Lemon Chicken Romano
This Lemon Chicken Romano recipe delivers tender, juicy chicken coated in a crispy Romano cheese crust, all bathed in a bright and zesty lemon sauce. It's an easy-to-follow guide to create a restaurant-quality meal at home, sure to impress family and friends.
Equipment
- Cutting board
- Knife
- Meat Mallet or Rolling Pin
- Plastic Wrap
- Shallow dishes (3)
- Large skillet
- Spatula
- Paper towels
- serving plate
- Measuring cups
- Measuring spoons
Ingredients
- 4 boneless, skinless chicken breasts 6-8 oz each
- 1 cup grated Romano cheese
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup freshly squeezed lemon juice from about 2 lemons
- 2 tablespoons heavy cream optional
- 1 tablespoon chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap.
- Set up a breading station with flour, beaten eggs, and a mixture of Romano cheese, garlic powder, salt, and pepper in separate shallow dishes.
- Dredge each chicken breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, coating thoroughly.
- Press the chicken into the Romano cheese mixture, ensuring a thick and even coating on both sides.
- Heat olive oil in a large skillet over medium heat.
- Carefully place the breaded chicken breasts into the hot skillet, ensuring not to overcrowd. Cook in batches if necessary.
- Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Remove cooked chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
- Pour in chicken broth and lemon juice, and bring to a simmer.
- If using, stir in heavy cream and simmer for another minute or two, until the sauce has slightly thickened.
- Season the sauce with salt and pepper to taste, starting with a small amount due to the saltiness of the Romano cheese.
- Place the cooked chicken breasts on a serving plate.
- Spoon the lemon sauce over the chicken.
- Garnish with fresh parsley.
- Serve immediately and enjoy.
Notes
For best results, use freshly grated Romano cheese and freshly squeezed lemon juice. If the chicken browns too quickly, reduce the heat. To thicken the lemon sauce faster, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding extra lemon sauce to keep it moist.