Chicken Romano
Romano-crusted chicken filets served with tangy marinara and spaghetti noodles. Chicken Romano is golden, crispy, flavorful, and sure to be your family's new favorite meal.
Servings: 2 people
Ingredients
- 4 boneless skinless chicken cutlets
- 2 eggs
- ½ cup grated romano cheese
- ¼ cup panko breadcrumbs
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup vegetable oil for frying
- 16 ounces Homemade Marinara
- 12 ounces cooked spaghetti
- Additional grated romano cheese for garnish
Instructions
- In a shallow platter or plate, whisk 2 eggs. In a separate platter or plate, whisk together ½ cup grated romano cheese, ¼ cup panko breadcrumbs, ½ teaspoon salt, ½ teaspoon pepper, and ¼ cup all-purpose flour. Have a third plate ready to hold the breaded chicken.
- One cutlet at a time, dip 4 boneless skinless chicken cutlets in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
- Place the egg-coated chicken cutlet in the cheese and flour mixture, and coat all sides completely. Place the breaded chicken onto the empty plate.
- In a large skillet, heat ¼ cup vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 8-10 minutes per side. The internal temperature of the chicken should reach 165 degrees fahrenheit.
- Once all your chicken is cooked, serve over 12 ounces cooked spaghetti with 16 ounces Homemade Marinara and Additional grated romano cheese for garnish.
Nutrition
Calories: 474kcal | Carbohydrates: 82g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1776mg | Potassium: 847mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1222IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 6mg
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