Crispy Chicken Romano



From one of those index card-sized free recipes c/o the grocery store. Source unknown.


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 5
    (approx. 5 ounce) skinless chicken breasts or thighs, pounded to 1/4" thickness
  • 1 c
    freshly grated romano cheese (asiago, reggiano, grana padano or similar)
  • 1/2 c
    fine breadcrumbs or panko, more if needed
  • 2 Tbsp
    flour, more if needed
  • 2
    eggs, lightly beaten
  • 1/4 c
    grape seed oil (or similar oil that can withstand high heat)
  • 2 Tbsp
    fresh lemon juice

  • ·
    *fresh* basil leaves
  • ·
    lemon slices

How to Make Crispy Chicken Romano


  1. Preheat broiler to HIGH. Sprinkle both side of chicken with salt and pepper.
  2. In a shallow prep dish combine 3/4 cup of the cheese, breadcrumbs/panko and flour; mix well.
  3. Place the whisked eggs in another prep bowl. Dip chicken in eggs first then roll in the cheese/breadcrumbs, pressing to adhere if necessary.
  4. In a large ovenproof skillet heat the oil over medium-high heat. Add chicken and cook 3-5 minutes per side or until chicken pieces are golden brown and no longer pink. Garnish remaining cheese over the chicken and place in oven. Broil 1 to 2 minutes or *just* until the cheese melts.
  5. Transfer chicken to a serving platter and garnish with a light sprinkle of cheese, lemon slices and fresh basil.

Printable Recipe Card

About Crispy Chicken Romano

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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