Crispy Chicken Romano

This chicken is super crunchy and juicy on the inside.

Crispy Chicken Romano

Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup Romano cheese, grated
1 cup Parmesan cheese, grated, divided use
1 cup panko
2 eggs
1/2 cup flour
1/2 cup olive oil (or more if needed)
8 ounces spaghetti
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon butter

Directions
Preheat oven to 375.

Using a meat mallet, pound the chicken breasts to about 1/2" thick. Season both sides of the chicken with salt, pepper, garlic powder and paprika.

Prepare three bowls - one with flour, one with beaten eggs and one with a mixture of panko, Romano and Parmesan. Dip each chicken breast in flour, then into the eggs and thoroughly with the panko mixture.

Heat olive oil in a large skillet over medium heat. Fry the chicken for 4 to5 minutes on each side until golden brown and crispy. Remove and place on paper towels. Place chicken on a wire rack over a baking sheet.  Bake in preheated over for 10 minutes.

Cook spaghetti according to package instructions.

In a separate pan, melt butter. Add garlic and sauté until fragrant. Pour in cream and Parmesan cheese. Stir until smooth and creamy. Mix the cooked pasta into the sauce.

Serve the crispy chicken over or alongside the creamy pasta.