Description
Lemon Chicken Romano brings weeknight dinner magic right to your kitchen with crispy, cheesy chicken that comes together faster than you can order takeout. Parmesan and Romano cheeses create a golden crust that makes this simple protein feel like a restaurant-quality meal without any complicated techniques.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Breading and Seasoning:
- ¾ cup Romano cheese
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- Salt
- Black pepper
Cooking and Finishing:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Chopped parsley
Instructions
- Tenderize each chicken breast to an even ½-inch thickness using a meat mallet. Season generously with salt and black pepper across both sides.
- Arrange three shallow dishes: one with ½ cup flour, another with 2 eggs whisked with 1 tablespoon water, and the third combining 1 cup breadcrumbs with ¾ cup finely shredded Romano cheese.
- Dredge each chicken breast first in flour, shaking off excess. Immediately dip into egg mixture, allowing extra liquid to drip away.
- Transfer chicken to breadcrumb-cheese mixture, pressing firmly to ensure complete and even coating covers entire surface.
- Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat (around 350F). Wait until butter stops foaming.
- Carefully place breaded chicken into hot skillet. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil. Drizzle 12 tablespoons fresh lemon juice across chicken.
- Sprinkle 1 teaspoon lemon zest over chicken. Garnish with chopped parsley if desired for extra brightness.
Notes
- Pounding chicken evenly ensures consistent cooking and tender meat throughout.
- Mix breadcrumbs and Romano cheese thoroughly for a well-distributed, flavorful coating that sticks perfectly to the chicken.
- Use a meat thermometer to check internal temperature and avoid overcooking, which can make the chicken dry.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch, and use gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes per side (90 minutes total)
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 443 kcal
- Sugar: 1 g
- Sodium: 315 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 180 mg