Description

Lemon Chicken Romano is a zesty and easy-to-make dinner recipe featuring tender chicken cutlets pan-fried to a golden crisp and served with a bright lemon and Romano cheese sauce. This dish combines tangy lemon juice and zest with the savory depth of Romano cheese and fresh parsley, creating a flavorful meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Dredging Mixture

1 cup all-purpose flour
1/3 cup grated Romano cheese
Salt and pepper to taste

Egg Wash

2 large eggs, lightly beaten

Sauce and Cooking

1/4 cup olive oil
1/4 cup chicken broth (non-alcoholic substitute for dry white wine)
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup fresh parsley, chopped
4 lemon slices for garnish

Instructions

Prepare Chicken: Pound the chicken breasts to about 1/4 to 1/2 inch thick cutlets to ensure even and quick cooking throughout.
Set Up Dredging Station: In one shallow dish, mix together the flour, grated Romano cheese, salt, and pepper. In a second dish, lightly beat the eggs to create the egg wash.
Coat Chicken: Dip each chicken cutlet first into the flour mixture, then into the egg wash, and back into the flour mixture, pressing gently to ensure they are fully coated for a crispy crust.
Pan-Fry Chicken: Heat olive oil in a large skillet over medium-high heat. Cook two chicken cutlets at a time for 3 to 4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate and repeat with the remaining cutlets.
Start Sauce Base: Carefully pour out excess oil from the skillet, leaving the browned bits (fond) to add flavor to the sauce.
Deglaze and Build Sauce: Add 1/4 cup chicken broth into the skillet to deglaze, scraping up the browned bits. Let it simmer for 1 to 2 minutes before adding the remaining 1/2 cup chicken broth. Continue to simmer the sauce until it slightly reduces.
Finish Sauce: Stir in fresh lemon juice, lemon zest, and chopped parsley into the skillet. Season to taste with salt and pepper, balancing the bright and savory flavors of the sauce.
Combine and Serve: Return the cooked chicken cutlets to the skillet, spoon sauce over them, and simmer gently for 1 to 2 minutes to warm through. Serve immediately, garnished with lemon slices and additional fresh parsley for a fresh presentation.

Notes

For best results, use fresh lemon juice and zest to maximize the brightness of the sauce.
Pounding the chicken evenly ensures it cooks uniformly and remains tender.
Use a meat thermometer to verify the chicken reaches a safe internal temperature of 165°F (74°C).
Leftover chicken and sauce can be refrigerated for up to 2 days.
This recipe works well paired with steamed vegetables, rice, or a simple green salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Italian-American

Keywords: lemon chicken, Romano cheese, pan-fried chicken, easy dinner, lemon zest, chicken cutlets