Lemon Chicken Romano (Printable)
Golden chicken cutlets with zesty lemon and Romano cheese in 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)
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. 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 Romano cheese, breadcrumbs, and lemon zest combined.
03 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, then coat thoroughly with the Romano-breadcrumb mixture, pressing gently to ensure even adhesion.
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 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 the chicken broth and 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 over each piece. Garnish with fresh chopped parsley if desired. Serve immediately alongside pasta, a green salad, or your preferred side dishes.
# Expert Hints:
01 -
- The Romano cheese in the breading creates a crust that is crunchier and more savory than anything you get from standard breadcrumbs alone.
- The pan sauce comes together in the same skillet, so you get maximum flavor with almost no extra effort.
02 -
- Do not rush the frying by turning up the heat, because the Romano cheese browns faster than regular breadcrumbs and can go from golden to burnt in seconds.
- Letting the breaded chicken rest for five minutes before frying helps the coating set and prevents it from peeling off in the pan.
03 -
- Use one hand for the dry ingredients and the other for the egg wash to avoid breading your fingers along with the chicken.
- A meat mallet is ideal for pounding but a heavy rolling pin works just as well if you do not have one.