating.
What to Serve with Crusted Chicken Romano
Crusted Chicken Romano pairs beautifully with a range of side dishes, offering versatility for any meal. Whether you prefer something hearty or light, there’s a perfect pairing for this dish.
- Pasta: Serve the chicken over a bed of pasta tossed in a light olive oil or tomato sauce for a classic Italian-inspired meal.
- Roasted Vegetables: Pair the chicken with roasted vegetables like zucchini, bell peppers, or Brussels sprouts for a healthy and delicious side.
- Salad: A fresh green salad with a lemon vinaigrette adds a nice, tangy contrast to the rich chicken.
Leftovers and Storage
If you have leftovers, Crusted Chicken Romano keeps well and can be easily reheated for a quick meal later. Here’s how to store and reheat for the best results.
- Refrigerate: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, bake the chicken in the oven at 350°F for 10-15 minutes until warmed through. This helps maintain the crispy crust without drying out the chicken.
This recipe also works well for meal prep, making it a great option for packing lunches.
Crusted Chicken Romano
Ingredients
- 4 chicken breasts boneless and skinless
- 1 cup grated Romano cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil
Instructions
- Preheat your oven to 375°F.
- Pound the chicken breasts to an even thickness, about 1/2 inch, to ensure even cooking.
- In one shallow dish, mix the flour, salt, and black pepper.
- In another dish, beat the eggs, then add the milk and minced garlic.
- In a third dish, combine the grated Romano cheese, panko breadcrumbs, oregano, and basil.
- Dredge each chicken breast in the flour mixture, shaking off any excess.
- Dip the chicken into the egg mixture, coating thoroughly.
- Press the chicken breasts into the breadcrumb mixture, ensuring an even coating and pressing down to adhere the crumbs.
- Heat olive oil in a large, oven-safe skillet over medium-high heat.
- Sear the chicken breasts in the skillet for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the oven, and let it rest for a few minutes before serving.