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Overhead smartphone photo of two Romano-crusted chicken breasts on a white ceramic plate with lemon cream sauce and parsley. (Chicken Romano Recipe)

Chicken Romano Recipe: The Ultimate Golden-Brown Crusted Chicken and Pasta

This Chicken Romano Recipe features pan-seared chicken breasts with a crispy Romano cheese crust, served over spaghetti in a thick, glossy lemon butter cream sauce. Perfect for a restaurant-quality dinner at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

The Romano Crust
  • 1.5 lbs Chicken Breasts Boneless, skinless, pounded thin
  • 1 cup Romano Cheese 100g, finely grated
  • 1/2 cup Fine Breadcrumbs 60g
  • 1/2 cup All-Purpose Flour 64g
  • 2 large Eggs Beaten
Lemon Butter Sauce and Pasta
  • 8 oz Spaghetti 225g
  • 1/2 cup Heavy Cream 120ml
  • 4 tbsp Unsalted Butter 56g, cold
  • 1 large Lemon Juiced and zested
  • 1/4 cup Fresh Parsley 10g, finely chopped

Equipment

  • 1 12-inch Skillet Stainless steel or cast iron preferred.
  • 1 Microplane Zester For fine cheese and lemon zest.

Method
 

Preparation
  1. Set up three bowls: flour seasoned with salt and pepper, beaten eggs, and a mixture of Romano cheese and breadcrumbs.
  2. Dredge chicken cutlets in flour, dip in egg, and press firmly into the Romano mixture until fully coated.
Cooking
  1. Heat oil in a skillet over medium-high. Sear chicken for 3-4 minutes per side until a golden-brown crust forms and internal temp is 165°F.
  2. Simmer heavy cream and lemon juice. Whisk in cold butter one tablespoon at a time until glossy and thick. Stir in zest.
  3. Toss cooked spaghetti in half the sauce. Place chicken on top, drizzle with remaining sauce, and garnish with parsley flakes.

Notes

Ensure the oil is hot before adding chicken to prevent a soggy crust.
Use cold butter for the sauce to ensure a proper emulsion and glossy finish.