Lemon Chicken Romano (Printable Version)

Golden Romano-crusted chicken cutlets with a zesty lemon-butter sauce and fresh parsley.

# 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

# How To Make It:

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 flour, shaking off any excess. Dip into the egg wash, then firmly press into the Romano-breadcrumb mixture, ensuring an even and thorough coating on all sides.
04 - Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Working in batches to avoid crowding, add the breaded cutlets and 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 foil.
05 - Carefully pour off excess oil from the skillet. Add the fresh lemon juice and lemon zest to deglaze the pan, scraping up any fond from the bottom. Stir in the remaining 2 tablespoons of butter and simmer gently for 1 to 2 minutes until the sauce slightly thickens and becomes glossy.
06 - Return the chicken cutlets to the skillet and spoon the lemon-butter sauce over each piece. Cook for 1 to 2 minutes to warm through and allow the flavors to meld.
07 - Transfer to a serving platter, spoon any remaining pan sauce over the top, and garnish generously with chopped fresh parsley. Serve immediately with lemon slices alongside.

# Helpful Hints:

01 -
  • The Romano cheese crust gets impossibly crispy while staying anchored to juicy, tender chicken underneath.
  • That lemon butter sauce comes together in the same pan with all those golden bits, so every drop of flavor ends up on your plate.
02 -
  • Do not rush the oil temperature because if the pan is too cool the cheese coating will slide right off into a greasy mess instead of crisping.
  • Press the breadcrumb mixture firmly onto each cutlet with your palms and let them rest five minutes before frying so the coating sets.
03 -
  • Use one hand for the flour and egg steps and the other for the cheese mixture to keep your fingers from turning into breaded clumps themselves.
  • Let the cooked chicken rest for one minute before saucing so the crust has a chance to firm up and lock in its crunch.

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