Kris
ROMANO CRUSTED CHICKEN BREASTS   (Serves 4)

Suggested Side Dishes

  • Pasta with Oil and Garlic
  • Fresh Tomato, Cucumber and Red Onion Salad with Oregano
  • Easyway Garlic Bread

Ingredients

  • 4- 6 ounce boneless, skinless chicken breasts
  • 2 cups saltine cracker crumbs, about two packets
  • 1 1/3 cups grated imported Romano cheese
  • ¼ cup parsley, chopped
  • 1 tablespoon minced garlic
  • Flour
  • 3 eggs
  • Vegetable oil
  • Salt
  • Lemon wedges

Grind packages saltine crackers in food processor. Pour into a large bowl. Mince garlic and knead it into the cracker crumbs. Add 1 1/3 cups grated Romano cheese and mix.

Chop the parsley and add it to the crumbs.

Put flour in a smaller bowl. Beat the eggs in a separate bowl. Place the bowls next to each other in this order: flour, eggs, crumbs.

Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.

Season the breasts with salt. Dust the breasts in the flour, then the eggs, then cover the breasts with the crumb mixture. You make them ahead of time and place them in the refrigerator.

Heat the oil in a large skillet over medium heat. When the oil is hot, place the chicken breasts in the pan. Turn the heat to medium low. Cook the breasts about 4 to five minutes on each side. The crust should be golden brown and crispy.

Remove the breasts and set them on paper towels to absorb excess oil. Allow to cool a few minutes and serve with lemon wedges.

Helpful Hints

Food Prepping     I always have a bag of the bread crumbs in my refrigerator. They are a staple in my kitchen and I use them a lot. Make them ahead of time.

Make the salad at least 4 to 6 hours ahead of time and allow to marinate in the refrigerator.

Pound and bread the chicken breasts 1 hour ahead and place on a platter in the refrigerator if you want to save time.

When you have cooked the pasta and have drained it, begin to fry the chicken. Save some pasta water. Do not crowd the chicken into the pan.

Make the pasta sauce while the chicken cooks. Be sure to have all the ingredients for the pasta sauce ready to go.

Place the finished chicken on a platter with paper towels. Cover the chicken with a dish towel or tin foil. It can be served at room temperature.

Prepare the garlic bread ahead of time and place under the broiler when the chicken is done.

When making these breadcrumbs, if you do not have a problem with salt, use salted crackers.