Description
This Lemon Chicken Romano is a bright, comforting, and crispy chicken dish coated in Romano cheese and simmered in a velvety lemon butter sauce. It’s quick enough for weeknights but impressive enough for company!
Ingredients
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup grated Romano cheese
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1 tablespoon lemon zest
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3 tablespoons olive oil
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½ cup fresh lemon juice
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1 cup chicken broth
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Fresh parsley, chopped (for garnish)
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Lemon slices (for garnish)
Instructions
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Flatten chicken breasts to ½ inch thickness using a meat mallet.
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Season both sides with salt and pepper.
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Set up three bowls: flour in one, beaten eggs in another, Romano cheese mixed with lemon zest in the third.
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Dredge each chicken breast in flour, then egg, then the cheese mixture, pressing gently to coat.
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Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and keep warm.
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Reduce heat to medium. Add lemon juice and chicken broth, scraping browned bits from the pan. Simmer 2–3 minutes until slightly thickened.
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Return chicken to the skillet and spoon sauce over it. Heat 1–2 minutes.
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Garnish with parsley and lemon slices before serving.
Notes
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For extra crispiness, let the coated chicken rest for 5 minutes before frying.
Add more broth if the sauce becomes too thick.
Serve with pasta, mashed potatoes, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Pan-Fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 165 mg