Crusted Chicken Romano

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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