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Crusted Chicken Romano

This crusted chicken romano is a cross between Cheesecake Factory's crusted chicken romano and classic chicken parmesan. We coat a think piece of chicken breast with a combination of romano cheese and panko breadcrumbs, pan fry it, then top it with marinara sauce and fresh mozzarella cheese and bake it until the cheese is bubbly and perfect.

Key Ingredients

Chicken Breast Romano Egg Panko Breadcrumbs Italian Seasoning Marinara Sauce Mozzarella

Step 1

Step 1

Preheat your oven to 400 degrees.

Step 2

Step 2

Butterfly each chicken breast, then cut each breast into two separate pieces, for four individual pieces of chicken.

Step 3

Step 3

Cover the chicken with plastic wrap and use a meat tenderizer to beat the chicken even thinner, to about ¼ inch thick.

Step 4

Step 4

Add a beaten egg to one small bowl and the cheese, breadcrumbs, Italian seasoning, ground cayenne, and salt to another bowl. Mix the breadcrumb and cheese mixture until combined.

Step 5

Step 5

Submerge each piece of chicken in the egg.

Step 6

Step 6

Then in the breadcrumb mixture. Fully coat each piece with breadcrumbs.

Step 7

Step 7

Add oil to a pan over medium-high heat and let it got hot for 2-3 minutes. Add two pieces of chicken to the pan and cook.

Step 8

Step 8

Then flip and cook. It's done when the coating is golden brown and the internal temperature of the chicken is 165 degrees.

Step 9

Step 9

Top each piece of chicken with sauce and mozzarella, and bake on a baking sheet.

Step 10

Step 10

If you're feeling fancy, top with fresh basil and serve over pasta. Enjoy!!

Q: Can I make this chicken romano gluten free?

A: You sure can! Swap out the panko for gluten-free breadcrumbs, gluten-free cracker crumbs, or ground up pork rinds.

Q: What if I can't find Romano cheese?

A: Use parmesan! Parmesan and romano have a similar texture and flavor, so parmesan would be an easy substitute.