Crusted Chicken Romano Recipe

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Cook Time: 20 minutes

Ingredients

This recipe yields 6 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Please note that not all recipes scale perfectly.

• 1 1/2 pounds chicken tenderloins
• Salt and pepper to taste
• 2/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup pecorino Romano cheese
• 1/3 cup grated Parmesan cheese
• 2/3 cup plain panko breadcrumbs
• 8 ounces spaghetti
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 2 cups marinara sauce
• 6 small fresh parsley sprigs for garnish (optional)

Directions

1. Gather all the ingredients.
2. Place chicken tenderloins between two sheets of heavy plastic on a solid, level surface. Use the smooth side of a meat mallet to firmly pound the chicken to a 1/4-inch thickness. Lightly season the chicken with salt and pepper.
3. Set up three dredging stations. On the first plate, place the flour. On the second, add the beaten eggs. On the third, combine the grated pecorino Romano, Parmesan, and panko breadcrumbs.
4. Begin dredging the chicken. First, coat each tenderloin in flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the cheese and breadcrumb mixture, ensuring it's well coated. Place each breaded piece on a separate plate.
5. In a large pot, bring lightly salted water to a boil. Once boiling, cook the spaghetti, stirring occasionally, for about 12 minutes or until the pasta is tender but firm to the bite.
6. While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Once the butter stops sizzling, add the breaded chicken tenderloins. Be sure not to overcrowd the skillet; you may need to cook the chicken in batches. Fry each piece for 3-4 minutes per side until golden brown. The internal temperature of the chicken should reach at least 165F (74C).
7. Remove the cooked chicken from the skillet and place it on a rack over a plate or tray to keep warm.
8. Drain the spaghetti and return it to the pot. Stir in the marinara sauce and cook over medium-low heat, stirring occasionally, for about 2 minutes or until the spaghetti and sauce are hot.
9. Remove from heat and divide the cooked spaghetti and marinara sauce evenly among the plates. Top each serving with a few chicken tenderloins. Garnish with fresh parsley sprigs, if desired.

Cook's Notes

Boneless, skinless chicken breasts, halved lengthwise, can also be used for this recipe. If you use chicken breasts, the cooking time may need to be adjusted. This dish is also delicious when served with Chef John's Spaghetti Aglio e Olio.

Nutrition Facts

Per serving (1/6 of the recipe):

Calories	598
Total Fat	26g (33% DV)
Saturated Fat	9g (44% DV)
Cholesterol	189mg (63% DV)
Sodium	923mg (40% DV)
Total Carbohydrate	39g (14% DV)
Dietary Fiber	3g (11% DV)
Total Sugars	6g
Protein	49g (99% DV)
Vitamin C	2mg (2% DV)
Calcium	268mg (21% DV)
Iron	4mg (22% DV)
Potassium	691mg (15% DV)

Note: The nutrition data includes the full amount of breading ingredients, though the actual amount consumed will vary depending on how much breading is left behind in the process.

Crusted Chicken Romano is a dish with a long history rooted in Italian-American cuisine. This dish is an homage to the traditional breaded chicken cutlet, often served with a fresh tomato-based sauce and pasta. It showcases the perfect blend of Italian flavors, with a crunchy exterior and tender, juicy chicken interior. The dish is often paired with marinara sauce, adding a tangy contrast to the rich cheese and crispy coating.

History and Origin

The roots of Crusted Chicken Romano trace back to Italy, but the dish as we know it today is primarily an American creation, popular in Italian-American restaurants. It draws inspiration from traditional Italian chicken parmesan but distinguishes itself by using Romano cheese, which is sharper and saltier compared to Parmesan. Romano cheese is produced in several regions of Italy, and it has become an essential component of many Italian-American dishes, providing a bold flavor profile.

While Chicken Parmesan has long been a staple of Italian-American dining, the variation known as Chicken Romano became popular for its added layer of texture and a more pronounced cheese flavor, thanks to the use of Pecorino Romano. The dish likely evolved in the U.S. as Italian immigrants adapted traditional recipes to local ingredients and tastes.

Regional Features

In Italy, the use of Pecorino Romano cheese is common in central and southern regions, especially in Lazio and Sardinia. Its often used in pasta dishes, soups, and as a topping for various recipes. In the United States, particularly in Italian-American cuisine, this cheese has found its way into many chicken-based dishes, such as this Crusted Chicken Romano. The addition of breadcrumbs and the use of marinara sauce are hallmarks of Italian-American cooking, which has its own unique spin on traditional Italian meals.

Difference from Similar Dishes

Crusted Chicken Romano differs from its cousins like Chicken Parmesan or Chicken Piccata in a few key ways. First, the cheese used in the crust is Pecorino Romano, which has a more pronounced, sharp flavor compared to the milder Parmesan. Chicken Parmesan, on the other hand, typically uses a blend of Parmesan and mozzarella cheeses.

Another distinguishing factor is the breading process. While Chicken Parmesan usually involves a more standard breadcrumb and egg dip, Crusted Chicken Romano uses a combination of Pecorino Romano, Parmesan, and panko breadcrumbs, creating an extra-crunchy texture. The flavor profile is sharper and saltier, making it stand out from other breaded chicken dishes.

Where It's Served

Crusted Chicken Romano is often served in casual Italian-American restaurants and is a popular choice for family dinners or gatherings. Its also frequently seen on the menus of eateries catering to those looking for a quick and hearty meal. While it can be enjoyed on its own, it is commonly paired with pasta, like spaghetti or fettuccine, and topped with marinara sauce or even a light salad on the side for a complete meal.

Fun Facts

• Cheese Variations: Although Pecorino Romano is traditional, some chefs use Parmesan or even a combination of the two for a milder taste.
• Not Just Chicken: Some variations of this recipe use pork or veal, offering a different texture while maintaining the crispiness of the crust.
• Healthy Options: You can make a healthier version by baking the breaded chicken instead of frying it, or using a low-sodium marinara sauce for those watching their salt intake.
• Restaurant Staple: Crusted Chicken Romano is a popular dish at Italian-American restaurants, often served as a more luxurious alternative to standard breaded chicken cutlets.
• Simple Yet Delicious: Despite its seemingly rich ingredients, the dish is surprisingly simple to prepare, making it a perfect choice for a weeknight dinner or a festive family gathering.

With its delicious blend of crispy breading, savory chicken, and the sharpness of Pecorino Romano, Crusted Chicken Romano remains a beloved dish in Italian-American cuisine.

FAQ about Crusted Chicken Romano Recipe

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