Crusted Chicken Romano is a simple, flavorful weeknight dinner that’s tender on the inside and irresistibly crispy on the outside. Thin chicken breasts are coated in seasoned flour, dipped in egg, and pressed into grated Pecorino Romano for a crunchy, cheesy crust. Pan-frying in a bit of olive oil gives a golden finish while keeping the chicken juicy. This recipe is quick, low-carb, and family-friendly—perfect for busy evenings.
Love chicken cutlets? Try Healthier Baked Chicken Cutlets next.
Crispy, Easy, & Cheesy Chicken Cutlets
If you believe everything is better with cheese, this dish will be a hit. Thin chicken cutlets get a golden, crunchy coating from Pecorino Romano that delivers bold, savory flavor. The result is a restaurant-quality meal you can make at home with minimal ingredients and effort.
This recipe uses thin chicken breasts, all-purpose flour, eggs, Pecorino Romano, and a few basic seasonings. It’s straightforward to prepare, cooks quickly, and pairs well with a wide range of sides.
Looking for more crusted seafood and fish recipes? Try Parmesan Crusted Cod or Parmesan Herb Crusted Salmon.
Ingredients
These ingredients are easy to find and require minimal prep.
Ingredient Notes
- Chicken breasts: Use 3 thinly sliced chicken breasts (about 1.3 lbs). If you can’t find thin-sliced breasts, halve thicker breasts horizontally to create thin cutlets.
- Flour: 1/2 cup all-purpose flour creates the first layer of the coating and helps the egg and cheese adhere.
- Eggs: Two eggs make a simple egg wash to bind the flour to the cheese crust.
- Pecorino Romano: 3/4 cup grated Pecorino Romano provides a sharp, salty, and savory crust. Parmesan or Asiago can be used as substitutes.
- Seasonings: Season the flour with 1 tsp salt, 1 tsp garlic powder, and 1/4 tsp black pepper for balanced flavor.
- Olive oil: Enough to coat the skillet about 1/4 inch deep for pan-frying.
Substitutions & Additions
You can adapt the recipe to your pantry and taste preferences:
- Cheese: Parmesan or Asiago work well if Pecorino Romano isn’t available.
- Oil: Avocado, canola, or vegetable oil can be used for frying.
- Seasonings: Add onion powder, paprika, or Italian seasoning for extra depth.
- Herbs: Garnish with fresh parsley or basil for brightness.
Kitchen Tools
- Three shallow bowls for flour, egg, and cheese
- Large skillet (or electric skillet for even heat)
- Tongs or forks for coating and flipping
- Paper towels and a plate for resting
How To Make This Recipe
This Romano-crusted chicken comes together quickly: dredge the thin cutlets in flour, dip in beaten eggs, press into grated Romano, then pan-fry until golden and cooked through. Follow these steps for best results.
Step By Step Instructions
Step 1: Set up three shallow bowls. In the first bowl combine 1/2 cup flour, 1 tsp salt, 1 tsp garlic powder, and 1/4 tsp black pepper. Whisk 2 eggs in the second bowl. Place 3/4 cup grated Pecorino Romano in the third bowl.
Step 2: Pat each chicken breast dry with paper towels.
Step 3: Dredge a breast in the seasoned flour, coating both sides.
Step 4: Dip the floured chicken into the beaten eggs, letting excess drip off.
Step 5: Press the egg-coated chicken into the grated Romano, coating both sides and pressing gently so the cheese adheres.
Step 6: Place the coated cutlets on a plate and let them rest a few minutes; this helps the crust set.
Step 7: Pour enough olive oil into a large skillet to coat the bottom about 1/4 inch deep. Heat over medium-high until hot but not smoking, then add the cutlets.
Step 8: Fry the chicken 5–10 minutes per side depending on thickness, until the crust is golden and the internal temperature reaches 165°F. Typically, about 8 minutes per side works well.
Step 9: Remove the cutlets and drain briefly on paper towels to remove excess oil.
Step 10: Serve hot and enjoy.
Expert Tips
- Use thin cutlets: If needed, slice thicker breasts in half horizontally or pound to even thickness for quick, even cooking.
- Pound for tenderness: Lightly pounding the breasts helps them cook uniformly and makes them even more tender.
- Keep utensils separate: Use separate forks or tongs for the flour, egg, and cheese to reduce mess and clumping.
- Cook to color and temp: Fry until the crust is golden brown and the center reaches 165°F for safe, juicy results.
What To Serve Romano Crusted Chicken With
This chicken pairs well with salads, roasted or sautéed vegetables, and classic starches. A green side and a carbohydrate make a well-rounded plate.
- Sautéed sweet potatoes
- Honey garlic green beans
- Garlic Parmesan roasted potatoes
- Roasted broccoli
- Mediterranean chopped salad
- Truffle mashed potatoes
- Maple glazed roasted carrots
- Pasta with marinara or a light tomato sauce
- Honey sriracha Brussels sprouts
- Hasselback Caprese salad
Frequently Asked Questions
It’s best served fresh, but you can coat the breasts ahead and refrigerate them until you’re ready to fry.
Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
Reheat in a 300–350°F oven for 10–15 minutes until warmed through to help preserve crispness.
More Delicious Recipes
Easy Dinner Recipes
- Honey Garlic Salmon Bites
- Ground Beef Fajitas
- Italian Grinder Salad Sandwich
- Baked Shrimp Oreganata
- Ground Turkey Teriyaki Rice Bowls
- Chicken Apple Sausage Sheet Pan Dinner
- Ground Turkey Sweet Potato Bake
Chicken Recipes
- Maple Syrup Glazed Chicken
- Pan Seared Chicken Thighs
- Sheet Pan Chicken Fajitas
- Buffalo Chicken Zucchini Boats
- Greek Chicken Meatballs
- Creamy Herb Chicken
- Honey Soy Chicken Thighs
- Healthy Chicken Pomodoro
Connect With Me!
If you make this recipe, I’d love to see your results. Tag @wellnessbykay on Instagram so I can enjoy and share your recreations.
If you enjoyed this recipe, please leave a comment and a rating. I appreciate your feedback and it helps me continue to create tasty, approachable recipes.