Irresistible Lemon Chicken Romano
A quick and elegant dish combining tangy lemon, creamy Romano cheese, and tender chicken, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup freshly grated Romano cheese
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Pound the chicken breasts until they are about ½ inch thick. Season both sides with salt and pepper.
- Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with grated Romano cheese.
- Coat each chicken breast first in flour, shaking off the excess, then dip into the beaten eggs, and finally press into the Romano cheese to fully coat.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, melt another tablespoon of butter. Add the chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 2-3 minutes until slightly reduced.
- Return the chicken to the skillet and spoon the lemon sauce over the top. Let it warm through for 1 minute.
- Serve immediately, garnished with fresh parsley or a lemon wedge if desired.
Notes
For best results, use freshly grated cheese and let the sauce reduce properly for maximum flavor. If the cheese isn’t sticking well, press it onto the chicken more firmly or let the coated chicken rest for a few minutes before cooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330
- Fat: 20
- Carbohydrates: 12
- Protein: 28
Keywords: Lemon Chicken, Romano Cheese, Quick Dinner, Italian Recipe, Weeknight Meal