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Chicken Romano Recipe

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This recipe for Chicken Romano, by , is from The Heilman Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Heilman


4 oz. or 1/2 Cup Romano Cheese, grated
4 T. Italian Parsley, minced
4 Small Whole Chicken Breasts, deboned
3 Eggs
1 Cup Flour
1/2 Cup Olive Oil
1 Stick of Butter
1 Lemon, thinly sliced
1/4 C. Dry white wine (I prefer a Pinot Grigio)
Salt and Pepper, to taste

Preheat the oven to 350 degrees.

Slice or butterfly the chicken breasts to make them thinner and pound them between 2 sheets of plastic wrap so they are of an even consistency and size. In general, they should be about about a half inch or so thickness.
This also tenderizes the meat.

Set up your dredging stations for the chicken cutlets. You will need 2 shallow bowls.

First Bowl: Place the flour in the bowl and season it with some salt and pepper.

Second Bowl: Mix the eggs, 1/4 C romano cheese, half the parsley, and some salt and pepper.


First Step: Put a chicken cutlet in the flour to coat it on both sides.

Second Step: Place the floured cutlet into the egg mixture to coat it with the egg mixture evenly.

Third Step: Return the floured and egg-coated cutlet back into the flour for another coating.

Heat the oil in a deep 12 inch frying pan over medium-high heat. Fry each chicken cutlet until it is golden brown - about 5 minutes for each side. IMPORTANT: Ensure the oil is hot enough that the cutlet sizzles when it is introduced into the oil. This will ensure that the cutlet will be crispy and not soggy. Do not crowd too many cutlets into the pan, as the extra meat will lower the temperature of the oil and make the cutlets soggy.

Place each cutlet on a paper towel to absorb the excess oil. Then arrange them artfully on a serving platter.

In a small saucepan melt the butter and lemon slices over a low heat. Add the wine and the rest of the parsley. Simmer it slowly, but do not brown the lemon wine sauce. Pour the sauce over the fried chicken and sprinkle it with romano cheese prior to serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe came from Tigano's restaurant. The flour coating keeps the cutlets soft to the palate. It would also be acceptable to use a panko bread crumb, lemon zest, salt/pepper, and romano cheese mixture as your third dredging station instead of the flour, especially if you prefer a little more crunch. I've made it both ways and personally prefer the bread crumb option. Either way, it is delicious once you add the wine and butter sauce. It should be served immediately, so the breading doesn't become mushy. This main dish can be served with a side of pasta in an olive oil/butter sauce, a pesto sauce, or even a red sauce - even though the red sauce would be my third choice preference. A little garlic bread and a light green salad would make a beautiful menu. Serve some Italian cookies, gelato, or creamy Lemoncello for dessert! Buon Appetito!




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