Parmesan Crusted Chicken Romano
The Parmesan Crusted Chicken Romano. Is more than just a meal. It's a celebration of texture. And taste. Each bite of the tender chicken tenderloins. Enrobed in a golden crust of Pecorino and Parmesan cheeses. Offers a satisfying crunch. That melts into the flavors of Italy. With every chew. Paired with al dente spaghetti. Swirled in a rich, herb-infused marinara sauce. This dish brings the warmth. And joy of a family gathered around the dinner table. Sharing stories. And savoring moments together.
6 Servings
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
To adapt this Parmesan Crusted Chicken Romano for a gluten-free diet. Without sacrificing flavor or texture. Make a couple of simple swaps. Replace the all-purpose flour. With your favorite gluten-free flour blend. A good choice for maintaining the right dredging consistency. For the panko breadcrumbs. Opt for a gluten-free version. Which is readily available. And will still give you that desirable crispy crust. Lastly, ensure your spaghetti is gluten-free. By choosing pasta made from rice, and corn. Or a blend of gluten-free grains. These changes will let you enjoy this delicious, crispy chicken dish. While keeping your meal completely gluten-free!