crispy chicken romano
From one of those index card-sized free recipes c/o the grocery store. Source unknown.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 5 - (approx. 5 ounce) skinless chicken breasts or thighs, pounded to 1/4" thickness
- 1 cup freshly grated romano cheese (asiago, reggiano, grana padano or similar)
- 1/2 cup fine breadcrumbs or panko, more if needed
- 2 tablespoons flour, more if needed
- 2 - eggs, lightly beaten
- 1/4 cup grape seed oil (or similar oil that can withstand high heat)
- 2 tablespoons fresh lemon juice
- GARNISHES:
- - *fresh* basil leaves
- - lemon slices
How To Make crispy chicken romano
-
Step 1Preheat broiler to HIGH. Sprinkle both side of chicken with salt and pepper.
-
Step 2In a shallow prep dish combine 3/4 cup of the cheese, breadcrumbs/panko and flour; mix well.
-
Step 3Place the whisked eggs in another prep bowl. Dip chicken in eggs first then roll in the cheese/breadcrumbs, pressing to adhere if necessary.
-
Step 4In 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.
-
Step 5Transfer chicken to a serving platter and garnish with a light sprinkle of cheese, lemon slices and fresh basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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