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Chicken Romano


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  • 1 egg, lightly beaten
  • 2 T milk
  • 1/2 C Italian style breadcrumbs
  • 1/3 C Romano cheese, grated
  • 4 chicken breasts, boneless, skinless
  • 1/4 C flour
  • 1 1/2 T olive oil
  • Basil, chopped



Step 1

Heat oil in skillet. Mix together the egg and milk.
In a separate bowl, mix together the cheese and bread crumbs
Place the flour in third bowl.
Dredge the chicken breasts first in the flour, then the egg mixture and finally in the breadcrumbs.
Saute in the hot oil until lightly brown and fully cooked, about 4 to 5 minutes per side
Drain on paper towels and garnish with basil and more Romano cheese


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