Lemon Chicken Romano

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Crispy, cheesy, citrus-kissed

This Lemon Chicken Romano is bright, crispy, and packed with bold Italian-inspired flavor. Juicy chicken cutlets are coated in a golden Romano cheese crust, pan-fried until perfectly crisp, then finished with a fresh lemony sauce that balances richness with zing. It’s elegant enough for guests yet quick enough for a weeknight dinner. With simple pantry staples and a short cook time, this dish is perfect for busy home cooks who still want something impressive. If you love crispy chicken dinners and lemon-forward recipes, this one is a must-try πŸ‹βœ¨.

⏱️ Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4

πŸ“ Ingredients List

  • 4 boneless, skinless chicken breasts (butterflied or pounded thin)
  • ΒΎ cup grated Romano cheese
  • Β½ cup Italian-style breadcrumbs
  • Β½ cup all-purpose flour
  • 2 large eggs
  • 1 tsp garlic powder
  • Β½ tsp paprika
  • Salt and black pepper, to taste
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • β…“ cup chicken broth
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Fresh parsley, chopped (optional garnish)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large skillet
  • Mixing bowls (3)
  • Whisk or fork
  • Tongs
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons

πŸ‘©β€πŸ³ Step-by-Step Beginner-Friendly Instructions

  1. Prep the chicken
    Pat chicken dry and season both sides with salt and pepper. If thick, pound to even thickness for quick, even cooking πŸ”ͺ.
  2. Set up dredging stations
    Place flour in one bowl. In a second bowl, whisk eggs. In a third bowl, mix Romano cheese, breadcrumbs, garlic powder, and paprika πŸ§€.
  3. Bread the chicken
    Dredge chicken in flour, dip into eggs, then press firmly into the Romano mixture until well coated.
  4. Pan-fry until golden
    Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and crispy. Remove and set aside πŸ—.
  5. Make the lemon sauce
    Reduce heat to medium-low. Add chicken broth, lemon juice, and lemon zest to the skillet. Scrape up browned bits and simmer for 2–3 minutes until slightly reduced πŸ‹.
  6. Finish & serve
    Return chicken to the pan briefly to coat in sauce. Garnish with parsley and serve hot while crisp and juicy ✨.

πŸ’‘ Pro Tips

  • Extra crisp: Press the cheese mixture firmly onto the chicken.
  • Make it gluten-free: Use gluten-free breadcrumbs and flour.
  • Storage: Refrigerate leftovers up to 3 days; reheat in a skillet or oven to keep crispy.
  • Flavor boost: Add a splash of white wine to the sauce for depth.

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