Crusted Chicken Romano

If you’re anything like me, there are nights when dinner needs to be fast, fabulous, and feel like something out of your favorite Italian bistro—even if your only guest is a picky 8-year-old and a tired spouse scrolling through TikTok. That’s where Crusted Chicken Romano swoops in like a dinnertime superhero.

This crispy, cheesy, golden delight is everything a weeknight meal should be: easy to whip up, loaded with flavor, and guaranteed to have your family asking for seconds (or at least not silently judging you from across the table). Whether you’re cooking for kids, impressing guests, or just treating yourself after a long day, this recipe brings restaurant-quality comfort to your kitchen—without the steep price tag or the hour-long wait.

Why You’ll Love This Crusted Chicken Romano

Let me paint the picture: a tender chicken cutlet, coated in crisp golden panko and Romano cheese, sizzling in a warm skillet. The edges are perfectly crunchy, the middle juicy as ever, and the finishing touch—a gooey layer of mozzarella that melts into every bite.

This dish isn’t just about flavor (although it scores major points there); it’s about ease, too. Crusted Chicken Romano uses simple pantry staples and takes under 30 minutes from fridge to table. It’s a dinner MVP that works for busy weeknights, cozy date nights, and even those “I have zero energy” Mondays.

Ingredients You’ll Need

Here’s what you’ll need to make this mouthwatering Crusted Chicken Romano:

• 2 large chicken breasts, sliced lengthwise into thin cutlets
• Salt and pepper, to taste
• ¼ cup (30 g) all-purpose flour
• 1 large egg, beaten
• 1 cup panko bread crumbs
• ½ cup (60 g) grated Romano cheese
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon zest
• 4 tablespoons (60 ml) avocado oil or olive oil
• 1 cup mozzarella cheese, shredded

Optional for serving: lemon wedges, extra parsley, and maybe a chilled glass of white wine (just saying).

Step-by-Step: How to Make Crusted Chicken Romano

Step 1: Prep the Chicken

Start by slicing your chicken breasts in half lengthwise so you end up with thin, even cutlets. Give them a quick pound with a meat mallet if they need flattening. Season both sides generously with salt and pepper.

Step 2: Set Up the Breading Stations

You’ll need three bowls (think of it like an assembly line).

• Bowl 1: all-purpose flour
• Bowl 2: beaten egg
• Bowl 3: a tasty mix of panko, grated Romano, parsley, and that zingy lemon zest

Step 3: Bread the Chicken

Dredge each cutlet in flour (shake off the excess), dip it in the egg, then coat it in the panko mixture. Press gently so the crust really sticks.

Step 4: Cook to Golden Perfection

Heat your oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Don’t crowd the pan—give those beauties some breathing room.

Step 5: Make It Cheesy

Sprinkle shredded mozzarella over each cutlet, then cover the skillet with a lid. Let it sit for 2-3 minutes until the cheese melts like a dream.

Step 6: Garnish & Serve

Top with fresh parsley and serve with lemon wedges for that extra pop of brightness. Pair it with a side salad, roasted veggies, or buttery noodles—whatever floats your dinner boat.

Aneta’s Tip Jar

• Don’t skip the lemon zest—it gives the dish that fresh lift and balances out the richness.
• Romano cheese too strong? Swap half for Parmesan if you prefer a milder bite.
• No panko on hand? Regular breadcrumbs will do, but you’ll miss that extra crunch.
• Make it spicy by adding a pinch of red pepper flakes to the breadcrumb mix—chef’s kiss!

And here’s a secret: This is my go-to when I need to impress but don’t want to spend hours in the kitchen. One night, I served this at a small dinner party with garlic butter noodles and roasted asparagus, and my guests genuinely thought I ordered from a fancy Italian spot. (I didn’t correct them. Shhh.)

FAQs About Crusted Chicken Romano

Conclusion

Crusted Chicken Romano is more than just dinner—it’s a little slice of comfort that brings everyone to the table (yes, even the teens). With a crispy coating, a cheesy center, and zesty notes, this dish is bound to be a weeknight favorite you’ll turn to again and again. So tie up that apron, turn on your favorite playlist, and let’s bring some chicken magic into your home tonight.

Explore More Chicken Magic Recipes You’ll Love

If you enjoyed the crispy goodness of Crusted Chicken Romano, you’re going to love diving into more flavorful and easy-to-make dishes from Chicken Magic Recipes. Whether you’re in the mood for something grilled, cheesy, or bursting with Mediterranean flair, we’ve got the perfect follow-up meals to keep your menu exciting all week long.

• Craving more crispy comfort food? Don’t miss our irresistibly Crispy Creamy Chicken Cordon Bleu—a melt-in-your-mouth favorite that’s both indulgent and totally doable on a weeknight.
• If the lemony zing in this dish caught your attention, try the zesty and savory Garlic Lemon Chicken Thighs for another punch of fresh flavor.
• Keep those cheesy cravings going with the gooey goodness of Mozzarella Stuffed Chicken—it’s comfort food with a cheesy twist you’ll be dreaming about.
• Want something summery and light to pair next time? Our refreshing Peach Caprese Grilled Chicken balances sweet and savory in the most delicious way.

These dishes are perfect complements to Crusted Chicken Romano and a great way to keep your meal planning flavorful and stress-free. Happy cooking, and don’t forget—you’ve got the magic in your kitchen!

Crusted Chicken Romano

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• Author: Aneta
• Total Time: 25 mins
• Yield: 4 servings 1x

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Description

Crusted Chicken Romano is a crispy, cheesy, and flavor-packed dish that brings the taste of a cozy Italian restaurant right to your kitchen. Coated in panko, Romano cheese, and lemon zest, then topped with melty mozzarella—this is a weeknight dinner that feels like a treat.

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Ingredients

Scale 1x2x3x

• 2 large chicken breasts, sliced lengthwise into thin cutlets

• Salt and pepper to taste

• ¼ cup (30 g) all-purpose flour

• 1 large egg, beaten

• 1 cup panko bread crumbs

• ½ cup (60 g) grated Romano cheese

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon lemon zest

• 4 tablespoons (60 ml) avocado oil or olive oil

• 1 cup mozzarella cheese, shredded

• Optional: lemon wedges and extra parsley for garnish

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Instructions

1. Slice chicken breasts into thin cutlets and pound if needed. Season with salt and pepper.

2. Prepare three shallow bowls: one with flour, one with beaten egg, and one with a mix of panko, Romano cheese, parsley, and lemon zest.

3. Dredge each chicken cutlet in flour, then dip in egg, and coat with the panko mixture.

4. Heat oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through.

5. Sprinkle mozzarella on top, cover the skillet, and let it melt for 2–3 minutes.

6. Garnish with parsley and lemon wedges. Serve hot and enjoy!

Notes

Don’t skip the lemon zest—it adds the perfect zing!
Romano cheese can be subbed with Parmesan if desired.
For extra crispiness, don’t overcrowd the pan during cooking.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner
• Method: Skillet
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 26 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg