Crusted Chicken Romano
Crusted Chicken Romano is an easy and delicious dinner recipe! Made with thin chicken breasts, Pecorino Romano cheese, flour, eggs, and simple seasonings … this pan fried chicken is tender, juicy, crispy, and low carb too. It’s the perfect weeknight dinner for the whole family!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: 3 Servings 1x
- Category: Dinner
- Method: Pan Fried
Ingredients
Scale
- 3 thinly sliced chicken breasts, (about 1.3 lbs)
- 2 eggs
- 1/2 cup all purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 cup grated Pecorino Romano cheese
- Olive oil, enough to pan fry
Instructions
- First prepare the chicken dredging elements in three shallow bowls. Add the all purpose flour, garlic powder, salt, and pepper to the first bowl. Combine. Add the eggs to the second bowl. Whisk. Lastly, add the Romano cheese to the final bowl.
- Next thoroughly pat each thin chicken breast with paper towels to remove any excess moisture.
- Then place one chicken breast in the seasoned flour mixture. Thoroughly coat both sides.
- Transfer the flour coated chicken breast to the egg wash bowl. Again, thoroughly coat both sides. Drip off any excess egg.
- Transfer the flour and egg coated chicken breast to the Romano cheese bowl. Again, thoroughly coat both sides in the cheese. Pressing down with a fork to ensure it sticks.
- Place the coated chicken on a plate. Repeat the coating process for the remaining chicken breasts. Let them sit for a few minutes before pan frying. This will help the crust stick to the chicken.
- Next cover the bottom of a large skillet with olive oil, about 1/4 inch deep. Place the skillet on the stove over medium high heat. Once hot, add the chicken breasts to the skillet.
- Cook the chicken breasts on each side for 5-10 minutes, depending on the thickness of each chicken piece. I always cook on the first side until there is a nice golden brown color, flip, and do the same for the other side. It typically takes about 8 minutes on each side.
- Remove the chicken breasts from the skillet. Pat with paper towels to remove any excess oil.
- Serve and enjoy!
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