More Great Recipes: Main Dish | Oven | Poultry

Romano Encrusted Chicken


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

4 boneless, skinless chicken breasts
1 cup flour
2 tablespoons salt
2 teaspoons white pepper
1 tablespoon Paprika
2 eggs
1 cup milk
1 cup bread crumbs
2 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1 ¼ cup freshly grated romano cheese
2 ounces olive oil


Trim the chicken breasts of all visible fat.


Combine the flour, salt, pepper, paprika and oregano and roll the chicken breasts completely in the mixture.


Beat the eggs and milk together to make an egg


wash.


Dip the floured chicken in the egg wash.


Combine all other ingredients (except olive oil) to make the romano breading.


Bread the chicken breasts with the romano breading, making sure that there are no "bald spots".


Heat the olive oil to almost smoking in a saute


pan.


Saute chicken breasts on both sides until golden brown, then finish in a 350 degree oven.


Delicious served with pasta and marinara sauce.


Pairs Well With


Notes

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