Lemon Chicken Romano
A delightful dish featuring tender chicken breasts coated in a crispy Romano cheese and lemon zest mixture, topped with a tangy sauce for a burst of fresh flavors.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Flattened to even thickness
- 1 cup all-purpose flour
- 2 large eggs Beaten
- 1/3 cup grated Romano cheese
- 1 tablespoon lemon zest Adds flavor
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup olive oil For frying
- to taste Salt and pepper
- 1/4 cup fresh parsley, chopped For garnish
- 4 slices lemon slices For garnish
Instructions
Preparation
- Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
- Season the chicken breasts with salt and pepper on both sides and set them aside.
- Prepare the dredge by placing the flour in a shallow dish.
- In a separate shallow dish, beat the eggs with a fork.
- In a third dish, mix the grated Romano cheese and lemon zest together.
Cooking
- Dredge each chicken breast first in the flour, shaking off any excess.
- Dip the flour-coated chicken into the beaten eggs, allowing excess to drip off, then coat with the cheese and lemon zest mixture, pressing gently to adhere.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the coated chicken breasts to the skillet and cook for about 4-5 minutes on each side until golden brown and fully cooked through.
- Transfer the cooked chicken to a plate and keep warm.
- In the same skillet, reduce the heat to medium and add the lemon juice, chicken broth, and white wine.
- Scrape any browned bits from the bottom of the pan with a wooden spoon and let the mixture simmer for about 2-3 minutes until it reduces slightly.
- Return the chicken breasts to the skillet, coating them with the sauce and letting them heat through for another 1-2 minutes.
- Transfer the chicken to serving plates and spoon the sauce over each piece.
- Garnish with chopped parsley and lemon slices.
Notes
Serve this dish with a bright salad, steamed vegetables, or creamy mashed potatoes. Store leftovers in an airtight container for up to three days in the fridge.