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–+ servings
Lemon Chicken Romano

Lemon Chicken Romano

The Crispy Chef
Lemon Chicken Romano is crispy pan-fried chicken cutlets smothered in a rich and tangy lemon-butter sauce with Romano cheese. It tastes like a $20 restaurant meal but comes together in 30 minutes with one skillet at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian-American
Servings 4 servings
Calories 610 kcal

Equipment

  • Meat mallet for pounding chicken
  • three shallow bowls for flour, egg, and breadcrumb coating
  • Large skillet for pan-frying and sauce
  • Tongs or spatula for flipping chicken
  • Paper towel-lined plate to drain fried chicken
  • Whisk for sauce emulsification

Ingredients
  

  • 2 large chicken breasts (pounded & halved into 4 cutlets)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt (for flour bowl)
  • 0.25 tsp pepper (for flour bowl)
  • 2 eggs (beaten)
  • 2 tbsp milk
  • 1 cup Italian breadcrumbs
  • 0.75 cup Romano cheese (grated)
  • 2 tbsp dried parsley
  • 1 tsp garlic powder (for breadcrumb bowl)
  • 1 tsp Italian seasoning
  • 0.5 cup olive oil (for frying)
  • 2 tbsp butter (for frying)
  • 4 tbsp butter (for sauce)
  • 3 cloves garlic (minced)
  • 1 small shallot (minced)
  • 0.25 cup white wine (or chicken broth)
  • 0.5 cup chicken broth
  • 0.25 cup lemon juice (freshly squeezed)
  • 1 lemon zest (from 1 lemon)
  • 0.25 cup heavy cream (optional)
  • 0.25 cup Romano cheese (grated, for sauce)
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp capers (optional)

Instructions
 

  • Pound chicken to ½ inch thick and cut into 4 pieces. Season with salt, pepper, and garlic powder. Let rest 10 minutes at room temp.
  • Set up 3 bowls: flour + seasoning; eggs + milk; breadcrumbs + Romano + herbs. Line them up in order.
  • Dredge chicken in flour, then egg, then breadcrumb mix. Press firmly to coat. Let rest 5 minutes.
  • Heat oil and butter in skillet over medium-high. Pan-fry cutlets 4–5 mins per side until golden and cooked through. Drain on paper towels.
  • In same skillet, melt butter. Sauté garlic and shallot 1 min. Add wine, simmer 2 mins. Add broth, lemon juice, zest. Simmer 3–4 mins. Stir in cream (optional), Romano cheese, parsley, capers. Season to taste.
  • Return chicken to pan. Spoon sauce over. Simmer 1 min to coat. Serve with lemon wedges and parsley. Enjoy immediately.

Notes

Use Romano cheese for a sharp, salty crust. Rest breaded chicken before frying so coating sticks. Serve with pasta, asparagus, or garlic bread. If sauce breaks, reduce heat and whisk in butter slowly. Tastes best fresh.

Nutrition

Calories: 610kcalCarbohydrates: 18gProtein: 43gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 13.5gTrans Fat: 0.5gCholesterol: 175mgSodium: 890mgPotassium: 610mgFiber: 1gSugar: 2gVitamin A: 1120IUVitamin C: 10mgCalcium: 310mgIron: 2.1mg
Keyword Crispy Chicken, italian chicken, lemon chicken, pan-fried chicken, romano chicken
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