Parmesan Crusted Chicken Romano – Delight in the savory crunch of Parmesan Crusted Chicken Romano. A classic dish. That marries tender chicken with a golden, cheese-infused crust. Paired with spaghetti and a rich marinara sauce. This meal offers a perfect balance of comfort. And flavor. Ideal for a family dinner. Or a special weekend meal.
I first tried making Parmesan Crusted Chicken Romano on a cool fall evening. Aiming to bring a touch of Italian flair to our dinner table. The kitchen buzzed with anticipation. As I prepared the chicken. And the aroma of sizzling cheese and breadcrumbs filled the air. My family’s reaction was priceless. My husband praised the perfect crust. And even my usually fussy child asked for seconds. It was a delightful meal. That turned into a cherished family favorite. Requested time and again.
What makes this Parmesan Crusted Chicken Romano truly stand out?
What makes this Parmesan Crusted Chicken Romano stand out? Firstly, the combination of Pecorino and Parmesan cheeses in the crust. Not only ensures a crispy finish. But also infuses each bite with rich, savory flavors. The use of both olive oil. And butter for frying. Adds a hint of complexity. To the dish’s texture and taste. Moreover, serving it atop spaghetti. Tossed in a warm marinara sauce. Makes it a complete. Satisfying meal. That’s both filling and flavorful. It’s a restaurant-quality dish. That you can enjoy. In the comfort of your home.
What You Need To Make This Parmesan Crusted Chicken Romano Recipe?
Chicken Tenderloins: Tender and quick-cooking. Ideal for a fast and flavorful meal.
Pecorino Romano and Parmesan Cheese: These cheeses add a rich, salty depth to the crust. With Pecorino bringing sharpness and Parmesan adding a nutty flavor.
Panko Breadcrumbs: Panko ensures a crunchier, airier crust than traditional breadcrumbs. Perfect for achieving that delightful crispy texture.
Olive Oil and Butter: Using both in cooking adds layers of flavor. Olive oil for its fruitiness. And butter for its rich, creamy notes.
Marinara Sauce: A vibrant, tomato-rich sauce complements the savory chicken. Adding moisture and tang to the pasta.
Fresh Parsley: Adds a burst of freshness and color. Brightening up the rich flavors of the dish.
Steps To Make Parmesan Crusted Chicken Romano:
Step 1: Prepare the Chicken: Flatten chicken to 1/4-inch thickness; season with salt and pepper.
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Step 2: Setup Dredging Stations: Flour on one plate, beaten eggs in a bowl, and a mix of cheeses and breadcrumbs on another plate.
Step 3: Bread the Chicken: Dredge each piece in flour, dip in egg, then coat in the cheese-breadcrumb mixture.
Step 4: Cook Spaghetti: Boil spaghetti until al dente, about 12 minutes.
Step 5: Fry the Chicken: In a mix of olive oil and butter, fry the chicken until golden and cooked through.
Step 6: Combine and Serve: Toss spaghetti with marinara sauce, top with chicken, and garnish with parsley.
Tip:
Let the Breaded Chicken Rest Before Frying: After breading your chicken tenderloins. Let them rest on a wire rack. For about 10 minutes before frying. This waiting period helps the breading mixture adhere better to the chicken. Ensuring it doesn’t fall off during cooking. It also allows the flour to absorb moisture from the egg. Creating a more cohesive layer. That turns extra crispy when fried. This simple step. Can make a significant difference. In achieving that perfect golden crust you’re after.
Frequently Asked Questions:
Can I make this dish gluten-free?
Absolutely! Swap the all-purpose flour and panko breadcrumbs. For gluten-free alternatives. To enjoy the same great taste.
What can I use instead of chicken tenderloins?
Chicken breasts, thinly sliced or pounded thin. Are a great alternative. If tenderloins aren’t available.
How can I keep the chicken crispy?
Serve immediately after cooking. Or keep it warm in an oven set at a low temperature. To maintain its crispiness until serving.
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Planning to try this recipe soon? Pin it for a quick find later!
Parmesan Crusted Chicken Romano
Ingredients
- 1 1/2 lb chicken tenderloins
- Salt and pepper to taste
- 2/3 c all-purpose flour
- 2 large eggs lightly beaten
- 1 c pecorino Romano cheese grated
- 1/3 c grated Parmesan cheese
- 2/3 c plain panko breadcrumbs
- 8 oz spaghetti
- 1/4 c olive oil
- 2 tbsp unsalted butter
- 2 c marinara sauce
- 6 small fresh parsley sprigs for garnish optional
Instructions
- Prepare the Chicken: Flatten chicken tenderloins to 1/4-inch thickness using a meat mallet. Season with salt and pepper.
- Set Up Dredging Stations: Arrange three plates: one with flour, one with beaten eggs, and one with a mix of grated Pecorino Romano, Parmesan, and breadcrumbs.
- Bread the Chicken: Dredge each tenderloin first in flour, then dip in egg, and finally coat thoroughly in the cheese and breadcrumb mixture. Set aside on a plate.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 12 minutes. Drain.
- Cook Chicken: In a large skillet, heat olive oil and butter over medium-high. Fry the breaded chicken until golden and cooked through, about 3-4 minutes per side. Remove and keep warm.
- Heat Sauce and Pasta: Return the drained spaghetti to the pot, stir in marinara sauce, and heat through.
- Serve: Plate the spaghetti and top with chicken tenderloins. Garnish with fresh parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
