Chicken Alla Romana

Chicken Alla Romana

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Cathy LaFay


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


★★★★★ 1 vote

Stove Top


  • 6
    thin sliced boneless skinless chicken cutlets
  • 1/2 c
    salt free seasoned bread crumbs
  • 4
    handfuls of grated cheese (i use parmesan)
  • 2
    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)

How to Make Chicken Alla Romana


  1. In a shallow plate combine breadcrumbs, cheese and potato flakes.
  2. Spray each chicken piece front and back with either pam or olive oil in a mister.
  3. Dredge chicken into breadcrumb mixture and coat both sides.
  4. 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.
  5. 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.
  6. Put each cutlet in a plate, spoon sauce over cutlets and serve.
  7. I usually make garlic bread and a salad with this.

Printable Recipe Card

About Chicken Alla Romana

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

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