🍋 Lemon Chicken Romano
🧾 Ingredients (Serves 4)
For the chicken:
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2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
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Salt & black pepper
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½ cup all-purpose flour
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2 large eggs
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¾ cup finely grated Romano cheese (can mix with Parmesan)
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½ cup breadcrumbs (Italian-style or plain)
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2 tbsp olive oil + 2 tbsp butter (for frying)
For the lemon sauce:
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3 tbsp butter
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2 cloves garlic, minced
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⅓ cup chicken broth (or dry white wine)
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Juice of 1–2 lemons (about ¼ cup)
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Zest of 1 lemon
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1 tbsp chopped parsley (for garnish)
🔥 Instructions
1. Prep the chicken:
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Pound chicken cutlets to even thickness (~½ inch).
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Season both sides with salt and pepper.
2. Set up the coating stations:
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Place flour in one shallow bowl.
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In another, whisk eggs.
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In a third bowl, mix Romano cheese and breadcrumbs.
3. Dredge and coat:
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Dredge each cutlet in flour (shake off excess), dip in egg, then press into the cheese/breadcrumb mixture.
4. Pan-fry the chicken:
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Heat olive oil and butter in a large skillet over medium heat.
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Cook chicken 3–4 minutes per side, or until golden and cooked through (internal temp 165°F / 74°C).
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Transfer to a plate and keep warm.
5. Make the lemon sauce:
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In the same pan, melt butter and sauté garlic until fragrant (30 seconds).
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Add chicken broth (or wine), lemon juice, and zest. Simmer 2–3 minutes.
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Taste and adjust — more lemon or a pinch of sugar if too tart.
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Pour the warm sauce over the chicken or serve on the side.
🌿 Garnish:
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Chopped fresh parsley
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Extra grated Romano
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Lemon wedges
🍽️ Serve with:
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Angel hair or linguine pasta
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Mashed potatoes or risotto
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Roasted asparagus or a crisp green salad
Would you like a baked version, or to make it gluten-free or low-carb?