Recipes Meat and Poultry Chicken Chicken Tenders Recipes Crusted Chicken Romano 4.8 (28) 26 Reviews 6 Photos This copycat crusted chicken Romano proves that you don't have to go out to enjoy these chicken tenderloins—you can prepare them at home! Breaded with a mix of panko breadcrumbs, Parmesan, and pecorino Romano, and sautéed until deeply golden brown, these tenderloins are served with spaghetti and marinara sauce. Add sautéed zucchini or a tossed salad and some crusty garlic bread on the side. By Brenda Venable Updated on December 13, 2024 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 1/2 pounds chicken tenderloins salt and pepper to taste 2/3 cup all-purpose flour 2 large eggs, lightly beaten 1 cup pecorino Romano cheese 1/3 cup grated Parmesan cheese 2/3 cup plain panko breadcrumbs 8 ounces spaghetti 1/4 cup olive oil 2 tablespoons unsalted butter 2 cups marinara sauce 6 small fresh parsley sprigs for garnish (optional) Directions Gather all ingredients. Allrecipes/Diana Chistruga Place chicken tenderloins between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Lightly season chicken with salt and pepper. Allrecipes/Diana Chistruga Set up dredging stations by placing flour on a plate, then set a shallow bowl with beaten eggs beside it. Finally, combine grated pecorino, Parmesan, and breadcrumbs on a plate at the third station. Allrecipes/Diana Chistruga Dredge each tenderloin in flour, shaking off excess, then dip in egg, allowing excess to drip off. Place on top of cheese and panko mixture, patting it into chicken until well coated. Set each piece on a plate until all are dredged and breaded. Allrecipes/Diana Chistruga Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Allrecipes/Diana Chistruga Heat olive oil and butter in a large skillet over medium-high heat until butter stops sizzling, then add breaded chicken tenderloins, being careful not to overcrowd the skillet. You may want to cook chicken in batches. Allrecipes/Diana Chistruga Cook tenderloins until nicely browned, 3 to 4 minutes per side. An instant-read thermometer inserted near the center of chicken pieces should read at least 165 degrees F (74 degrees C). Allrecipes/Diana Chistruga Remove chicken from the skillet and place on a rack over a plate or tray and keep warm, until all tenderloins are done. Allrecipes/Diana Chistruga Drain spaghetti, return to the pot, and stir in marinara. Cook over medium-low heat, stirring occasionally, until spaghetti and sauce are hot, about 2 minutes. Remove from heat. Allrecipes/Diana Chistruga Evenly divide the tenderloins and spaghetti with marinara onto plates. Garnish with fresh parsley sprigs. Allrecipes/Diana Chistruga Cook’s Note Boneless, skinless chicken breasts, halved lengthwise, can also be used for this recipe. Cooking time may need to be adjusted. They're also delicious with Chef John's Spaghetti Aglio e Olio . From the Editor: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. I Made It Print 31 home cooks made it! Nutrition Facts (per serving) 598 Calories 26g Fat 39g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 598 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 44% Cholesterol 189mg 63% Sodium 923mg 40% Total Carbohydrate 39g 14% Dietary Fiber 3g 11% Total Sugars 6g Protein 49g 99% Vitamin C 2mg 2% Calcium 268mg 21% Iron 4mg 22% Potassium 691mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.