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What Is Chicken Romano?

Chicken Romano is often served with mashed potatoes.
Chicken Romano starts with boneless chicken breasts.
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  • Written By: Amber Eberle
  • Edited By: Michelle Arevalo
  • Last Modified Date: 17 September 2014
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Chicken Romano is basically a dish consisting of chicken breast fillets crusted with Romano cheese. Some recipes may call for the chicken to be coated in a batter, while instructions in others can have the meat rolled in grated Romano cheese. Before coating the chicken, it should be pounded until thin and tender. The coated chicken is usually cooked in a skillet in a small amount of oil or butter. Some people like to pour a sauce over Chicken Romano, and it may be served with many different side dishes, such as pasta, vegetables, or mashed potatoes.

The meat in this dish should be crispy on the outside and tender on the inside when finished. For best results, chicken breasts should be filleted and then pounded until thin. To accomplish this, the fillets can be placed between pieces of plastic wrap or wax paper, and then pounded with a heavy object, like a rolling pin.

After the chicken breast fillets are prepped, they are typically coated with flour and either dipped in egg and dredged through grated Romano cheese, or dipped into a batter that incorporates both the egg and cheese. Additional seasonings such as salt, pepper, garlic, and Italian herbs may be used for extra flavor.

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Chicken Romano is typically cooked in a skillet with either olive oil or butter. The pan and the fat should be hot before the coated chicken fillets are added. The meat is then sauteed for several minutes on each side, until the outer crust becomes crispy and the inside of the chicken is fully cooked, with an internal temperature of 165°F (74°C). The dish can be baked in an oven to reduce fat and calories, but the crust may not be as crispy using this method.

A number of Chicken Romano recipes call for a sauce to be poured over the dish. The most popular sauces are lemon-butter or a white wine sauce. Light sauces are recommended, as they do not overpower the flavor of the crusted chicken. Sauces may contain mushrooms, lemon slices, parsley, or minced garlic, depending on personal tastes. The chicken can also be served without sauce, or with the sauce on the side.

A number of side dishes can be served with Chicken Romano. It is a versatile recipe that pairs well with pasta, mashed potatoes, and garlic bread. For a lighter meal, the chicken may be served simply, with a salad and steamed vegetables.

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ysmina
Post 3

I love Chicken Romano, reading about it has made me hungry!

I've never made it myself but it's one of my favorite Italian dishes and I think I eat it at least twice every month.

I like my Chicken Romano a little spicy, baked and with a side of pasta, drizzled with olive oil. Along with a salad, it's very filling and I don't gain weight on it.

I've never had Chicken Romano with mashed potatoes before, that sound's very good too, I'll have to try it sometime.

SarahGen
Post 2

@literally45-- Were the chicken filets too thick? If you don't have thin ones, it will be difficult to cook without burning the crust. Even if the filets are thick, you should pound them to make them thinner.

You could also slightly cook the filets in a skillet without the crust first. And then dip it in the crust/cheese and transfer it to the oven. This way, it will be cooked all the way and the crust will be perfect.

literally45
Post 1

I made Chicken Romano yesterday, with a cheese and egg coating on a skillet. It was harder than I imagined! I had trouble getting the chicken to fully cook without the cheese burning even though it was on a low flame. How do I prevent this next time?

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