Easy Pan Sauteed Crusted Chicken Romano 

This Easy Crusted Chicken Romano Recipe is a tender, juicy chicken cutlet pounded, coated with Romano and Parmesan Cheese, and sauteed in lemon butter sauce.

•  It’s crispy on the outside and     tender inside. •  The juicy chicken cutlets taste      great with a variety of side      dishes.

What’s Special About This Chicken Romano Recipe


•  Thin Chicken Breasts •  Gluten-free Rice Flour •  Lemons •  Olive Oil •  Butter •  Parmesan Cheese or Asiago      Cheese •  Pecorino Romano Cheese •  Eggs Beaten

If your chicken breasts are not thin, make cutlets and pound. Place the split, boneless, skinless chicken breasts in a large ziplock bag and pounded with a wooden mallet until about 1/8 inch thick.


Pat chicken dry with a paper towel. Sprinkle thin cutlets with Sea Salt and Fresh Cracked Black pepper on both sides.


Place Rice Flour or Panko in the first bowl in a Large Shallow Dish. Dredge Chicken with Panko Bread Crumbs until well coated on both sides.


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