If you have never tasted chicken Romano, you are in for a treat. This dish is excellent and only takes 30 minutes to prepare; the entire family will love it! Rolling chicken cutlets in fluffy, light panko breadcrumbs seasoned with Romano cheese, fresh herbs, and lemon zest is the best way to boost their taste. Like parmesan cheese, romano cheese imparts a salty, cheesy flavor to these cutlets.
This classic chicken Romano recipe uses Parmesan cheese instead of Romano cheese to make a simple and delectable weekday meal. It is possible to use Romano cheese, although it is a little stronger and saltier. Using Parmesan as a substitute for some demanding diners at your table is ideal. The pinnacle of enhanced chicken cutlets is chicken romano.
What is in Chicken Romano?
Chicken cutlets are made by slicing a boneless, skinless chicken breast in half lengthwise. The cutlets are then pounded to make them soft. A fluffy and light bread crumb is panko bread crumbs, and you can also use breadcrumbs made in Italy. Romano cheese, a firm, salty cheese that resembles Parmesan, gives this dish its flavor. The herbs and spices of oregano, basil, parsley, garlic powder, salt, and pepper are added to the panko breadcrumbs to season them.
Parmesan cheese may be used as a substitute if Romano cheese is unavailable. Parsley, basil, and oregano can be used either fresh or dried. I adore preparing this dish in the summer using herbs from the garden! A mixture of mozzarella and provolone cheese is baked on top of the cutlets to offer another layer of taste (and who doesn’t love cheese. Any white cheese combination can be utilized, but my favorite is mozzarella and provolone! Lemon: Adding fresh lemon zest to the panko cracker coating gives chicken Romano its distinctive flavor.
Along with the plated dish, lemon wedges are also provided as a garnish. The crisp cutlets with a fresh splash of lemon juice are fantastic. Dredging: The chicken cutlets are coated with flour, whisked with egg, and then seasoned with panko breadcrumbs to ensure that the panko crumbs adhere to the chicken.
The Difference Between Romano and Parmesan Cheese
One drawback of Chicken Romano is that not everyone enjoys Romano cheese, also known as Pecorino Romano cheese. It is more robust and saltier than Parmesan cheese and is manufactured from sheep’s milk. Since it is made from cow’s milk and is much milder than other cheeses, most picky eaters, particularly children, probably favor parmesan.
Perhaps you enjoy the flavor of Romano cheese. In that case, replace the Romano in the recipe below with Parmesan. Asiago cheese is an additional option; use an aged Asiago with a firmer texture.
How to Make Chicken Romano?
A complete, flavorful supper that can be prepared and served in under 30 minutes? Count me in! Keep the sides straightforward, such as a small salad or serving of noodles, and you’ll have a filling meal with little effort.
The iconic Cheesecake Factory meal can be easily replicated at home with this crusted Chicken Romano, which is also considerably less expensive to create. The chicken cutlets have a phenomenally crunchy coating that doesn’t feel heavy, thanks to three thin layers of flour, egg, and cheese.
The flour coating is seasoned with salt and pepper to let the Romano cheese shine. Ensuring the chicken cutlets are thin is the secret to a great crusted chicken Romano. The chicken breasts won’t cook through quickly enough if you leave them whole and won’t taste like the Cheesecake Factory dish. The breading layers shouldn’t be applied too thickly to avoid an uneven and poorly crisped surface. Before continuing, be sure to shake off any extra flour or egg.
Ingredients
Chicken
- Four boneless, skinless chicken breasts were divided in half along their lengths and pounded to the required thickness (optional)
- 12 teaspoons of salt
- 1/2 tsp pepper
Coating
- Panko breadcrumbs, 1 cup
- 1 cup of shredded Romano cheese
- 1/2 tbsp dried oregano or one tablespoon fresh
- basil, either fresh or dried, chopped, one tablespoon
- One tablespoon fresh chopped parsley or 1/2 tablespoon dried
- Garlic powder, one teaspoon
- 1/tsp. salt
- 1/2 tsp pepper
- One lemon’s zest
- two huge eggs
- all-purpose flour, 1 cup
- 12 cups of your preferred oil for fryings, such as canola or olive oil
Cheese Topping
- Shredded half a cup of mozzarella cheese
- 1/2 cup shredded mozzarella or provolone cheese
Garnish
- optional fresh parsley chopped
- serving lemon wedges, optional
Instructions
- Sprinkle salt and pepper on both sides of the chicken cutlets.
- A coating/dredging station with three small bowls should be ready.
- Prepare the seasoned panko bread crumbs in a single basin. Combine the panko bread crumbs with the Romano cheese, oregano, basil, parsley, garlic powder, salt, pepper, and lemon zest.
- Whisk the eggs in another basin.
- Add the flour to the third bowl.
- Shake off any excess flour after coating each chicken cutlet, one at a time, in the flour. Next, paint the chicken with the whisked egg, letting the extra drop off. Finally, cover both sides of the chicken with the seasoned panko breadcrumbs. To make sure the crumbs stick, push them into the chicken with your hands.
- Repeat with the remaining chicken cutlets, then transfer the coated chicken to a platter.
- Heat enough oil to cover the bottom of a sizable frying pan (about 1/2 to 1 cup). Heat at a medium-high temperature. Alternately, prepare the Air Fryer to 400°F and only cook according to step 16.
- Working in batches, cook the chicken cutlets in the shimmering oil for two to three minutes on each side, or until golden brown. To prevent the chicken’s crumb covering from coming off, only flip it once.
- Depending on the size of your pan, fry no more than 2 to 3 cutlets at once.
- Please remove the cooked chicken from the pan and let it air dry on a dish or wire rack covered with paper towels.
- Set the oven to 350°F.
- All cooked chicken should be transferred to a baking sheet covered with parchment paper or tin foil coated with nonstick cooking spray.
- Add a few spoonfuls of the cheese of your choice—a mixture of shredded mozzarella and provolone—to the top of each piece of chicken. Sprinkle generously over the chicken.
- Bake the chicken for 8 to 10 minutes, or until the internal temperature reaches 165°F.
- 10 seconds. It will be nicely melted cheese.
- Serve with lemon wedges after taking the baking sheet out of the oven. Enjoy!
Air Fryer Cooking Method
- Spray cooking spray liberally on the cutlets’ top and bottom surfaces. The cutlets should be added to the air fryer in a single layer while working in batches. Cook for 5-8 minutes on each side or until golden brown and the chicken is thoroughly cooked. From the air fryer, remove. Continue until all of the cutlets have been cooked.
- Add a few spoonfuls of the cheese of your choice—a mixture of shredded mozzarella and provolone—to the top of each piece of chicken. Sprinkle generously over the chicken.
- Re-heat the air fryer for two to three minutes to allow the cheese to melt. Dispense and savor!
Is it Better to Bake Chicken at 350 or 400?
Because they will cook faster and develop more color at a higher temperature, baking chicken breast at 400 F is preferable to 350 F. However, if you’re pressed for time, here is how long the chicken should bake at 400°F: After completing Step 1 above, bake the chicken pieces in a 400°F oven, uncovered, for 25 to 30 minutes, or until the chicken is cooked through (using baked chicken temperatures above).
Both 350 and 400 degrees Fahrenheit are typical baking temperatures for chicken; however, 350 degrees is more likely to produce a juicier, more tender chicken, while 400 degrees make a crispier exterior. You should bake chicken breast at 450 degrees Fahrenheit. It will stay juicy and wet by baking it at a high temperature for a bit, which will also assist in keeping it from drying out. You have two options: bake the chicken for 30 minutes at 350 degrees Fahrenheit, or
How do you Prevent Chicken in the Oven from Drying Out?
Start by bringing the chicken for 20 to 30 minutes in a solution of water and a few teaspoons of salt. This will increase the chicken breasts’ inherent flavor and moisture, giving you a piece of incredibly soft meat. The only step that will genuinely guarantee that your chicken won’t be dry or rough is this one.
The short answer to this reader’s issue is that you are overcooking the chicken, which is why it is dry. The only method to guarantee that chicken breast stays moist during cooking is to carefully follow a small set of guidelines, which is regrettably extremely strict. Food safety is the primary concern here. To keep the chicken breast soft and juicy, cook at a lower heat for longer.
Just bake until the internal temperature reaches 160° F, and then cover with foil to continue cooking until the internal temperature is safe—line a pan or baking sheet with foil or parchment paper for simple cleanup. Olive oil gives chicken more flavor and keeps it moist. It is as simple as prepping and baking to bake chicken at home, whether in parts or as an entire bird. Since chicken can be baked both covered and uncovered, you never have to worry about it. Additionally, once your chicken is in the oven, you can leave it there until you need to check the temperature.
Is There a Difference Between Chicken Parmesan and Chicken Parmigiana?
This one will surprise you; it’s the same food! The dish’s name is the only difference between chicken Parmigiana and Parmesan. Additionally, you might presume that this meal is Italian, given the name “chicken Parmigiana.” Chicken Parmesan is an American dish, although having (in a way) Italian roots. You probably already know and like the same delectable, mouthwatering dish called chicken parmesan or chicken Parmigiana.
It is a breaded chicken cutlet covered in a thick layer of melted provolone or mozzarella. Due to the name’s origin in the Italian word for parmesan cheese, Parmigiano, chicken Parmigiana has an Italian sound. However, The Silver Spoon, the holy book of Italian cuisine, only contains one recipe that calls for eggplant and uses the phrase “parmigiana.” The dish resembles the Greek cuisine moussaka somewhat, but without the meat.
How do you Keep Chicken Moist when Baking?
Start by bringing the chicken for 20 to 30 minutes in a solution of water and a few teaspoons of salt. This will increase the chicken breasts’ inherent flavor and moisture, giving you a piece of incredibly soft meat. This one is the only step that will guarantee that your chicken won’t be harsh or dry. Dry chicken breasts are possible; after all, they aren’t as fatty as other portions of the bird. However, a good marinade, brine, or rub wonders for the meat’s flavor and moisture retention.
A straightforward salt and pepper rub will do if you’re after simplicity. Chicken stock or broth is the finest liquid to add taste and moisture to dry chicken. Over medium heat, warm the broth until it is hot but not boiling. Place the shredded chicken in the pan and add enough liquid to cover it barely.
Add some basic sauce to moisten. Additional pasta sauces and condiments go well with chicken, including pesto, barbecue sauce, and soy sauce. If you’re feeling very sophisticated, you could even make your own. Try combining hot sauce and lemon juice to give the chicken a tangy kick.
Conclusion
This chicken romano dish crosses between chicken parmesan and The Cheesecake Factory’s crusted chicken romano. You might be unsure of what chicken romano with crust is. A thin chicken breast is coated with Romano cheese and panko breadcrumbs before being pan-fried, topped with marinara sauce and fresh mozzarella cheese, and baked until the cheese is melted and gorgeous.
It is lovely, I assure you. The key to the unique texture of this chicken is to make your romano cheese powder-like. Unless your box grater has tiny holes, in which case it might work, we find that processing it in a food processor is the easiest way to achieve the ideal texture. You’re looking for anything with a parmesan cheese powder-like texture (the kind that comes unrefrigerated in a cylindrical container).
