Crusted Chicken Romano

Why You’ll Love This Recipe

This Crusted Chicken Romano strikes the perfect balance between crispy and juicy. The Romano cheese and panko breadcrumbs create a satisfying crunch, while the chicken inside remains tender and flavorful. The addition of mozzarella brings an extra layer of richness, and the hint of lemon zest and fresh parsley adds brightness. Whether you’re cooking for family or guests, this dish offers restaurant-quality results without the fuss. It’s perfect for any occasion—casual weeknight meals, weekend indulgence, or impressing dinner guests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets

• Salt and pepper to taste

• ¼ cup all-purpose flour

• 1 large egg

• 1 cup panko bread crumbs

• ½ cup grated Romano cheese

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon lemon zest

• 4 tablespoons avocado oil or olive oil

• 1 cup mozzarella cheese, shredded

directions

Prepare the Chicken:
Slice the chicken breasts into thin cutlets and pound them to an even thickness if needed. Season both sides of the chicken with salt and pepper.

Set Up Dredging Stations:
Prepare three shallow dishes: one with flour, one with the beaten egg, and one with a mixture of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest.

Dredge the Chicken:
Dip each chicken cutlet in the flour, then the egg, and finally coat with the panko mixture. Press the crumbs gently to ensure they stick well to the chicken.

Cook the Chicken:
Heat oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets in a single layer. Cook for 4–5 minutes per side, or until the cutlets are golden brown and cooked through.

Melt the Mozzarella:
Sprinkle shredded mozzarella cheese over each chicken cutlet. Cover the skillet and cook for another 2–3 minutes, allowing the cheese to melt.

Finish and Serve:
Remove from heat. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately with your favorite sides.

Servings and timing

Servings: 2–4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Herb variation: Add extra herbs like thyme or basil to the breadcrumb mixture for a different flavor profile.

• Spicy kick: Add red pepper flakes to the panko mixture for a hint of heat.

• Parmesan substitute: If you don’t have Romano, Parmesan cheese works well as a substitute.

• Vegetarian option: Replace chicken with eggplant cutlets or use plant-based mozzarella for a vegetarian version.

• Lemon zest variation: Use orange zest or lime zest for a citrusy twist.

• Panko alternative: Try using regular breadcrumbs if panko isn’t available.

• Baked version: For a lighter version, bake the chicken at 400°F (200°C) for 15–20 minutes, until the chicken is cooked through and golden.

• Extra creamy: Add a splash of cream to the mozzarella cheese before melting it over the chicken for a richer finish.

• Sautéed mushrooms: Add sautéed mushrooms on top of the chicken after the mozzarella melts for an extra savory touch.

• Sauce pairing: Serve with a light lemon butter sauce or marinara sauce on the side.

storage/reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating:
Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat in a skillet over medium heat, covering it to allow the cheese to melt again.

FAQs

Can I make this recipe ahead of time?

You can prepare the chicken cutlets and breading in advance, then store them in the refrigerator. Fry and assemble with mozzarella just before serving.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes, or until the chicken is golden and cooked through.

Can I use a different type of cheese?

Yes, Parmesan, provolone, or any melty cheese can be used as a substitute for mozzarella.

Can I freeze the breaded chicken?

Yes, you can freeze the breaded chicken cutlets before frying. Once frozen, store them in an airtight container for up to 3 months. Fry from frozen when ready to serve.

How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, the chicken should be golden brown on the outside and no longer pink in the center.

Can I make this dish without cheese?

Yes, you can skip the mozzarella if you prefer a lighter version, or try it with a different type of cheese.

Can I make this gluten-free?

Yes, substitute the all-purpose flour and panko bread crumbs with gluten-free alternatives, like almond flour and gluten-free breadcrumbs.

What sides go well with Crusted Chicken Romano?

This dish pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh green salad.

Can I use boneless thighs instead of breasts?

Yes, boneless skinless chicken thighs work well in this recipe, offering a slightly juicier result.

How do I make sure the breading stays on while frying?

Make sure to press the panko mixture firmly onto the chicken and avoid flipping the chicken too early to let the breading set properly.

Conclusion

Crusted Chicken Romano is the perfect combination of crispy, cheesy, and indulgent flavors that make for an unforgettable meal. Whether you’re cooking for a special occasion or looking to elevate your regular dinner routine, this recipe offers a satisfying, restaurant-quality experience right at home. The crispy exterior, juicy chicken, and melty mozzarella create a dish that’s sure to become a family favorite.