It’s surprisingly easy to create this delicious and impressive chicken dinner. This Chicken with Panko Breading recipe expertly combines both fresh and pantry-staple ingredients, proving that extraordinary meals don’t require complex shopping lists. This is a tried-and-true, classic family-favorite recipe, much like my recipe for Hearty Chicken Spaghetti with Rotel and Velveeta.

Let’s take a closer look at the key components:

• Chicken Breasts: The foundation of our dish! Whether you opt for pre-sliced, thinly cut chicken cutlets from the grocery store or prefer to prepare your own by slicing whole chicken breasts in half horizontally, the goal is uniform thickness. You’ll want to tenderize each piece using a (affiliate link) meat mallet. This crucial step not only ensures a consistent size for even cooking but also guarantees incredibly juicy, tender bites of cooked chicken.
• Panko Bread Crumbs: This is the absolute secret ingredient to achieving that signature golden brown, incredibly crispy, and crunchy crust. Unlike regular breadcrumbs, (Affiliate link) Panko Bread Crumbs are lighter, flakier, and absorb less oil, creating a superior texture that is simply unmatched. Don’t skip these!
• Romano Cheese: I highly recommend using freshly grated Romano cheese for its robust, salty, and slightly pungent flavor that truly elevates the breading. It’s a low-moisture, hard cheese that stays fresh in the fridge for up to six weeks, making it an easy ingredient to keep on hand for various dishes. Its sharp profile perfectly complements the chicken.
• Eggs: These are indispensable! Eggs serve as the perfect binder or “glue” for our breading ingredients, ensuring that the flour and panko mixture adheres beautifully and evenly to the chicken cutlets, creating a cohesive and crispy coating.
• Lemon: A simple yet transformative addition. A vibrant spritz of freshly squeezed lemon juice after frying adds a bright, zesty touch of citrus that wonderfully balances the savory richness of the panko chicken breading, enhancing its overall flavor profile and adding a refreshing finish.
• Flour: All-purpose flour provides the initial coating, creating a dry surface for the egg wash to adhere to, which in turn helps the panko crumbs stick better. It’s the first step in our three-part breading process for maximum crispiness.
• Canola Oil (or similar high-heat oil): Essential for pan-frying to a perfect golden brown. Canola oil has a neutral flavor and a high smoke point, making it ideal for achieving that desired crispiness without imparting unwanted tastes.

Scroll to the recipe card below for a full list of ingredients and precise measurements.

📋 Clever Substitutions for Panko Chicken

While the original recipe for Crusted Chicken Romano is perfected with its specific ingredients, sometimes you need a little flexibility in the kitchen. Here are some smart substitutions you can make:

• Romano Cheese Swap: While Romano cheese is truly the star, imparting its signature salty and tangy flavor, you can certainly swap it out for freshly grated Parmesan cheese. The main difference you’ll notice is that Parmesan is slightly sweeter, a little less salty, and typically has more of a nutty, earthy taste. Both are hard, aged cheeses that will contribute wonderfully to the crispy breading.
• Panko Bread Crumbs: These are non-negotiable for achieving that signature ultra-crunchy, crispy breading around each chicken cutlet. Regular breadcrumbs simply won’t yield the same light and airy texture. If you don’t have panko, it’s worth a quick trip to the store for them!
• Cooking Oil: Canola oil is recommended for its neutral flavor and high smoke point, but it can be easily substituted for any other high-heat, neutral-flavored cooking oil. Excellent alternatives include vegetable oil, grapeseed oil, or even extra-light olive oil. Avoid extra virgin olive oil for frying, as its smoke point is too low.
• Side Dish – Potatoes: If you’re looking to change up the traditional pasta pairing, a potato side dish is a fantastic choice. Consider serving your crispy chicken with comforting Country Potatoes, a classic and hearty potato casserole, for a truly satisfying meal.
• Chicken Type: While this recipe calls for chicken breasts or cutlets, you could adapt it for boneless, skinless chicken thighs for a richer, darker meat option. Just be sure to pound them to an even thickness and adjust cooking times as needed. Chicken tenders also work beautifully for smaller portions or kid-friendly meals.

💭 The Art of Tenderizing Chicken Breasts for Ultimate Juiciness

The secret to wonderfully tender and juicy chicken cutlets lies in a simple preparation step: tenderizing. It’s incredibly easy to prep chicken breasts or even pre-sliced thin chicken cutlets to ensure they are consistently tender and juicy after cooking. This crucial technique helps break down tough muscle fibers and creates an even thickness for optimal results.

The trick is to (affiliate link) use a meat mallet to gently pound the meat so it’s a thin, uniform size. This not only makes the chicken more tender by breaking down the proteins but also allows for quick and consistent cooking, preventing dry spots and ensuring every bite is perfectly cooked.

Even if you use thinly sliced chicken cutlets purchased from the grocery store or butcher, you will still want to give them a light pound. This extra step guarantees that each bite of cooked chicken will be as tender and juicy as possible, ensuring no tough spots. The goal is an even thickness, usually about ¼ inch.

Here’s how to do it effectively:

1. The first step to tenderizing chicken is to **place the thinly sliced portions into a plastic, zipped-top bag.** This contains any mess and prevents bacteria from spreading. As an alternative, you could wrap each piece of chicken tightly in plastic wrap.
2. Next, using the flat side of a (affiliate link) meat mallet, **gently pound each piece of chicken until it is approximately ¼ inch thick.** Focus on the thicker parts, gradually working your way to the edges to create a uniform cutlet.
3. Apply even pressure and avoid ripping the chicken. The goal is to flatten and tenderize, not to obliterate, the meat.

Continue pounding each piece of chicken until the entire chicken breast or cutlet has the **same thickness**, including any naturally thicker portions. This uniform thickness is key for quick, even cooking and ensuring every part of your chicken is perfectly tender and delicious.

Step 1: Season the Chicken. Remove the tenderized chicken cutlets from the plastic wrap or bag and arrange them on a large plate or baking sheet. Generously sprinkle both sides of each cutlet with salt and freshly ground black pepper. Set them aside while you prepare your breading station. (Photo #1)

Step 2: Set Up the Breading Station. Prepare three shallow dishes – pie dishes or wide, flat plates work perfectly for this. In the first dish, crack open the eggs, add 2 tablespoons of water, and whisk vigorously until the eggs are light and frothy. This creates a good “egg wash” for adhesion. In the second pie dish, place ½ cup of all-purpose flour. In the third dish, combine the panko breadcrumbs and the freshly grated Romano cheese, stirring them well to ensure an even mix. (Photo #2)

This versatile chicken pairs beautifully with a variety of sauces. Any sauce you would normally serve on top of pasta will be delicious. Bright and herbaceous Fresh Pesto or a rich Creamy Tomato Cream Sauce are two excellent and popular options that complement the savory chicken perfectly. A simple squeeze of fresh lemon is also fantastic!

The incredible crispiness of this breading comes from two key ingredients: **panko bread crumbs** and freshly grated Romano cheese. Panko crumbs are coarser and flakier than traditional breadcrumbs, leading to a much lighter and crunchier texture, while the Romano cheese adds a rich, savory depth. Both are easy ingredients to keep on hand for whenever a craving strikes!

Yes, absolutely! Using chicken tenders is a fantastic option, especially for making kid-friendly portions or appetizers. Since chicken tenders are naturally a smaller portion size, they cook even faster. I still highly recommend pounding them extra thin to ensure maximum tenderness and even cooking, but note that the frying time will be significantly less on each side. Keep a close eye on them to prevent overcooking!

There are a few key tricks! First, ensure your chicken is patted completely dry before flouring. Second, make sure each step of the breading process (flour, egg, panko) fully coats the chicken. Third, and most importantly, let the breaded chicken rest for at least 5-10 minutes before frying. This allows the moisture from the egg to be absorbed by the flour and panko, creating a stronger bond that prevents the breading from falling off.

Achieving that beautiful golden crust comes down to two things: oil temperature and not overcrowding the pan. Ensure your oil is heated to medium-high heat (it should shimmer, not smoke). If the oil isn’t hot enough, the breading will absorb too much oil and become greasy. If it’s too hot, it will burn before the chicken cooks through. Also, cook the chicken in batches if necessary, giving each piece enough space in the pan. Overcrowding lowers the oil temperature, leading to steaming instead of frying.

To reheat leftovers from the refrigerator and restore their delightful crispiness, avoid the microwave if possible, as it tends to make breaded items soggy. Instead, place the chicken cutlets on a baking sheet lined with foil or parchment paper and bake at 375°F (190°C) for 15-20 minutes, or until fully heated through and the breading is beautifully crispy once again. This method mimics the initial frying and helps bring back that desirable crunch.

For the best texture and flavor, I generally don’t recommend freezing Crusted Chicken Romano. While technically possible, the freezing and thawing process can significantly compromise the crispy texture of the panko breading, often leaving it soft or mushy.