Lemon Chicken Romano (Print Page)

Tender chicken cutlets encrusted in savory Romano cheese, pan-fried until golden and topped with a bright, zesty lemon-butter finish.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste

→ Breading & Coating

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons water
06 - 1 cup grated Romano cheese
07 - 1 cup Italian-style breadcrumbs

→ Cooking

08 - ¼ cup olive oil
09 - 2 tablespoons unsalted butter

→ Lemon Sauce

10 - ¼ cup fresh lemon juice (about 2 lemons)
11 - 1 tablespoon grated lemon zest
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons chopped fresh parsley, plus more for garnish

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. Season both sides generously with salt and freshly ground black pepper.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with eggs beaten together with 2 tablespoons of water, and the third with Romano cheese combined with breadcrumbs.
03 - Dredge each seasoned chicken breast in the flour, shaking off any excess. Dip into the egg wash, allowing the extra to drip off. Press firmly into the Romano-cheese and breadcrumb mixture, ensuring an even, adherent coating on both sides.
04 - Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Carefully add the breaded cutlets, working in batches to avoid overcrowding. Cook for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a warm plate and tent loosely with aluminum foil.
05 - Pour off any excess oil from the skillet. Add the fresh lemon juice and lemon zest to deglaze the pan, scraping up any browned bits from the bottom. Stir in the remaining 2 tablespoons of butter and simmer gently for 1 to 2 minutes until the sauce comes together.
06 - Return the chicken cutlets to the skillet and spoon the lemon-butter sauce over each piece. Cook for 1 to 2 minutes to rewarm the chicken and allow the flavors to meld.
07 - Transfer to serving plates and sprinkle generously with chopped fresh parsley. Garnish with lemon slices if desired and serve immediately.

# Expert Tips:

01 -
  • The Romano cheese crust gets impossibly crispy while staying incredibly savory in a way that regular breadcrumbs alone never could.
  • That lemon butter pan sauce comes together in about two minutes using the flavorful bits left behind from frying which means almost zero extra effort.
02 -
  • If the oil is not hot enough when you add the chicken the cheese coating will slide right off into the pan instead of forming a crust.
  • Letting the breaded cutlets rest for five minutes on a sheet pan before frying helps the coating set and dramatically reduces fallout.
03 -
  • Use a thermometer to keep the frying oil around 350 degrees because consistent heat is the real secret to an even golden crust.
  • Grate the Romano as finely as you can so it integrates tightly into the breadcrumb layer rather than falling off in large clumps.

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