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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.
Ingredients
- 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)
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