Lemon Chicken Romano (Print Version)

Golden cutlets with zesty lemon and Romano, finished with tangy garlic 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 Station

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 & Pan 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)

# How-To Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness using a meat mallet. 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, Italian breadcrumbs, and lemon zest thoroughly combined.
03 - Dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the Romano-breadcrumb mixture, ensuring an even coating on both sides.
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 skillet. Sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom. Simmer for 2 to 3 minutes until the sauce slightly reduces.
06 - Return the chicken cutlets to the skillet and spoon the pan sauce generously over each piece. Garnish with chopped fresh parsley if desired and serve immediately alongside pasta, a crisp salad, or your preferred sides.

# Expert Tips:

01 -
  • The Romano cheese forms a crust so crunchy and savory that you will never want plain breaded chicken again.
  • That pan sauce comes together in about three minutes using everything already in your skillet.
  • It feels like something you would order at a neighborhood Italian restaurant but it comes together on a weeknight without any fuss.
02 -
  • If your oil is not hot enough before the chicken goes in the coating will slide right off instead of sealing into a crust, wait until you see a shimmer across the surface.
  • Do not skip pounding the chicken thin, thick breasts cook unevenly and the coating burns before the center is done.
  • A splash of white wine added to the pan sauce right alongside the broth adds a layer of flavor that will make people ask what your secret is.
03 -
  • Grate your Romano as finely as possible so it melds with the breadcrumbs instead of falling off in clumps during cooking.
  • Let the cooked chicken rest for one minute in the sauce before serving so it absorbs some of that tangy liquid without losing its crunch.

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