Chicken Romano Recipe 455 Recipes
EASY CHICKEN ROMANO RECIPE
This classic chicken Romano recipe is made with Parmesan cheese instead of Romano cheese for an easy tasty any day of the week dinner.
Provided by Patti Estep
Categories Dinner Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Beat eggs in a large low dish
- Place flour in another large low dish and mix in some salt and pepper.
- In a third large low dish combine Parmesan cheese with bread crumbs.
- Dredge the chicken, starting with the flour, then moving to the eggs, and finally to the cheese and bread crumbs bowl.
- Set on a plate as you continue with the remaining chicken cutlets.
- Heat 1/4 cup of olive oil on medium heat in a large skillet.
- Working in batches fry the chicken in the skillet until golden brown on both sides. About 2 minutes on each side.
- Serve with fresh lemon wedges.
Nutrition Facts : Calories 578 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 48 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHICKEN ROMANO
This chicken is super easy, and can easily be cut down to 1 or 2 servings. It's great for a last minute "what should I make for dinner" night.
Provided by karen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Combine bread crumbs, parsley and cheese.
- Brush chicken with butter, then roll in crumb mixture.
- Place meaty side up in ungreased, shallow baking pan.
- Sprinkle remaining crumb mixture on top.
- Bake, uncovered, for 40 minutes or until chicken is no longer pink.
- Cover the chicken with foil if the crumbs begin to get too brown.
Nutrition Facts : Calories 255.9, Fat 12.3, SaturatedFat 6.3, Cholesterol 99.7, Sodium 425.3, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 27.8
CHICKEN ROMANO
Instead of buying chicken cutlets (expensive!), pound boneless, skinless breasts to the desired thickness.
Provided by JeriBinNC
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides.
- Heat 1 1/2 tsp oil in a 12-inch skillet of medium heat. Add half the chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat with remaining chicken.
- Add drained tomatoes, garlic, olives, vinegar, red pepper, and 1/3 cup of the tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
- removed from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
Nutrition Facts : Calories 86.1, Fat 4.3, SaturatedFat 0.6, Cholesterol 0.1, Sodium 355.2, Carbohydrate 11.3, Fiber 2, Sugar 4.2, Protein 1.8
CHICKEN ROMANO
Make and share this Chicken Romano recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in the crumb mixture to coat on both sides.
- Heat 1 1/2 tsp oil in 12 inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes on each side. Transfer to plate; cover with foil to keep warm. Repeat.
- Add drained tomatoes, garlic, olives, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.
- Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
Nutrition Facts : Calories 65.5, Fat 4, SaturatedFat 0.6, Sodium 260.2, Carbohydrate 7.6, Fiber 1.7, Sugar 3.9, Protein 1.1
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CHICKEN ROMANO RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chicken Pasta RecipesCalories 362 per servingTotal Time 40 mins
- Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
- In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.
- Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
- To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.
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