Romano-crusted Chicken Parmesan 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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Chicken and breading
Sauce and pasta
Assembly and finishing
Method
Chicken and breading
- 1
Prepare chicken
Trim any visible fat from the chicken breasts. If breasts are very thick, butterfly each one and then gently pound between two sheets of plastic wrap to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until combined. In a third shallow bowl combine the panko, 3/4 cup grated Pecorino Romano, Italian seasoning, garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper; mix to evenly distribute.
- 3
Bread the chicken
Working one at a time: dredge a chicken breast in flour, shaking off excess; dip into the egg mixture, letting excess drip; press firmly into the panko-Romano mixture to coat evenly, pressing to adhere. Set on a wire rack and repeat with remaining breasts. Let rest 10 minutes to set the crust.
- 4
Pan-fry to set crust
Heat a large ovenproof skillet over medium heat and add 4 tablespoons olive oil. When oil shimmers (but not smoking), add chicken breasts (do not crowd; cook in two batches if needed). Fry 3–4 minutes per side until golden brown and the breading is set (internal temperature will still be under 160°F). Transfer browned breasts to a plate while you finish remaining pieces. Wipe skillet if necessary, reserve for finishing.
Sauce and pasta
- 5
Cook pasta
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook according to package instructions until just al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain and set aside.
- 6
Make marinara
While pasta cooks (or while chicken rests), heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add diced onion and sauté until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, lower heat and cook uncovered 10–12 minutes, stirring occasionally, to thicken slightly. Stir in chopped fresh basil at the end.
- 7
Toss rigatoni with sauce
Add half of the marinara to the drained rigatoni in a large bowl or the pot you used for pasta; add 1/4 cup reserved pasta water and toss to coat. Add more pasta water as needed to reach a glossy saucy consistency. Keep warm.
Assembly and finishing
- 8
Finish chicken in oven with cheese
Preheat oven to 425°F (220°C). Spread remaining marinara evenly in the bottom of the ovenproof skillet (or a baking dish). Return the browned chicken breasts to the skillet on top of the sauce. Top each breast with about 2 ounces (roughly 1/4 cup) shredded or sliced fresh mozzarella and a sprinkle of the remaining 1/4 cup grated Pecorino Romano. Bake in the preheated oven until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly, about 10–12 minutes.
- 9
Plate
Divide the sauced rigatoni among 4 plates. Place one Romano-crusted chicken breast on top of the pasta on each plate. Spoon any pan juices and extra sauce over the chicken. Garnish with chopped fresh parsley and a light squeeze of lemon if desired. Finish with an additional light dusting of grated Pecorino Romano to taste.
- 10
Serve
Serve immediately while hot. Offer extra marinara and grated Romano at the table.
