Romano Encrusted Chicken
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
This week's contest
Flavors of your heritage
Upcoming Events!
KitchenParty: Heirloom Recipe Chat and Giveaway
Friday, March 10thBakeSpace’s Cookbook Club
Chili Recipes
March 1st - 31st
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies6 Recipes
439 Downloads
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11137 Downloads
A dash of local for every season
By slyasafox1522 Recipes
12 Downloads
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
