Best Chicken Romano Recipe 455 Recipes

EASY CHICKEN ROMANO RECIPE

Steps:

• Beat eggs in a large low dish
• Place flour in another large low dish and mix in some salt and pepper.
• In a third large low dish combine Parmesan cheese with bread crumbs.
• Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
• Set on a plate as you continue with the remaining chicken cutlets.
• Heat 1/4 cup of olive oil on medium heat in a large skillet.
• Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
• Serve with fresh lemon wedges.

CRISPY CHICKEN ROMANO

Steps:

• 1. Preheat broiler to HIGH. Sprinkle both side of chicken with salt and pepper.
• 2. In a shallow prep dish combine 3/4 cup of the cheese, breadcrumbs/panko and flour; mix well.
• 3. Place the whisked eggs in another prep bowl. Dip chicken in eggs first then roll in the cheese/breadcrumbs, pressing to adhere if necessary.
• 4. In a large ovenproof skillet heat the oil over medium-high heat. Add chicken and cook 3-5 minutes per side or until chicken pieces are golden brown and no longer pink. Garnish remaining cheese over the chicken and place in oven. Broil 1 to 2 minutes or *just* until the cheese melts.
• 5. Transfer chicken to a serving platter and garnish with a light sprinkle of cheese, lemon slices and fresh basil.

CHICKEN ROMANO

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and cheese.
• Brush chicken with butter, then roll in crumb mixture.
• Place meaty side up in ungreased, shallow baking pan.
• Sprinkle remaining crumb mixture on top.
• Bake, uncovered, for 40 minutes or until chicken is no longer pink.
• Cover the chicken with foil if the crumbs begin to get too brown.

DIABETIC CHICKEN ROMANO

Steps:

• 1. Preheat oven to 400 degrees F. Lightly coat a 15x10 in. baking pan with nonstick cooking spray; set aside.
• 2. Place each piece of chicken between two pieces of plastic wrap.
• 3. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
• 4. In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning, and 1/8 teaspoon ground black pepper.
• 5. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan. Bake about 18 minutes or until chicken is tender and no longer pink.
• 6. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
• 7. To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

OVEN BAKED PARMESAN-ROMANO CHICKEN

Steps:

• Heat oven to 375 degrees F.
• Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
• Combine butter and garlic in a 9-inch pie pan.
• Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
• Place chicken breasts into ungreased 13x9-inch glass baking dish.
• Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).