Description
Lemon Chicken Romano is a restaurant-style dish made with crispy, Romano cheese-crusted chicken breasts finished with a zesty lemon sauce. It’s quick, flavorful, and perfect for a weeknight dinner or special occasion.
Ingredients
- 2 boneless skinless chicken breasts, sliced in half lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup grated Romano cheese
- 1/2 cup breadcrumbs
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
Instructions
- Slice chicken breasts in half and pound to even thickness. Season lightly with salt and pepper.
- Set up a breading station: flour in one bowl, beaten eggs in another, and a mixture of Romano cheese, breadcrumbs, garlic powder, and pepper in the third.
- Dredge each chicken piece in flour, then dip in egg, then coat in the cheese mixture.
- Heat olive oil and butter in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden brown and cooked through.
- Remove chicken and set aside. Lower heat and add lemon juice and zest to the pan, scraping up any browned bits. Simmer briefly.
- Spoon lemon sauce over chicken and garnish with chopped parsley. Serve immediately.
Notes
- Add capers to the sauce for a briny twist.
- Bake breaded chicken at 400°F (205°C) for a lighter version.
- Great served with pasta, mashed potatoes, or vegetables.
- Make ahead by prepping and breading chicken, then cooking fresh.
- Reheat in oven or skillet to keep coating crisp.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
