Chicken Romano Cutlets (Printable)
Tender chicken cutlets crusted with Romano and breadcrumbs, pan-fried until golden and served with lemon.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds total)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 cup grated Romano cheese
08 - 1 cup plain breadcrumbs
09 - 2 tablespoons chopped fresh parsley
→ For Frying
10 - 1/3 cup olive oil or vegetable oil
11 - 2 tablespoons unsalted butter
→ To Serve
12 - Lemon wedges
13 - Extra chopped parsley (optional)
# How to Make It:
01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and freshly ground black pepper.
02 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine grated Romano cheese, plain breadcrumbs, and chopped parsley in the third.
03 - Dredge each chicken breast in flour, shaking off any excess. Dip into the egg mixture, then firmly press into the Romano-breadcrumb mixture to ensure a thorough coating.
04 - Heat olive oil and unsalted butter in a large skillet over medium heat. When hot, add the breaded chicken cutlets in batches as needed. Cook 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer cooked cutlets to a plate lined with paper towels.
05 - Arrange cutlets on serving plates. Garnish with extra chopped parsley and serve immediately with lemon wedges.
# Expert Suggestions:
01 -
- The cheesy breading balloons into a deeply savory crust, reminding me of the fanciest restaurant entrees—minus the price.
- Even people who claim they don’t like chicken will nudge you for seconds when you serve these with plenty of lemon on the side.
02 -
- If the pan isn’t hot enough, you’ll get greasy cutlets instead of a crisp crust—always preheat longer than you think.
- Letting the breaded cutlets rest for several minutes before frying seriously boosts crunch factor (I learned this after countless trials).
03 -
- A meat mallet makes all the difference—don’t be afraid to pound them thinner than you think is necessary.
- Mixing butter with oil not only adds flavor but helps prevent burning during frying.