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From @Back Porch Cookin' and Reminiscin'

Chicken Romano

25 min · Serves 2

25 mintotal
15 minhands on
12steps
2servings

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Ingredients

For the chicken

  • 2 large boneless, skinless chicken breasts, butterflied and pounded thin
  • 1/2 cup all-purpose flour
  • 1 tbsp garlic powder
  • 1/2 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • 1/2 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter

Method

For the chicken

  1. Butterfly the chicken breasts and pound them thin and even.

  2. Set up three shallow coating stations side-by-side.

  3. In the first station, combine the flour, garlic powder, Italian seasoning, salt, and pepper.

  4. In the second station, place the beaten eggs.

  5. In the third station, combine the Romano cheese and Parmesan cheese.

  6. Dredge each chicken breast in the flour mixture to coat completely, shaking off any excess.

  7. Dip the chicken into the beaten egg wash until fully coated.

  8. Transfer the chicken into the cheese mixture, pressing firmly so the cheese adheres evenly to both sides.

  9. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-low heat.

  10. Fry the chicken breasts for 4–5 minutes on the first side until golden brown.

  11. Turn the chicken over and cook for another 4–5 minutes until cooked through and golden brown.

    The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part.

  12. Remove the chicken from the skillet and serve immediately.

    Serve alongside cooked Alfredo pasta and green peas, with extra Alfredo sauce drizzled over the chicken.

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