Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Romano cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup olive oil for frying
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Pound chicken breasts between plastic wrap to about 1/2 inch thickness and season with salt and pepper.
- Prepare breading station: flour in one dish, whisked eggs in the second, and breadcrumbs mixed with Romano cheese and spices in the third.
- Dredge each chicken breast in flour, then eggs, and finally the breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 4-5 minutes on each side until golden brown.
- Transfer cooked chicken to paper towels to drain excess oil.
- In a saucepan, warm heavy cream and whisk in grated Parmesan until melted. Add lemon juice and let simmer until thickened.
- Serve chicken with the Parmesan cream sauce drizzled on top, garnished with parsley.
Notes
Pound chicken to even thickness for proper cooking. Avoid overcrowding the frying pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg