Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 cup grated Romano cheese
- 1 cup Italian-style breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup olive oil (for frying)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Chicken: Lay the chicken breasts on a cutting board and slice them horizontally if thick. Pound each to ½-inch thickness for even cooking.
- Set Up the Breading Station: In three shallow bowls:
- Bowl 1 – Add the flour.
- Bowl 2 – Whisk eggs and milk together.
- Bowl 3 – Combine Romano cheese, breadcrumbs, salt, pepper, garlic powder, and paprika.
- Coat the Chicken: Dredge each piece in flour, dip into the egg mixture, then coat in the Romano-breadcrumb mix, pressing gently to adhere.
- Pan-Fry: Heat olive oil in a skillet over medium heat. Cook the chicken 3–4 minutes per side until golden brown. Work in batches if needed.
- Finish in the Oven: Preheat oven to 375°F (190°C). Transfer chicken to a baking sheet and bake for 10 minutes until cooked through.
- Serve: Let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
- Use freshly grated Romano for the best flavor and crispiness.
- Pair with pasta, mashed potatoes, or a simple salad for a full meal.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Pan-Fried, Oven-Baked
- Cuisine: Italian-American