Pollo Romano Recipe
Sautéed, boneless breast of chicken, an original Mama Ricotta's menu item cooked with a Romano cheese and bread crumb crust.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Chicken
Pound the chicken breasts to an even thickness for uniform cooking.
- 2
- 3
Bread the Chicken
Coat each chicken breast in flour, then dip into the beaten eggs, and finally press into the cheese-bread crumb mixture until fully coated.
- 4
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through.
- 5
Garnish and Serve
Remove chicken from the skillet and let it rest for a couple of minutes. Garnish with fresh parsley before serving.
