Description
A comforting and indulgent Chicken Romano recipe with a crispy breadcrumb-Parmesan crust, served with marinara sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, about 6 to 8 ounces each, patted dry
- 1 cup fine breadcrumbs, plain or Panko
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 2 large eggs, beaten with a splash of milk
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 cup marinara sauce, warmed
- Fresh parsley, chopped, for finishing
- Lemon wedges, optional, for serving
Instructions
- Season the chicken lightly with salt and pepper, then dredge each breast in flour, shaking off the excess.
- Dip into the beaten eggs, then press into the breadcrumb-Parmesan mixture, coating well on both sides.
- Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter foams.
- Add the chicken, working in batches if needed, and cook 3 to 4 minutes per side, until golden brown and cooked through to 165°F, reducing heat if crumbs brown too quickly.
- Transfer the chicken to a plate and spoon warmed marinara over each piece, then sprinkle with extra Parmesan and chopped parsley.
- Let rest 2 minutes before serving, with lemon wedges on the side if desired.
Notes
For a lighter version, skip the butter and finish with a squeeze of lemon. If you prefer spice, add red pepper flakes to the marinara.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 290mg