Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a bright and flavorful dish that combines tangy lemon with the sharpness of Romano cheese. This easy-to-make recipe creates a crispy, golden crust on tender chicken breasts, finished with a zesty sauce perfect for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1/3 cup grated Romano cheese
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 lemon slices for garnish

Instructions

1. Step 1: Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure they cook evenly.
2. Step 2: Season both sides of the chicken breasts with salt and pepper, then set them aside.
3. Step 3: Prepare three shallow dishes: place the flour in one, beat the eggs in the second, and mix the grated Romano cheese with lemon zest in the third.
4. Step 4: Dredge each chicken breast in flour, shaking off any excess. Dip into the beaten eggs, allowing excess to drip off. Finally, coat with the cheese and lemon zest mixture, pressing gently to adhere.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
6. Step 6: Reduce heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape up any browned bits from the pan and simmer for 2-3 minutes to reduce slightly.
7. Step 7: Return the chicken to the skillet, coating with the sauce. Heat through for 1-2 minutes, turning once to coat both sides.
8. Step 8: Serve the chicken on plates, spoon sauce over each piece, and garnish with chopped parsley and lemon slices.

Tips & Variations

• Use freshly grated Romano cheese and lemon zest for the best flavor and texture.
• Substitute dry white wine with additional chicken broth if you prefer a non-alcoholic option.
• For extra crispy chicken, let the coated breasts rest for 10 minutes before cooking to help the coating set.

Storage

Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to preserve the sauce’s flavor and the chicken’s moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Romano?

Yes, Parmesan cheese can be a good substitute, offering a similar salty and nutty flavor.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The golden crust and firm texture are also good indicators.

Lemon Chicken Romano Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

Lemon Chicken Romano is a flavorful and elegant dish featuring tender, pan-fried chicken breasts coated in a zesty lemon and Romano cheese crust, finished with a tangy lemon, white wine, and chicken broth sauce. This easy-to-make recipe is perfect for a weeknight dinner or special occasion.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1/3 cup grated Romano cheese
• 1 tablespoon lemon zest
• Salt and pepper to taste

Sauce and Garnish

• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 4 lemon slices for garnish

Instructions

1. Flatten Chicken Breasts: Begin by flattening the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure they cook evenly.
2. Season the Chicken: Season both sides of the chicken breasts with salt and pepper, then set them aside until ready to coat.
3. Prepare the Dredging Stations: Place the flour in a shallow dish. In a second shallow dish, beat the eggs with a fork. In a third dish, combine the grated Romano cheese with the lemon zest.
4. Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip in the beaten eggs, letting excess drip off. Finally, coat with the Romano cheese and lemon zest mixture, pressing gently so it adheres well.
5. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked through. Transfer to a plate and keep warm.
6. Prepare the Sauce: Reduce heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape up any browned bits from the bottom with a wooden spoon and let the sauce simmer for 2-3 minutes until slightly reduced.
7. Combine Chicken and Sauce: Return the chicken breasts to the skillet, spooning the sauce over them. Heat through for 1-2 minutes, turning once to coat both sides.
8. Serve and Garnish: Transfer the chicken to serving plates, spoon extra sauce on top, and garnish with chopped parsley and lemon slices for a fresh, vibrant finish.

Notes

• Flattening the chicken breasts ensures even cooking and prevents dryness.
• Use freshly grated Romano cheese for the best flavor and texture.
• Dry white wine adds depth to the sauce but can be omitted for a non-alcoholic version; substitute with additional chicken broth if desired.
• Serve with a side of steamed vegetables or a light salad to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Lemon Chicken Romano, chicken recipes, pan-fried chicken, lemon chicken, Italian chicken dish