Chicken Romano

Here's an easy recipe.....Chicken Romano

Last week hubby and I went with friends to a local Italian restaurant.  One of the reasons we go to this particular restaurant is the food is really good, the place is clean and we feel very comfortable.  

I'm really fussy about what goes into my mouth and how it's prepared.  Call me cautious because I know not all restaurant kitchens are as clean as mine and I do worry about food not properly prepared.

This is where chicken comes into my post.  I know how to clean chicken and how to sanitize my cutting board and tools to clean chicken.  Not all restaurants are created equal and quite honestly there aren't many I go to for that reason.

  Their menu is large and I wanted something light so after looking and looking at the menu I decided on Chicken Romano..

  The chicken was prepared perfectly and it was trimmed beautifully. No unsightly fat.   The owner of this restaurant takes pride in his menu and kitchen.  The staff are efficient and the restaurant is immaculate.  

The meal was so good that I knew I wanted to try to duplicate it and today that's just what I did.

Fresh chicken trimmed and seasoned perfectly.  Hubby and I were pleased with the results.

check out the recipe below.

3 boneless, skinless chicken breasts

2 tablespoons olive oil

1 cup all-purpose flour

2 eggs

3/4 cups finely grated pecorino romano cheese

3/4 chicken broth 

1/2 stick butter

1 whole lemon, squeeze juice and slice

1/2 tablespoon dried parsley

Pinch salt 

In a large skillet place olive oil over medium heat. In one bowl place flour or you can place the flour on a sheet of wax paper to easily dispose of after you are finished.  In another bowl place eggs, pinch of salt and Romano cheese.

Tenderize the chicken if you wish by pounding it and remove all fat and skin and dip in egg mixture and dredge it in the flour.

Place chicken in a large skillet with olive oil and cook until slightly browned.  After browned place in a large baking dish. Set oven to 350 degrees.


In the same pan you fried the chicken place butter, parsley and lemon juice.  Cook over medium heat until it starts to boil while scrapping pan.  Add chicken broth(lemon wedges too) and cook until it slightly reduces.

Pour mixture over chicken , lemon wedges too and bake covered for twenty minutes at 350 degrees.

Serve over pasta or as I did seasoned oven roasted small Yukon potatoes.  Delicious!!’