Chicken Romano is the ultimate elevated chicken cutlets. Seasoned panko breadcrumbs loaded with Romano cheese, herbs and lemon zest. Fried until golden brown and topped with cheese!
Chicken Romano Recipe
If you have never had chicken Romano you are in for a treat. Not only is this a simple 30 minute dinner that the whole family will love, it is so flavorful!
What better way to elevate chicken cutlets then to cover then in light and airy panko breadcrumbs seasoned with fresh herbs, lemon zest and Romano cheese! Similar to parmesan cheese, Romano cheese adds a salty and cheesy flavor to these cutlets.
The cutlets are fried until golden brown and then topped with a mix of mozzarella and provolone cheese. Baked until the cheese is melted and served with lemon wedges.
The lemon in this dish adds the perfect pop of tangy freshness. This chicken Romano is a must try meal that the whole family will love!
What is in Chicken Romano?
- Chicken – boneless skinless chicken breast is sliced in half lengthwise creating the cutlets and are pounded to tenderize them
- Panko Bread Crumbs – are a light and airy bread crumb. You can also use Italian style bread crumbs
- Romano Cheese – is what makes this dish. It is a salty hard cheese, similar to Parmesan. If you cannot find Romano cheese you can substitute with Parmesan
- Herbs and Spices – oregano, basil, parsley, garlic powder, salt and pepper – are added to the panko breadcrumbs to season them. Dried or fresh oregano, basil and parsley can be used. I love making this dish in the summer and using garden fresh herbs!
- Mozzarella and Provolone Cheese – for an added layer of flavor (and who doesn’t love cheese?!) a mix of mozzarella and provolone cheese is baked on top of the cutlets. Any blend of white cheese can be used but the combination of mozzarella and provolone is my personal favorite!
- Lemon – the unique flavor of chicken Romano is the addition of fresh lemon zest into the panko breadcrumb coating. Lemon wedges are also served as a garnish with the plated dish. There is something special about the fresh squeeze of lemon juice on the crispy cutlets!
- Dredging – to ensure the panko breadcrumbs stick to the chicken cutlets, the chicken is first coated in flour, then whisked egg and finally the seasoned panko breadcrumbs
How to Make Chicken Romano
Full printable recipe at bottom of page
Prepare Chicken Cutlets
1 Season each side of the chicken cutlets with salt and pepper.
2 Prepare a coating/dredging station with 3 shallow bowls.
3 In one bowl, prepare the seasoned panko bread crumbs. Mix together the panko bread crumbs, Romano cheese, oregano, basil, parsley, garlic powder, salt, pepper and lemon zest.
4 In another bowl, whisk the eggs.
5 In the third bowl add the flour.
6 Working with 1 chicken cutlet at a time, coat the chicken in the flour on both sides and shake off the excess. Then, dip the chicken in the whisked egg and let the excess drip off. Finally, coat the chicken with the seasoned panko breadcrumbs on both sides. Use your hands to press the crumbs into the chicken to ensure it sticks.
7 Transfer the coated chicken to a plate and then repeat with all remaining chicken cutlets.
Cook Chicken Cutlets
8 In a large frying skillet or pan heat enough oil to cover the bottom of the pan (approximately ½ – 1 cup). Heat over medium high heat.
9 Once oil is shimmering, working in batches fry the chicken cutlets about 2-3 minutes per side or until golden brown. Only flip the chicken once to avoid the crumb coating falling off. Do not overcrowd the pan, depending on the size of your pan fry 2 – 3 cutlets at a time.
10 Remove the cooked chicken from the pan and then drain on a wire rack or plate with a paper towel.
11 Preheat oven to 350°F.
12 Transfer all cooked chicken to a baking sheet lined with parchment paper, tin foil sprayed with non stick cooking spray.
13 Mix together the shredded mozzarella and provolone (or cheese of choice). Then, add 2-3 spoonful’s to the top of each piece of chicken.
14 Bake the chicken until the internal temperate reaches 165°F, about 8 – 10 minutes. The cheese will be nice and melted.
Remove from oven, top with parsley and serve with lemon wedges. Enjoy!
AIR FRYER COOKING METHOD
Preheat Air Fryer to 400°F. Generously spray both sides of the cutlets with cooking spray. Working in batches, add the cutlets to the air fryer in a single layer and cook for 5-8 minutes per side or until golden brown and the chicken is cooked through. Remove from the air fryer. Repeat with remaining cutlets until all cutlets are cooked.
Mix together the shredded mozzarella and provolone (or cheese of choice) and add 2-3 spoonful’s to the top of each piece of chicken. sprinkle in a mound over chicken.
Return to air fryer and cook for 2-3 minutes or until the cheese melts. Serve and enjoy!
Can Chicken Romano be Made in Advance?
YES! The chicken cutlets can be prepared and coated in the seasoning panko breadcrumbs up to 24 hours in advance. Remove from the fridge 15 minutes before cooking to bring the chicken to room temperature. Then fry the cutlets and continue with the recipe as normal.
Looking for More Family Friendly Chicken Dinners?
These are some of my families favorite weeknight dinners!
- Buffalo Chicken Fajitas – extra crispy chicken cutlets coated in panko breadcrumbs. Served fajita style with sautéed onions and peppers, shredded cheese and ranch dressing!
- Chicken Marsala – the perfect one pan weeknight dinner the whole family will love! Tender chicken cutlets in a savory mushroom gravy.
- Sesame Chicken – better than takeout tender and crispy chicken tossed in a savory sesame sauce! Serve with rice and enjoy!
Enjoy!
– Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Chicken Romano
Equipment
Ingredients
Chicken
- 4 boneless skinless chicken breasts, halved lengthwise, and pounded to desired thickness (optional)
- ½ tsp salt
- ½ tsp pepper
Coating
- 1 cup panko bread crumbs
- 1 cup Romano cheese, shredded
- 1 tbsp fresh oregano, or ½ tbsp dried
- 1 tbsp minced fresh basil, or ½ tbsp dried
- 1 tbsp minced fresh parsley, or ½ tbsp dried
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- Zest of 1 lemon
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup oil for frying, canola, olive oil, or oil of choice
Cheese Topping
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup provolone cheese, or mozzarella, shredded
Garnish
- fresh chopped parsley, optional
- lemon wedges for serving, optional
Instructions
- Sprinkle each side of the chicken cutlets with salt and pepper.
- Prepare a coating/dredging station with 3 shallow bowls.
- In one bowl, prepare the seasoned panko bread crumbs. Mix together the panko bread crumbs, Romano cheese, oregano, basil, parsley, garlic powder, salt, pepper and lemon zest.
- In another bowl, whisk the eggs.
- In the third bowl add the flour.
- Working with 1 chicken cutlet at a time, coat the chicken in the flour on both sides and shake off the excess. Then, dip the chicken in the whisked egg and let the excess drip off. Finally, coat the chicken with the seasoned panko breadcrumbs on both sides. Use your hands to press the crumbs into the chicken to ensure it sticks.
- Transfer the coated chicken to a plate and repeat with all remaining chicken cutlets.
- In a large frying skillet or pan heat enough oil to cover the bottom of the pan (approximately ½ – 1 cup). Heat over medium high heat. Or preheat Air Fryer to 400°F and only follow step 16 for cooking.
- Once oil is shimmering, working in batches fry the chicken cutlets about 2-3 minutes per side or until golden brown. Only flip the chicken once to avoid the crumb coating falling off. Do not overcrowd the pan, depending on the size of your pan fry 2 – 3 cutlets at a time.
- Remove the cooked chicken from the pan and drain on a wire rack or plate with a paper towl.
- Preheat oven to 350°F.
- Transfer all cooked chicken to a baking sheet lined with parchment paper, tin foil sprayed with non stick cooking spray.
- Mix together the shredded mozzarella and provolone (or cheese of choice) and add 2-3 spoonfuls to the top of each piece of chicken. sprinkle in a mound over chicken
- Bake the chicken until the internal temperate reaches 165°F, about 8 – 10 minutes. The cheese will be nice and melted.
- Remove from oven, top with parsley and serve with lemon wedges. Enjoy!
- AIR FRYER COOKING METHODGenerously spray both sides of the cutlets with cooking spray. Working in batches, add the cutlets to the air fryer in a single layer and cook for 5-8 minutes per side or until golden brown and the chicken is cooked through. Remove from the air fryer. Repeat with remaining cutlets until all cutlets are cooked.Mix together the shredded mozzarella and provolone (or cheese of choice) and add 2-3 spoonful's to the top of each piece of chicken. sprinkle in a mound over chickenReturn to air fryer and cook for 2-3 minutes or until the cheese melts. Serve and enjoy!