Crusted Chicken Romano (Printable Recipe)
Juicy romano-crusted chicken with pasta and marinara perfect for a flavorful comfort meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
12 oz thin spaghetti
02 -
5 chicken cutlets, thinly sliced
03 -
1/3 cup all-purpose flour
04 -
2 large eggs
05 -
1/2 cup grated pecorino romano cheese
06 -
1/3 cup plus 1 tbsp panko breadcrumbs
07 -
1/4 tsp salt
08 -
1/4 tsp black pepper
09 -
2 to 6 tbsp neutral oil (e.g., vegetable or canola)
10 -
1 jar marinara sauce
11 -
Chopped parsley for garnish
# Steps to Follow:
01 -
Boil spaghetti according to package instructions, then drain and set aside.
02 -
Season chicken cutlets with salt and pepper. Prepare a flour plate, an egg wash bowl (eggs plus 2 tbsp water), and a romano mixture plate with pecorino, panko, salt, and pepper.
03 -
Dredge chicken in flour, dip into egg wash, then coat with romano breadcrumb mixture. Repeat with all cutlets.
04 -
Heat oil over medium in a large skillet. Cook chicken cutlets in batches for 3–4 minutes per side until golden and internal temp reaches 165°F.
05 -
Serve chicken over spaghetti with marinara sauce. Garnish with extra pecorino and parsley.
# Extra Tips:
01 -
You can air fry the chicken at 400°F for 7–9 minutes, flipping halfway through for a lighter option.
02 -
Reheat leftovers in oven at 400°F for 10–15 minutes or use air fryer reheat setting.
03 -
Chicken cutlets should be 1/4 inch thick for best results.