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This dish is all about juicy chicken cutlets covered in a golden crust made from pecorino romano and crispy panko then served over spaghetti with rich marinara. It is a cozy comfort food you can pull together in under an hour and it tastes like it came from a restaurant.
I first tried this on a weeknight when I was craving something hearty and homemade. The cheesy crust instantly won over everyone at the table.
Ingredients
- Chicken cutlets: thin and even pieces ensure quick even cooking
- All purpose flour: helps the egg wash stick and creates a base layer for crust
- Eggs: binds the crumb coating to the chicken
- Pecorino romano: sharp and salty aged cheese gives big flavor
- Panko breadcrumbs: give the crust a light crispy texture
- Salt and pepper: basic seasoning for balance and flavor
- Neutral oil: vegetable or canola oil work best for pan frying
- Thin spaghetti: perfect match for rich chicken and sauce
- Marinara sauce: adds acidity and moisture to balance the cheese crust
- Parsley: optional but adds color and fresh contrast
Step-by-Step Instructions
- Set Up Breading Station:
- Place flour on one plate. In a bowl whisk together eggs and water. On a second plate combine pecorino panko salt and pepper. Leave a third plate empty for breaded cutlets.
- Season and Coat Chicken:
- Season chicken with salt and pepper. Coat each cutlet in flour shaking off excess then dip into egg mixture letting any extra drip off. Press into romano breadcrumb mix until well coated. Set aside.
- Cook Pasta:
- Bring a pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and keep warm.
- Pan Fry Cutlets:
- In a large skillet heat a thin layer of oil over medium heat. Cook chicken in batches for three to four minutes per side until golden and internal temperature is one hundred sixty five degrees. Do not overcrowd the pan.
- Serve and Garnish:
- Plate spaghetti and top with cutlets. Spoon marinara over the top. Sprinkle with extra cheese and parsley for brightness and serve immediately.
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I always use pecorino romano because its bold flavor really stands out against the crust and pasta. My family now requests this whenever we have extra cheese on hand.
Storage Tips
Keep any leftovers in an airtight container in the fridge for up to four days. To reheat use the oven at four hundred degrees for ten to fifteen minutes or use the air fryer reheat setting to maintain crispness.
Ingredient Substitutions
If you cannot find pecorino romano parmesan is a decent backup though it is milder. For a lighter version use whole wheat breadcrumbs and reduce the cheese slightly. Gluten free flour and pasta will also work here.
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Serving Suggestions
Try this with roasted asparagus or a side salad to lighten up the plate. Garlic bread or mashed potatoes are excellent if you want to lean into the comfort food experience.
Cultural Context
Inspired by the Cheesecake Factory this dish reflects Italian American comfort cooking where bold flavors and hearty portions come together in familiar yet elevated ways.
Frequently Asked Questions About Recipes
- → What is the crust made of?
It is a mix of pecorino romano, panko breadcrumbs, salt, and pepper that creates a savory crisp coating on the chicken.
- → Can I air fry instead of pan frying?
Yes you can air fry at 400F for 7 to 9 minutes flipping halfway through for a slightly lighter version.
- → What sides go well with this dish?
Serve with pasta garlic mashed potatoes a crisp salad or roasted vegetables for a complete meal.
- → How do I reheat leftovers?
Reheat at 400F for 10 to 15 minutes in the oven or use the air fryer reheat setting for crispiness.
- → What cheese can replace romano?
Parmesan can be used as a substitute though pecorino romano has a saltier sharper flavor preferred for this dish.