Lemon Chicken Romano (Print Version)

Golden Romano-crusted chicken with a bright lemon-butter sauce and fresh parsley for garnish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Breading & Coating

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons water
06 - 1 cup grated Romano cheese
07 - 1 cup Italian-style breadcrumbs

→ Cooking

08 - 1/4 cup olive oil
09 - 2 tablespoons unsalted butter

→ Lemon Sauce

10 - 1/4 cup fresh lemon juice (about 2 lemons)
11 - 1 tablespoon grated lemon zest
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons chopped fresh parsley, plus more for garnish

# How-To Steps:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and freshly ground black pepper.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with eggs beaten together with 2 tablespoons of water, and the third with Romano cheese combined with breadcrumbs.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the egg wash, then firmly press into the Romano-cheese and breadcrumb mixture, ensuring an even, adherent coating on all sides.
04 - Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Working in batches if needed, add the breaded cutlets and cook for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a warm plate and tent loosely with aluminum foil.
05 - Carefully pour off excess oil from the skillet. Add the fresh lemon juice and lemon zest to deglaze the pan, scraping up all caramelized bits from the bottom. Stir in the remaining 2 tablespoons of butter and simmer for 1 to 2 minutes until the sauce lightly thickens and becomes glossy.
06 - Return the chicken cutlets to the skillet, spooning the lemon-butter sauce generously over each piece. Cook for 1 to 2 minutes to heat through. Garnish with chopped fresh parsley and additional lemon slices, then serve immediately.

# Expert Tips:

01 -
  • The Romano cheese creates a crust that is crunchier and more savory than regular breadcrumbs alone, and once you try it you will never go back to plain breading.
  • The lemon butter sauce comes together in the same pan with barely any effort, so you get a restaurant quality finish without dirtying every dish in your kitchen.
02 -
  • If the oil is not hot enough when the chicken goes in, the cheese in the coating will melt off into the pan instead of crisping, so wait until you see a shimmer across the surface.
  • Do not skip the rest time under foil because carryover heat finishes the cooking gently and keeps the meat tender while you make the sauce.
03 -
  • Press the breading on firmly with the heel of your hand rather than just sprinkling it on, because a loose coating will fall off the moment it hits the hot oil.
  • Let the chicken rest for thirty seconds after flipping before you check the browning because moving it too early tears the crust right off.

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