For the Crispiest Chicken Breasts, Make It the Italian Way
For the crispiest and most flavorful chicken, use this recipe. Chicken Romano, an Italian-American classic, takes just over 30 minutes to make and is packed with flavor.
Crispy chicken cutlets, like this chicken Romano, take me back to my younger days when my childhood friend and I would spend Sundays at her grandma’s house in Queens, NY. We would arrive to find her grandma, the cutest little Italian-American nonna, breading and frying up crispy chicken cutlets for Sunday dinner.
Once the cutlets were all breaded, she would then combine the leftover breadcrumbs and egg and fry them. The “bread cutlet,” as she called it, was then split between my friend and me as a little pre-dinner snack. I asked my friend recently why her grandma did this, and she explained that having grown up during the Great Depression, her grandma didn’t let anything go to waste. Plus, it’s delicious. I couldn’t agree more.
Chicken Romano is a variation of a breaded chicken cutlet. The secret ingredient is Pecorino Romano, which is added to the breading—this is how Grandma Hope made her cutlets. She would start with plain breadcrumbs and season them with Pecorino and dried herbs.
For my version, I went with Italian-style breadcrumbs because I like that they already come seasoned. Then I add cheese along with some garlic powder to further boost the flavor. The chicken is crisp and perfectly seasoned—and it just takes about 30 minutes to make.
Pan Frying Tips and Tricks
- Oil Temperature: Ensuring the oil is hot enough to fry is crucial. If the oil is too cool, the breading will absorb the oil and make the chicken greasy. If it's too hot, the breading could burn before the chicken is cooked through. Be patient and keep an eye on the oil as it heats up.
- Check the Temperature: An easy way to check the oil before adding the chicken is by sticking a wooden spoon or chopstick into the oil. When the oil is ready, small bubbles will form around the wood and float to the top. You can also use a thermometer—the oil should be around 350°F before frying.
- Don’t Crowd the Pan: Adding too much chicken to the pan at once will drop the oil temperature, which, as we now know, will result in a soggy cutlet. Using a big enough skillet and cooking the chicken in batches will ensure you get a crispy cutlet.
Serving Suggestions
Not only is chicken Romano delicious, but it’s also versatile. Serve the chicken with marinara or a lemon-butter sauce alongside pasta or veggies. Top it with some sauce and a blanket of mozzarella to make extra-special chicken Parm. Make a sandwich, or slice it up and add it to a salad. You can’t go wrong.
Crispy Chicken Recipes
Prepare the chicken:
Using a meat mallet, rolling pin, or heavy skillet, pound the chicken to a 1/4-inch thickness and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the flour over the chicken and turn to coat, shaking off any excess.
Bread the chicken:
In a shallow bowl, whisk the eggs until blended and season with a pinch each salt and pepper. In another shallow bowl, combine the breadcrumbs, cheese, garlic powder, and 1/2 teaspoon pepper. Dip each cutlet in the egg mixture, allowing the excess egg to drip off, then add to the breadcrumb mixture, pressing so the crumbs adhere.
Pan fry the chicken:
In a large heavy skillet, add 1/4 inch of oil. Heat over medium-high until the oil is shimmering. Working in batches to avoid crowding, add cutlets to the skillet and cook until golden brown and just cooked through, 2 to 3 minutes per side. Reduce the heat if the chicken is browning too quickly. The chicken is done when it registers 165°F in the thickest part and is opaque and no longer pink when you slice into the center.
Serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating in the air fryer at 350°F until warmed through.
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