Romano-crusted Chicken Parm Recipe
Chicken breasts, hand-breaded with panko bread crumbs and romano, topped with melted mozzarella. Served over rigatoni tossed in our housemade marinara.
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Ingredients
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Ingredients for Romano-Crusted Chicken Parm
Method
Directions for Romano-Crusted Chicken Parm
- 1
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko bread crumbs, grated Romano cheese, salt, and pepper.
- 2
Bread the Chicken
Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the panko-Romano mixture, pressing gently to adhere.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 3-4 minutes on each side until golden brown. Transfer the chicken to a baking dish.
- 4
Add the Cheese
Top each chicken breast with shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- 5
Cook the Pasta
While the chicken is baking, cook the rigatoni according to package instructions. Drain and toss with housemade marinara sauce.
- 6
Serve
To serve, place a portion of rigatoni with marinara on a plate, top with a Romano-crusted chicken breast, and enjoy!
