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Chicken Romano

A delightful combination of crispy chicken, rich sauce, and perfectly cooked spaghetti, this easy copycat version of Chicken Romano captures the essence of the restaurant's classic dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Chicken breasts
  • 1/4 cup Fresh Parsley Chopped for garnish
  • 2 large Eggs Whisked
  • 1/2 cup Tomato puree
  • 12 oz Spaghetti Cooked according to package directions
  • 1/2 cup All-purpose flour For dredging the chicken
  • 2 tbsp Olive oil For frying
  • 1 cup Breadcrumbs Plain or panko
  • 2 tbsp Unsalted Butter For frying
  • 1 cup Heavy cream
  • 1.5 cups Pecorino Romano cheese Grated

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook spaghetti according to package directions.
Cooking Chicken
  1. In a shallow dish, mix flour, salt, and pepper. In another dish, whisk eggs. In a third dish, place breadcrumbs.
  2. Dredge each chicken breast in flour, dip in the egg, then coat with breadcrumbs.
  3. Heat olive oil and butter in a skillet over medium heat. Cook chicken for 4-5 minutes on each side until golden and cooked through.
Preparing Sauce
  1. In a separate saucepan, heat tomato puree and heavy cream until warmed.
Final Assembly
  1. Toss spaghetti with the sauce.
  2. Serve chicken over the spaghetti and sprinkle with chopped parsley and Pecorino Romano cheese.

Notes

This dish pairs wonderfully with a simple side salad or garlic bread for a complete meal. To store leftovers, allow to cool completely and refrigerate in an airtight container for up to three days. Reheat in the microwave or stovetop before serving.