Lemon Chicken Romano (Printable)

Crispy cheese-crusted chicken with zesty lemon garlic sauce

# What You'll Need:

→ Chicken

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

→ Coating

03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1/2 cup all-purpose flour
06 - 3/4 cup grated Romano cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 cup Italian-style breadcrumbs

→ Lemon Sauce

09 - 2 tablespoons unsalted butter
10 - 3 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 cup low-sodium chicken broth
13 - Zest and juice of 1 large lemon
14 - 2 tablespoons chopped fresh parsley
15 - Lemon slices, for garnish

# How to Prepare:

01 - Pat the chicken breasts dry with paper towels. If thick, place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Arrange three shallow bowls: the first with flour, the second with beaten eggs and milk whisked together, and the third with Romano cheese, Parmesan cheese, and breadcrumbs mixed thoroughly.
03 - Dredge each chicken breast first in the flour, shaking off excess. Dip into the egg wash, then press firmly into the cheese-breadcrumb mixture, ensuring an even coating on all sides.
04 - Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Work in batches if needed, adding more oil as necessary. Transfer cooked cutlets to a plate and cover loosely to keep warm.
05 - Reduce heat to medium. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic for 30 seconds until fragrant. Pour in the chicken broth, lemon zest, and lemon juice. Simmer for 3 minutes, using a spatula to scrape up the browned bits from the bottom of the pan.
06 - Return the chicken cutlets to the skillet and spoon the lemon sauce over the top. Simmer together for 2 minutes to allow the flavors to meld. Garnish with chopped fresh parsley and lemon slices. Serve immediately.

# Expert Advice:

01 -
  • The double cheese crust gets impossibly crunchy in the pan, creating a texture that rivals any restaurant version.
  • The lemon sauce comes together in the same skillet, so you never lose a single bit of that golden fond stuck to the bottom.
  • It transforms basic boneless chicken into something that tastes like you spent all day on it.
02 -
  • If your skillet is too hot the cheese in the coating will burn before the chicken cooks through, so medium-high is your sweet spot.
  • Do not skip pounding the chicken thin, because thick breasts will leave you with a burnt crust and raw center.
  • Let the breaded cutlets rest for 5 minutes before frying, as this helps the coating set and prevents it from falling off in the pan.
03 -
  • Use one hand for the dry ingredients and the other for the egg wash to avoid breading your own fingers into clubbed claws.
  • The cheese in the coating browns faster than plain breadcrumbs, so watch the color closely and adjust your heat down if it is darkening too quickly.

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