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Crusted Chicken Romano
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Make delicious Crusted Chicken Romano at home with cheese breaded chicken tenderloins. Skip takeout!
Ingredients:
  • 1 1/2 pounds chicken tenderloins, pounded to 1/4-inch thickness, see note
  • Salt and pepper, to taste
  • 2/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup grated pecorino Romano cheese
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup plain panko breadcrumbs
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces spaghetti
  • 2 cups purchased marinara sauce
  • Fresh parsley sprigs for garnish (optional
Instructions:
  • Lay chicken tenderloins between sheets of heavy plastic on a sturdy surface. Gently pound chicken with a meat mallet until it's 1/4-inch thick. Season chicken with salt and pepper to taste.
  • Prepare your dredging stations: spread flour on a plate, set up a shallow bowl with beaten eggs next to it, and combine grated pecorino, Parmesan, and breadcrumbs on another plate for the third station.
  • Coat each tenderloin in flour, then dip in egg, letting any extra drip off. Press onto cheese and panko mix, ensuring chicken is fully coated. Transfer to a plate and repeat for remaining pieces.
  • While waiting, prepare a large pot of gently salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until al dente, for about 12 minutes.
  • In a large skillet over medium-high heat, heat olive oil and butter until the butter stops sizzling. Add breaded chicken tenderloins, making sure not to overcrowd the skillet. Cook the chicken in batches if needed.
  • Sear tenderloins until beautifully caramelized, about 3 to 4 minutes per side. Ensure chicken reaches an internal temperature of 165 degrees F (74 degrees C) with an instant-read thermometer.
  • Transfer the chicken to a rack over a plate to keep warm while cooking the remaining tenderloins.
  • After draining the spaghetti, return it to the pot and mix in the marinara sauce. Heat over medium-low heat, stirring occasionally, until both the spaghetti and sauce are hot, approximately 2 minutes. Then, take it off the heat.
  • Divide the tenderloins and spaghetti with marinara equally among plates and top with fresh parsley sprigs for a finishing touch.

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