Pollo Romano Recipe

Prepare and tenderize

Preheat the oven to 400°F (200°C). Place each chicken breast between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet to an even thickness of about 1/2 inch (12 mm). Pat the chicken dry with paper towels.

Set up dredging stations

In a shallow bowl combine the flour, garlic powder, dried oregano, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. In a second shallow bowl whisk the eggs with milk until smooth. In a third shallow bowl combine the grated Pecorino Romano with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, mixing to break up any lumps.

Dredge chicken

Working with one breast at a time: coat the chicken lightly in flour, shaking off excess, dip into the egg wash, then press firmly into the Pecorino Romano mixture so the cheese adheres evenly. Set the dredged breasts on a wire rack and let rest 5 minutes to help the coating adhere.

Sear and bake

Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the chicken and sear 2 minutes per side, until golden (the cheese will brown). Transfer the skillet to the preheated oven and bake 10–12 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and tent loosely with foil for 5 minutes before serving.

While the oven is preheating and chicken is being prepared, place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes or until potatoes are fork-tender. Drain well and return to the hot pot for 1 minute to evaporate residual moisture. Mash with butter and milk/cream until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Keep warm until plating.

Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a sheet pan in a single layer. When chicken goes into the oven, roast asparagus in the same 400°F (200°C) oven for 8–10 minutes, until tender-crisp and slightly blistered. Alternatively, sauté in a skillet over medium-high heat for 4–6 minutes, turning occasionally.

While chicken rests, make the lemon butter sauce. In a small saucepan or skillet over medium heat, melt 1 tablespoon of the butter. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the white wine or chicken broth and simmer 1–2 minutes to reduce slightly. Reduce heat to low and whisk in the remaining butter, one tablespoon at a time, until the sauce is smooth and emulsified. Stir in lemon juice, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm.

Spoon a generous portion of mashed potatoes onto each plate. Arrange 3–4 roasted asparagus spears alongside. Place a Pecorino-crusted chicken breast atop the mashed potatoes. Spoon 1–2 tablespoons of the warm lemon butter sauce over the chicken and around the plate. Garnish with a little extra grated Pecorino Romano or lemon zest if desired and serve immediately.