Chicken Romano

A classic Italian-American dish featuring pan-fried chicken cutlets with sharp Romano cheese, perfect for weeknight dinners.

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Prep the chicken by pounding it to a uniform thickness of 1/4–3/8 inches.
Season lightly with salt and pepper and set up a dredging station with flour, beaten eggs, and a mixture of Romano and breadcrumbs.
Flour both sides of the chicken and shake off the excess.
Dip in the egg, ensuring it is well coated but not soaked.
Press into the Romano-breadcrumb mixture until evenly coated.
Heat the skillet over medium-high heat and add oil, along with butter if desired.
Add the chicken cutlets to the skillet without crowding and let them form a crust before flipping.
Cook for 3-4 minutes per side for thin cutlets, or 6-8 minutes for thicker pieces, finishing in the oven at 350°F (175°C) if needed until the internal temperature reaches 160–165°F (71–74°C).
Rest the cutlets on a rack for 3-5 minutes to firm up the crust.
Serve with a side of marinara sauce and lemon wedges, if desired.

For best results, dry the chicken thoroughly before adding the coating. Adjust cooking times based on the thickness of the cutlets.