Looking for an easy chicken cutlet recipe? This chicken Romano with fettuccine is the perfect solution. The Romano cheese adds an extra level of flavor that is hard to resist. Combined with the parmesan cheese and panko breadcrumb, this mixture creates a perfectly crispy breading that tastes so good on the juicy chicken cutlets. This dinner is guaranteed to be a family favorite.

Chicken Romano with Fettuccine – Healthyish Foods

About the Chicken Romano Recipe

One of the things I love about this chicken Romano recipe, is that you can make the entire thing in under 45 minutes. This easy chicken cutlet recipe is perfect for weeknights when you want something tasty and fast. If you have leftovers, try adding the sliced chicken to a salad or a wrap for a delicious, easy to make lunch. You can also drizzle the chicken with some hot sauce for a spicy twist. Looking for a lower carb option, simply skip the fettuccine and enjoy this dish with steamed veggies. Broccoli, cauliflower or roasted carrots would taste so delicious.

This chicken is so flavorful you will be able to find a variety of ways to enjoy it. After all, who doesn’t love any easy chicken dinner?

How to Bread Chicken Cutlets

Take your chicken breasts and carefully butterfly them. This means cut them in half so that you have four thin breasts. Pound the breasts until they are about 1/4 inch thick. Next, you’ll bread them. Add flour, salt and pepper to one plate. Add two whisked eggs to a second plate. Then, add panko breadcrumbs, Romano cheese and parmesan cheese to a third plate. Dredge the chicken cutlets through the flour mixture, then the egg, followed by the breadcrumb mixture. Make sure it is well coated each time. Repeat for all four chicken cutlets.

Heat the vegetable oil and butter in a large oven-safe pan. Once hot, add the breaded chicken cutlets. Fry until golden brown on both sides. Finish the cutlets in the oven until they reach an internal temperature of 165 degrees Fahrenheit. Pull them from the oven and let them rest for 5-10 minutes before slicing. This will help lock in the juice.

Chicken Romano with Fettuccine – Healthyish Foods

Assemble the Dish

Add the al dente pasta back in to the pot with butter, salt, pepper, red pepper flakes, and fresh chopped Italian parsley. Once it’s heated, add the pasta to a serving platter. Top it with the sliced chicken Romano. Top with some extra grated parmesan cheese and enjoy.


Store any leftover chicken and pasta in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more easy chicken recipes? Try my white cheddar jalapeno chicken or my baked enchilada chicken. Both are loaded with flavor.  

Chicken Romano with Fettuccine – Healthyish Foods
Chicken Romano with Fettuccine – Healthyish Foods
Chicken Romano with Fettuccine – Healthyish Foods

Chicken Romano with Fettuccine

Looking for an easy chicken cutlet recipe? This chicken Romano with fettuccine is the perfect solution.
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  • 1 lb. chicken breasts, about two breasts butterflied
  • 2 eggs, whisked
  • ¼ cup AP flour
  • ½ cup grated Romano cheese
  • ½ cup grated parmesan cheese
  • ½ cup panko breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2-4 tablespoons vegetable oil, for frying
  • 1 tablespoon butter, for frying


  • ½ lb. fettuccine, al dente
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • pasta pot
  • 11-inch oven safe skillet
  • 4 plates


  • Preheat the oven to 350 degrees.

Prepare the pasta:

  • Boil a pot of water and cook the pasta according to the package. Al dente is best.
  • Drain the water using a colander, drizzle the pasta with olive oil and set it aside.

Prepare the chicken:

  • Butterfly the chicken by cutting each breast in half. Pound it until its about 1/4 inch thick.
  • Grab 4 plates.
  • On the first plate add the AP flour and salt / pepper.
  • On the second plate add two whisked eggs.
  • On the third plate combine the Romano cheese, parmesan cheese, and panko breadcrumbs. Stir well.
  • Dredge the chicken through the flour mixture, egg, then the cheese and panko breading. Repeat for all breasts. Ensure each one is well coated.
  • Once the chicken is breaded. Heat an oven-safe skillet over medium heat and add the vegetable oil and butter.
  • Sear the breaded chicken on both sides. Once all of the chicken is golden brown, place the oven-safe skillet in the oven for an additional 15-20 minutes.
  • The chicken should cook quickly since it is thin. Just make sure it is fully cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Once the chicken is fully cooked, let it rest for 5-10 minutes before slicing.

Assemble the dish:

  • While the chicken is resting, add the cooked fettuccine back into the pasta pot along with the butter, olive oil, salt, red pepper flakes, fresh Italian parsley and a few turns of cracked black pepper.
  • Once the pasta is warmed, add it to a serving platter. Slice the golden-brown chicken and place it over the pasta. Serve warm and enjoy.


Serving: 1serving, Calories: 698kcal, Carbohydrates: 55g, Protein: 46g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 241mg, Sodium: 1016mg, Potassium: 665mg, Fiber: 3g, Sugar: 2g, Vitamin A: 646IU, Vitamin C: 3mg, Calcium: 344mg, Iron: 3mg