Lemon Chicken Romano (Printable Version)
Crispy golden chicken with zesty lemon and Romano cheese in a light, tangy sauce.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon fresh lemon juice
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Breading
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 2 tablespoons water
08 - 1 cup grated Romano cheese
09 - 1 cup Italian-style breadcrumbs
10 - Zest of 1 lemon
→ Cooking & Sauce
11 - 3 tablespoons olive oil
12 - 2 tablespoons unsalted butter
13 - 3 cloves garlic, minced
14 - 3/4 cup chicken broth
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet. Season both sides evenly with lemon juice, sea salt, and black pepper.
02 - Arrange three shallow bowls: the first with all-purpose flour, the second with eggs whisked together with water, and the third with a combined mixture of grated Romano cheese, Italian breadcrumbs, and lemon zest.
03 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the Romano-breadcrumb mixture, ensuring an even coating on all sides.
04 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the breaded chicken in batches for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
05 - Add the remaining 1 tablespoon of butter and minced garlic to the skillet. Sauté briefly until fragrant, about 30 seconds. Pour in chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 to 3 minutes until the sauce slightly reduces.
06 - Return the chicken cutlets to the skillet and spoon the pan sauce generously over each piece. Garnish with chopped fresh parsley. Serve immediately alongside pasta, a green salad, or crusty bread.
# Expert Hints:
01 -
- The Romano and lemon zest crust is irresistibly crispy and tastes like something from a neighborhood Italian restaurant.
- The pan sauce comes together in minutes using the flavorful bits left behind after cooking the chicken.
02 -
- If the oil is too hot the Romano cheese in the breading will brown too quickly and burn before the chicken cooks through, so keep the heat at a steady medium.
- Do not skip scraping up the browned bits from the bottom of the pan when making the sauce because that fond is where most of the concentrated flavor lives.
03 -
- Press the breadcrumb mixture firmly onto both sides of each cutlet with your palms rather than just flipping it, because pressure is what keeps the coating from peeling off in the pan.
- Let the cooked chicken rest for two minutes before serving so the juices redistribute and the crust has time to set and crisp fully.