Description
Lemon Chicken Romano – crispy, cheesy pan-fried chicken cutlets topped with a bright, buttery lemon-garlic sauce. The Romano cheese in the breading adds a salty, nutty depth that pairs perfectly with fresh lemon. This restaurant-quality Italian-American dish comes together in under 30 minutes for an impressive weeknight dinner!
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- 3/4 cup grated Romano cheese
- 1/3 cup olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 lemon, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra grated Romano cheese for garnish
Instructions
- Slice the chicken breasts in half horizontally or pound them to an even thickness. Season both sides with salt and black pepper.
- Place the flour in one shallow bowl. Whisk the eggs in a second bowl. In a third bowl, combine the breadcrumbs and Romano cheese.
- Dredge each chicken piece in flour, then dip into the eggs, then coat well in the breadcrumb and Romano mixture.
- Heat the olive oil in a large skillet over medium heat. Cook the chicken in batches for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Lower the heat slightly and add the butter to the same skillet. Stir in the garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and fresh lemon juice, scraping up the browned bits from the pan. Simmer for 1 to 2 minutes.
- Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for 1 to 2 minutes.
- Garnish with lemon slices, parsley, and extra Romano cheese before serving.
Notes
- Use freshly grated Romano cheese – pre-shredded doesn’t melt or adhere as well.
- Pound chicken to even 1/2-inch thickness for uniform cooking.
- Don’t crowd the pan when frying – cook in batches to keep the oil temperature steady.
- For extra crispy coating, press the breadcrumb mixture firmly onto the chicken.
- Add 1/4 cup dry white wine along with the broth for deeper flavor.
- Serve over pasta, mashed potatoes, or with roasted vegetables.
- Substitute Parmesan cheese if Romano is unavailable.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry, Sauté
- Cuisine: Italian-American