Crispy chicken cutlets, like this Chicken Romano, always take me back to my childhood. Sundays spent at my friend’s grandma’s house in Queens, NY, were unforgettable. We would arrive to the delightful sight of her adorable Italian-American nonna breading and frying crispy chicken cutlets for Sunday dinner.
After breading the cutlets, she would mix the leftover breadcrumbs and egg to create what she called the “bread cutlet,” frying it up for us as a pre-dinner treat. I recently asked my friend why her grandma did this, and she explained that having grown up during the Great Depression, her grandma believed in not wasting anything. Plus, it was absolutely delicious—and I couldn’t agree more.
Chicken Romano is a delightful twist on the classic breaded chicken cutlet. The secret ingredient is Pecorino Romano, which adds a rich flavor to the breading, just like Grandma Hope used to do. She would start with plain breadcrumbs, seasoning them with Pecorino and dried herbs.
For my version, I opted for Italian-style breadcrumbs for added seasoning. I also include cheese and a touch of garlic powder to enhance the flavor. The result is perfectly crispy, well-seasoned chicken that can be made in about 30 minutes!
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
Method
1 : 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.
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.
3 :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.
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