Description
This Lemon Chicken Romano is crispy, cheesy, and bursting with bright lemon flavor! Golden chicken cutlets coated in Romano cheese are pan-seared to perfection, then finished with a buttery lemon sauce for an easy, restaurant-style dinner at home.
Ingredients
4 boneless, skinless chicken breasts
½ cup grated Romano cheese
½ cup breadcrumbs or gluten-free breadcrumbs
2 large eggs
2 tbsp milk
Zest of 1 lemon
Juice of 1 lemon
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
3 tbsp olive oil
2 tbsp butter
¼ cup chicken broth
Fresh parsley for serving
Instructions
1. Slice chicken breasts horizontally to create thin cutlets. Season lightly with salt and pepper.
2. In a bowl, whisk eggs with milk.
3. In another bowl, mix Romano cheese, breadcrumbs, garlic powder, paprika, and lemon zest.
4. Dip chicken into egg mixture, then coat well in the cheese mixture.
5. Heat olive oil in a large skillet over medium heat.
6. Cook chicken 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
7. In the same skillet, melt butter and add chicken broth and lemon juice, scraping up browned bits.
8. Simmer sauce 1–2 minutes until slightly reduced.
9. Return chicken to the skillet and spoon sauce over the top.
10. Garnish with parsley and serve hot.
Notes
Use freshly grated Romano for best flavor.
Serve with pasta, mashed potatoes, or roasted vegetables.
Add capers to the sauce for a lemony Italian twist.
For extra crispiness, let breaded chicken rest 5 minutes before cooking.