Lemon Chicken Romano (Print View)
Golden crispy chicken cutlets with zesty lemon and savory Romano cheese, finished in a light tangy garlic butter sauce.
# What You 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
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
# 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 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-style breadcrumbs, and lemon zest.
03 - Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, then coat thoroughly with the Romano-breadcrumb mixture, pressing gently to ensure an even, adherent crust.
04 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the breaded chicken cutlets 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 1 tablespoon of butter and minced garlic to the same skillet. Sauté briefly until fragrant, about 30 seconds. Pour in chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a 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. Garnish with chopped fresh parsley and serve immediately alongside pasta, a crisp salad, or your choice of accompaniments.
# Expert Hints:
01 -
- The Romano cheese creates a crust that stays impossibly crunchy even after the sauce goes on top.
- It sounds fancy but the whole thing comes together in about forty minutes start to finish.
02 -
- Do not rush the pan sauce by cranking the heat because those browned bits can go from treasure to burnt in seconds.
- Letting the breaded chicken rest for five minutes before frying helps the crust set so it does not fall off in the pan.
03 -
- Grate the Romano as finely as possible so it melts into the crust rather than creating gaps that let the breading fall off.
- A microplane zester on the lemon gives you fluffy aromatic zest without any bitter pith getting involved.