Cathy LaFay Recipe

Chicken Alla Romana

By Cathy LaFay CathyCat67

Recipe Rating:
Cooking Method:
Stove Top

Cathy's Story

This is how my mom (Romana) made her chicken cutlets. Oh so good!!


thin sliced boneless skinless chicken cutlets
1/2 c
salt free seasoned bread crumbs
handfuls of grated cheese (i use parmesan)
handfuls of potato flakes
1 Tbsp
ev olive oil plus enough to coat the bottom of the skillet.
4 clove
garlic minced
1 can(s)
14 oz diced italian herb tomatoes
1/3 c
white wine
red pepper flakes to taste
4 or 5 leaves of fresh basil (fresh works best)

Directions Step-By-Step

In a shallow plate combine breadcrumbs, cheese and potato flakes.
Spray each chicken piece front and back with either pam or olive oil in a mister.
Dredge chicken into breadcrumb mixture and coat both sides.
Coat the bottom of a non stick skillet with olive oil on medium heat add the chicken and cook both sides through and until golden brown. About 3 minutes each side for thin cutlets. You'll have to cook them in batches. Transfer to a plate and cover with foil to keep warm.
In the same pan add a tablespoon of olive oil and garlic until it just starts to get golden add red pepper flake and then add about a 1/3 cup of white wine. Finally add the tomatoes and basil. Cook for a few minutes stirring until sauce slightly thickens.
Put each cutlet in a plate, spoon sauce over cutlets and serve.
I usually make garlic bread and a salad with this.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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1 Comment

Jan 24, 2012 - Carol Junkins shared this recipe with discussion groups: CHATTERBOX CHICKEN DISHES What's Cookin' Today?