Chicken Romano Recipe (35 Minutes)

Crispy chicken cutlets, like this chicken Romano, take me back to my younger days when my childhood friend and I would spend Sundays at her grandma’s house in Queens, NY. We would arrive to find her grandma, the cutest little Italian-American nonna, breading and frying up crispy chicken cutlets for Sunday dinner.

Once the cutlets were all breaded, she would then combine the leftover breadcrumbs and egg and fry them. The “bread cutlet,” as she called it, was then split between my friend and me as a little pre-dinner snack. I asked my friend recently why her grandma did this, and she explained that having grown up during the Great Depression, her grandma didn’t let anything go to waste. Plus, it’s delicious. I couldn’t agree more.

Chicken Romano is a variation of a breaded chicken cutlet. The secret ingredient is Pecorino Romano, which is added to the breading—this is how Grandma Hope made her cutlets. She would start with plain breadcrumbs and season them with Pecorino and dried herbs. 

For my version, I went with Italian-style breadcrumbs because I like that they already come seasoned. Then I add cheese along with some garlic powder to further boost the flavor. The chicken is crisp and perfectly seasoned—and it just takes about 30 minutes to make.

Pan Frying Tips and Tricks

• Oil Temperature: Ensuring the oil is hot enough to fry is crucial. If the oil is too cool, the breading will absorb the oil and make the chicken greasy. If it’s too hot, the breading could burn before the chicken is cooked through. Be patient and keep an eye on the oil as it heats up.
• Check the Temperature: An easy way to check the oil before adding the chicken is by sticking a wooden spoon or chopstick into the oil. When the oil is ready, small bubbles will form around the wood and float to the top. You can also use a thermometer—the oil should be around 350°F before frying.
• Don’t Crowd the Pan: Adding too much chicken to the pan at once will drop the oil temperature, which, as we now know, will result in a soggy cutlet. Using a big enough skillet and cooking the chicken in batches will ensure you get a crispy cutlet.

Serving Suggestions

Not only is chicken Romano delicious, but it’s also versatile. Serve the chicken with marinara or a lemon-butter sauce alongside pasta or veggies. Top it with some sauce and a blanket of mozzarella to make extra-special chicken Parm. Make a sandwich, or slice it up and add it to a salad. You can’t go wrong.

Crispy Chicken Recipes