Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Coating:
- 1 cup grated Romano cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (panko preferred)
- 2 eggs
- ½ cup flour
For Frying:
- ½ cup olive oil (or as needed)
For the Pasta (Optional but Recommended):
- 250g penne or spaghetti
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
Pound the chicken breasts to an even thickness for uniform cooking.
Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Romano cheese, and Parmesan cheese.
Dredge each chicken breast in flour, dip into the eggs, then coat thoroughly with the cheese-breadcrumb mixture.
Heat olive oil in a large skillet over medium heat.
Fry the chicken for 4–5 minutes on each side until golden brown and crispy. Remove and place on paper towels.
(Optional) Finish cooking in the oven at 375°F (190°C) for 10 minutes if needed to ensure doneness.
Cook pasta according to package instructions.
In a separate pan, melt butter, sauté garlic, then add cream and Parmesan cheese. Stir until smooth and creamy.
Toss the cooked pasta in the sauce.
Serve the crispy chicken over or alongside the creamy pasta.
Notes
- Pound chicken evenly for best results
- Do not overcrowd the pan while frying
- Use freshly grated cheese for better flavor
- Keep oil at medium heat to avoid burning
- Let chicken rest briefly before serving