Lemon Chicken Romano (Printer-friendly)
Golden chicken cutlets with zesty lemon and Romano cheese, served with a light tangy sauce.
# What You’ll 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 (optional)
# How to Make It:
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 both 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 deeply golden and cooked through to an internal temperature of 165°F. Transfer to a warm plate.
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 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, spooning the pan sauce generously over each piece. Garnish with chopped fresh parsley if desired, and serve immediately alongside pasta, salad, or your preferred side dishes.
# Expert Tips:
01 -
- The Romano cheese in the breading creates a crust that is genuinely crunchy and deeply savory, not just coated.
- The pan sauce comes together in the same skillet, so you get maximum flavor with almost no extra effort.
- It feels like something you would order at a neighborhood Italian restaurant, but it comes together in under an hour on a weeknight.
02 -
- Do not rush the oil temperature because if the pan is not hot enough the breading will absorb oil and turn soggy instead of crisp.
- Press the breadcrumb mixture firmly onto each cutlet with your palms rather than just tossing it on, because loose breading falls off during flipping.
03 -
- Grate the Romano as finely as you can because larger shreds fall off the chicken during cooking and burn in the oil.
- Keep the finished cutlets in a low oven on a wire rack while you make the sauce so they stay crispy instead of steaming on a plate.