Lemon Chicken Romano (Printable)
Crispy Romano-crusted chicken with bright lemon flavors and a velvety pan sauce
# What You'll Need:
→ Chicken & Seasoning
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 Station
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 2 tablespoons cold water
08 - 1 cup grated Romano cheese
09 - 1 cup Italian-style breadcrumbs
10 - Zest of 1 lemon
→ Pan Sauce
11 - 3 tablespoons extra virgin 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 fresh parsley, chopped (optional)
# How-To Steps:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness. Season both sides evenly with lemon juice, sea salt, and black pepper.
02 - Arrange three shallow dishes: fill the first with flour, the second with eggs whisked together with water, and the third with Romano cheese, breadcrumbs, and lemon zest combined thoroughly.
03 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the Romano-breadcrumb mixture, coating both sides evenly.
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 same 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. Simmer for 2 to 3 minutes until the sauce reduces slightly.
06 - Return the chicken cutlets to the skillet and spoon the pan sauce generously over each piece. Garnish with fresh chopped parsley and serve immediately alongside pasta, a green salad, or crusty bread.
# Expert Advice:
01 -
- The Romano cheese in the breading creates a crust that is genuinely crunchier and more flavorful than anything plain breadcrumbs could ever deliver.
- That quick pan sauce comes together in about three minutes using the leftover bits in the skillet, which means built in flavor with almost zero extra work.
02 -
- Do not crank the heat past medium or the Romano will brown too fast on the outside before the chicken is cooked through on the inside.
- Letting the breaded cutlets rest for five minutes on a plate before frying helps the coating adhere so it does not peel off in the pan.
03 -
- Use one hand for the flour and egg steps and the other hand for the Romano breadcrumb step to avoid turning your fingers into breaded claws.
- Grate the Romano as finely as you can so it integrates into the breadcrumb coating rather than clumping or falling off during frying.