Lemon Chicken Romano (Printable Version)
Crispy Romano-crusted chicken with zesty lemon and savory 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 Station
05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - 2 tablespoons cold water
08 - 1 cup finely grated Romano cheese
09 - 1 cup Italian-style breadcrumbs
10 - Zest of 1 medium lemon
→ Pan Sauce
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons unsalted butter, divided
13 - 3 cloves garlic, finely minced
14 - 3/4 cup low-sodium chicken broth
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons fresh flat-leaf parsley, roughly chopped
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/2-inch thickness. Season both sides evenly with lemon juice, sea salt, and freshly ground black pepper. Set aside.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with eggs whisked together with cold water, and the third with Romano cheese, Italian breadcrumbs, and lemon zest thoroughly combined.
03 - Dredge each seasoned chicken breast in the flour, shaking off excess. Dip into the egg wash, allowing any surplus to drip off. Press firmly into the Romano-breadcrumb mixture, coating both sides evenly and ensuring full adhesion.
04 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Carefully place the breaded cutlets in the pan, working in batches to avoid crowding. Cook for 4 to 5 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil.
05 - Return the skillet to medium heat and add the remaining 1 tablespoon of butter along with the minced garlic. Sauté for 30 seconds until fragrant, being careful not to brown the garlic. Pour in the chicken broth and fresh lemon juice, using a wooden spoon to scrape up any caramelized bits from the bottom of the pan. Simmer for 2 to 3 minutes until the sauce reduces and slightly thickens.
06 - Return the chicken cutlets to the skillet, spooning the pan sauce generously over each piece. Allow to warm through for 30 seconds. Garnish with freshly chopped parsley and serve immediately alongside pasta, a crisp salad, or roasted vegetables.
# Expert Tips:
01 -
- The Romano and lemon zest breading fries up into a crust so crunchy you will catch yourself sneaking pieces off the cutting board before plating.
- That pan sauce comes together in about three minutes using nothing more than broth, butter, and the golden bits already stuck to your skillet.
02 -
- Do not rush the pan-frying by cranking the heat too high or the Romano will burn before the chicken cooks through, medium heat is your best friend here.
- Letting the breaded cutlets rest for five minutes on a sheet of parchment before frying helps the coating set and prevents it from falling off in the pan.
03 -
- Use one hand for the dry breading station and the other for the egg wash to keep your fingers from turning into breaded clumps themselves.
- Grate the Romano as finely as you can manage because larger shreds tend to burn in the pan while fine grate melts into the crust beautifully.