Romano Cheese Crusted Chicken
Romano Cheese Crusted Chicken

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, romano cheese crusted chicken. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Romano Cheese Crusted Chicken is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Romano Cheese Crusted Chicken is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook romano cheese crusted chicken using 23 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Romano Cheese Crusted Chicken:
  1. Make ready CHICKEN
  2. Prepare 1 1/2 lb boneless, skinless chicken breasts, pounder or sliced to 1/4 inch thickness
  3. Take 2 large eggs
  4. Get 2 tbsp water
  5. Make ready 1/2 cup Romano cheese, grated
  6. Prepare 1/2 cup all purpose flour
  7. Get 1/2 tsp black pepper and salt to taste, divided use
  8. Take 1/4 tsp Italian seasoning
  9. Prepare 1 tsp hot sauce, such as Frank's red hot
  10. Get 1 tbsp olive oil
  11. Prepare THREE CITRUS BUTTER SAUCE
  12. Make ready 1 shallot, finely chopped
  13. Take 2 garlic cloves, minced
  14. Take 1/4 cup fresh orange juice
  15. Prepare 1 tbsp fresh lemon juice
  16. Make ready 1 tbsp fresh lime juice
  17. Prepare 1 tbsp cream, heavy, light or half and half
  18. Prepare 4 oz butter, cold cut into cubes
  19. Prepare 1/4 tsp black pepper and salt to taste
  20. Make ready 1 tsp hot sauce, such as Frank's red hot
  21. Take GARNISH
  22. Make ready 1/4 cup chopped fresh parsley
  23. Make ready 2 tbsp chopped fresh chives
Instructions to make Romano Cheese Crusted Chicken:
  1. Whisk eggs, water, hot sauce and half of pepper and salt in a bowl
  2. On a plate combine flour, romano cheese , remaing pepper, salt and Italian seasoning
  3. Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixtue
  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 .
  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.
  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
  7. Serve sauce over chicken immediately as sauce can not be reheated succesfully

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