Lemon Chicken Romano (Print version)

Romano-encrusted chicken cutlets pan-fried to golden and finished with a bright lemon-butter sauce.

# What goes in:

→ 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 - ¼ cup olive oil
09 - 2 tablespoons unsalted butter

→ Lemon Sauce

10 - ¼ 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 extra for garnish

# Cooking steps:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-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 beaten eggs whisked together with 2 tablespoons of water, and the third with Romano cheese thoroughly combined with breadcrumbs.
03 - Dredge each seasoned chicken breast in flour, shaking off any excess. Dip into the egg wash, allowing the surplus to drip off, then press firmly into the Romano-cheese breadcrumb mixture, ensuring an even and 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 - Pour off any 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 gently for 1 to 2 minutes until the sauce slightly thickens and becomes glossy.
06 - Return the chicken cutlets to the skillet and spoon the lemon-butter sauce generously over each piece. Cook for 1 to 2 minutes to reheat through and allow the flavors to meld.
07 - Transfer to serving plates, sprinkle with chopped fresh parsley, and garnish with lemon slices if desired. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The Romano cheese crust creates a crunch so satisfying you will never go back to plain breaded chicken again.
  • The lemon butter sauce comes together in the same pan, meaning every golden bit of flavor gets used and nothing is wasted.
02 -
  • Do not rush the oil temperature because if the pan is not hot enough, the cheese coating will soak up oil and turn greasy instead of forming a proper crust.
  • Adding a splash of white wine to the pan sauce right alongside the lemon juice was an accident that turned into my favorite version of this dish.
03 -
  • Use one hand for the flour and egg steps and the other for the cheese breadcrumb step to avoid breading your own fingers into a clumpy mess.
  • Let the breaded cutlets rest for five minutes on a wire rack before frying so the coating sets and adheres firmly during cooking.

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