Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce
Experience the delightful crunch of crispy chicken, complemented by a creamy and tangy Parmesan sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 4 chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Prepare your chicken breasts by placing them between plastic wrap and pounding them to 1/2 inch thickness. Season with salt and pepper.
- Create a breading station using flour, whisked eggs, and a mixture of breadcrumbs, Romano cheese, and seasonings.
- Dredge each chicken breast in flour, then dip in eggs, and finally coat in the breadcrumb mixture.
- Fry the chicken in hot olive oil for 4-5 minutes per side until golden brown.
- Prepare the Parmesan cream sauce by heating heavy cream and whisking in grated Parmesan and lemon juice.
- Serve the chicken with a generous drizzle of the sauce and garnish with parsley.
Notes
For a lighter option, bake the chicken instead of frying. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg