My friends and family loved it; looks like I'll have to cook a bigger batch next time.

Baked Crusted Chicken Romano brings together the delicious flavor of Romano cheese with a perfectly crispy crust. This dish has roots in Italian-American cuisine and has become a beloved favorite in many households, often gracing dinner tables during family gatherings. It's a delightful way to elevate your usual chicken dinner with a unique blend of textures and flavors that will impress your family and friends.

This Chicken Romano pairs wonderfully with a side of creamy garlic mashed potatoes and some steamed green beans. For a bit of freshness, consider a simple arugula salad with a lemon vinaigrette. If you're looking for a heartier meal, some buttered pasta or a garlicky risotto would complement the dish beautifully. Don't forget a crisp white wine, such as a Pinot Grigio, to round out the meal.

Servings: 4 servings

4 boneless, skinless chicken breasts
1 cup grated Romano cheese
1 cup Panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil spray
Lemon wedges, for serving (optional)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

In a shallow dish, combine the flour, garlic powder, dried oregano, salt, and pepper.

In another shallow dish, whisk together the eggs and milk until well blended.

In a third shallow dish, mix together the grated Romano cheese and Panko breadcrumbs.

Dredge each chicken breast in the flour mixture, shaking off any excess. Then dip into the egg mixture, and finally coat thoroughly with the Romano cheese and Panko breadcrumb mixture.

Place the coated chicken breasts on the prepared baking sheet. Lightly spray the top of the chicken with olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Let the chicken rest for a few minutes before serving. Serve with lemon wedges on the side if desired.

For a different twist, try using Parmesan cheese instead of Romano for a slightly milder flavor. If you prefer a bit of heat, add a pinch of red pepper flakes to the breadcrumb mixture. For a gluten-free option, substitute the all-purpose flour with almond flour and use gluten-free breadcrumbs.