Lemon Chicken Romano (Print version)

Crispy chicken cutlets with lemon and Romano cheese in a tangy garlic sauce.

# What goes in:

→ 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

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 & 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

# Cooking steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness. Season both sides evenly with lemon juice, sea salt, and freshly ground black pepper.
02 - Arrange three shallow bowls: fill the first with all-purpose flour, the second with eggs whisked together with water, and the third with a blend of grated Romano cheese, Italian breadcrumbs, and lemon zest.
03 - Dredge each seasoned chicken breast in the flour, shaking off any excess. Dip into the egg wash, then press firmly into the Romano-breadcrumb mixture, ensuring an even, adherent coating on all 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 and tent loosely with foil.
05 - Add the remaining tablespoon of butter and minced garlic to the same skillet. Sauté briefly until fragrant, about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2 to 3 minutes until the sauce reduces slightly.
06 - Return the chicken cutlets to the skillet and spoon the pan sauce generously over each piece. Sprinkle with freshly chopped parsley. Serve immediately alongside pasta, a green salad, or crusty bread.

# Tips from flavorandfeast:

01 -
  • The Romano cheese in the breading creates a crust that stays shatteringly crisp even after the sauce goes on top.
  • It tastes like something from a little Italian joint with checkered tablecloths, but you made it in your own kitchen in under an hour.
  • The pan sauce comes together in the same skillet, so every browned bit gets rescued and turned into liquid gold.
02 -
  • Do not rush the oil temperature, if the pan is not hot enough the breading will slide right off into a soggy mess.
  • Press the breadcrumb mixture firmly onto the chicken with your palms, a loose coating falls apart in the skillet.
  • A splash of white wine added to the broth transforms the sauce into something worth licking off the plate.
03 -
  • Let the breaded cutlets rest on a wire rack for five minutes before frying so the coating adheres firmly to the meat.
  • Keep finished cutlets in a low oven while you cook the sauce so everything lands on the table hot and crisp at the same time.

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