Grated Parmesan Crusted Chicken (Keto & GF Friendly)Chicken Romano

grated parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

Prepare the ingredients: 1 lb thinly sliced chicken cutlets, grated Romano cheese, grated Parmesan cheese, all-purpose flour, light olive oil, beaten egg, water, garlic powder, salted butter, fresh chopped spinach, and Plum tomato sauce.

In a bowl, combine the beaten egg with half the garlic powder and a splash of water, then beat until mixed.

Coat each chicken cutlet in all-purpose flour, ensuring both sides are covered.

Dip the floured chicken into the egg mixture, making sure to coat it well, especially in any dry spots.

Press the chicken into a mixture of grated Romano and Parmesan cheese, ensuring an even coating on both sides.

Return the coated chicken to the flour for a second coating to prevent the cheese from burning during frying.

Heat a cast iron skillet over medium-high heat and add light olive oil for frying.

Fry the chicken cutlets in the skillet, placing them gently into the hot oil and cooking two at a time.

Cook the chicken for about 2 minutes on one side, then flip it using a spatula to avoid losing the cheese crust.

Continue cooking for another minute, checking for a golden brown color on both sides.

Remove the chicken when golden brown but slightly undercooked, as it will finish cooking in the oven.

Preheat the oven to 400°F (200°C).

Spread a layer of Plum tomato sauce on the bottom of a baking dish.

Arrange the fried chicken cutlets in the baking dish on top of the sauce.

Top the chicken with sautéed spinach mixed with garlic butter.

Add more Plum tomato sauce on top of the spinach and chicken.

Bake the assembled dish in the oven for 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens