Introduction

Lemon Chicken Romano is a bright and flavorful dish that combines tender chicken breasts with a zesty lemon and Romano cheese crust. This recipe offers a perfect balance of tangy and savory notes, making it an ideal meal for both weeknight dinners and special occasions.

A white plate holds five golden brown, crispy fried chicken cutlets arranged in a slightly overlapping pattern, each covered with finely chopped green herbs and grated white cheese. A light yellow lemon sauce pools around the cutlets, creating a shiny, moist base. Two thin, bright yellow lemon slices rest on top of the cutlets near the center. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1/3 cup grated Romano cheese
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup dry white wine
1/4 cup olive oil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
4 lemon slices for garnish

Instructions

Step 1: Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure they cook evenly.
Step 2: Season the chicken breasts with salt and pepper on both sides and set aside.
Step 3: Prepare the dredging stations: place the flour in a shallow dish, beat the eggs with a fork in a second dish, and combine the grated Romano cheese with lemon zest in a third dish.
Step 4: Coat each chicken breast by first dredging in flour and shaking off excess, then dipping into the beaten eggs and allowing excess to drip off. Finally, press the chicken into the cheese and lemon zest mixture so it adheres well.
Step 5: Heat olive oil in a large skillet over medium-high heat. When hot, cook the coated chicken breasts for 4-5 minutes per side until golden brown and fully cooked. Remove them from the skillet and keep warm.
Step 6: Lower heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape the browned bits from the pan’s bottom with a wooden spoon. Let the sauce simmer for 2-3 minutes to reduce slightly.
Step 7: Return the chicken breasts to the skillet, coating them in the sauce, and heat through for 1-2 minutes, turning once.
Step 8: Serve the chicken on plates, spoon the sauce over each piece, and garnish with chopped parsley and lemon slices.

Tips & Variations

For more depth, substitute white wine with chicken broth if you prefer a non-alcoholic version.
Try adding a pinch of crushed red pepper flakes to the cheese mixture for a subtle spicy kick.
Use fresh thyme or oregano alongside parsley for an herbal twist.
Flattening the chicken evenly is key to prevent undercooked or overcooked spots.

Storage

Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or water to keep the sauce from drying out.

How to Serve

The image shows a close-up of a metal pan filled with four golden-brown fried chicken pieces, each coated with a crispy, textured crust. The chicken is partially submerged in a foamy, light brown sauce dotted with small bits of garlic and sprinkled with finely chopped fresh green herbs. Three lemon wedges with a bright yellow color sit in the pan, adding pops of color and brightness around the chicken. The pan rests on a white marbled surface with a lemon and green herbs placed around it, giving a fresh feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan instead of Romano cheese?

Yes, Parmesan can be used as a substitute if Romano is unavailable. It will provide a similar salty, nutty flavor, though Romano tends to be sharper.

How do I know when the chicken is fully cooked?

Chicken breasts are fully cooked when they reach an internal temperature of 165°F (74°C) and the juices run clear. Cooking 4-5 minutes per side over medium-high heat typically achieves this for even-thickness breasts.