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Romano Cheese Crusted Chicken Recipe

Romano Cheese Crusted Chicken Recipe
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Cooking Time : 4 minutes
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Prepare the ingredients before making Romano Cheese Crusted Chicken in your home. Then, follow these steps below to serve Romano Cheese Crusted Chicken for your family or friends.

Ingredients: Romano Cheese Crusted Chicken

  • CHICKEN
  • 1 1/2 lb boneless, skinless chicken breasts, pounder or sliced to 1/4 inch thickness
  • 2 large eggs
  • 2 tbsp water
  • 1/2 cup Romano cheese, grated
  • 1/2 cup all purpose flour
  • 1/2 tsp black pepper and salt to taste, divided use
  • 1/4 tsp Italian seasoning
  • 1 tsp hot sauce, such as Frank's red hot
  • 1 tbsp olive oil
  • THREE CITRUS BUTTER SAUCE
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lime juice
  • 1 tbsp cream, heavy, light or half and half
  • 4 oz butter, cold cut into cubes
  • 1/4 tsp black pepper and salt to taste
  • 1 tsp hot sauce, such as Frank's red hot
  • GARNISH
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh chives

How to Make Romano Cheese Crusted Chicken

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Romano Cheese Crusted Chicken in your home by yourself.

    Step 1
  • Whisk eggs, water, hot sauce and half of pepper and salt in a bowl
  • Step 2
  • On a plate combine flour, romano cheese , remaing pepper, salt and Italian seasoning
  • Step 3
  • Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixtue
  • Step 4
  • Heat olive oil in a large non stick skillt. Cook chicken until golden brown and cooked through, about 3 minutes per side. Don't crowd pan. Remove chicken as done and tent with foil .
  • Step 5
  • When all the chicken is cooked and removed add shallot and garlic to skillet and soften for a minute, then add orange, lemon and lime juice, reduce to a couple of tablespoond, add cream pepper, salt to taste and hot sauce and simmer another minute.
  • Step 6
  • On low heat, add butter cubes, a couple at a time, whisking all the time until butter is gone and sauce is creamy. Remove from heat.Whisk in parsley and chives
  • Step 7
  • Serve sauce over chicken immediately as sauce can not be reheated succesfully
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