Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce
A flavorful dish combining crispy chicken breasts with a tangy Parmesan cream sauce, perfect for family dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup olive oil for frying
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Pound the chicken breasts between plastic wrap to 1/2 inch thickness and season with salt and pepper.
- Set up your breading station with flour, whisked eggs, and a mixture of breadcrumbs, Romano cheese, oregano, thyme, garlic powder, onion powder, and seasoning.
- Dredge each chicken breast in flour, then eggs, and finally coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Cook the breaded chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Drain excess oil on paper towels.
- Prepare the Parmesan cream sauce by warming heavy cream, whisking in grated Parmesan, and adding lemon juice to thicken.
- Serve the crispy chicken drizzled with the sauce and garnish with chopped parsley.
Notes
For a lighter option, bake the chicken instead of frying it. Prepare the breading station ahead of time to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 370mg