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Chicken Romano
Ingredients
- 4 chicken cutlets (about 1 1/2 pounds)
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, divided, plus more as needed
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups Italian-style breadcrumbs
- 3/4 cup grated Pecorino Romano cheese
- 1 teaspoon garlic powder
- Olive oil, for frying
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Instructions
- 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.
- 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.
- 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. Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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