Lemon Chicken Romano: Crispy, Cheesy, and Irresistibly Easy

This Lemon Chicken Romano recipe is your ticket to a restaurant-quality meal right in your own kitchen. Imagine tender chicken cutlets, coated in a savory Romano and Parmesan cheese crust, pan-fried to golden-brown perfection. A bright, luscious lemon butter sauce brings it all together, creating a dish that’s packed with flavor and surprisingly simple to make. It’s the perfect elegant weeknight dinner that the whole family will adore.

We’re ditching complicated steps for a straightforward method that delivers a perfectly crispy crust and juicy chicken every single time. Get ready to fall in love with your new favorite way to cook chicken.

What Makes This Lemon Chicken Romano So Special?

Lemon Chicken Romano is a classic Italian-American dish that stands out for its incredible texture and flavor. Unlike its cousins, Chicken Francese, which has a simple egg batter, or Chicken Piccata with its capers, Chicken Romano boasts a wonderfully crunchy crust made from a blend of egg, flour, and salty, sharp Romano cheese. The cheese is the star, creating a savory coating that’s simply addictive. The dish is then finished with a simple pan sauce made from lemon, white wine, and butter that cuts through the richness of the cheese.

Key Ingredients for Success

The beauty of this recipe lies in its simple, high-quality ingredients. Here’s what you’ll need to create the perfect crispy Romano crusted chicken.

• Thin-Cut Chicken Breasts: Using thin cutlets (about 1/4-inch thick) is the secret to a quick cook time and juicy results. You can buy them pre-sliced or pound regular chicken breasts yourself.
• All-Purpose Flour: This creates the base layer for our crust, helping the egg mixture adhere properly.
• Eggs: The binder that holds the delicious cheese coating onto the chicken.
• Pecorino Romano Cheese: The star of the show! It has a saltier, sharper flavor than Parmesan. For the best texture, grate it fresh.
• Parmesan Cheese: We use a mix of Parmesan and Romano for a perfectly balanced, nutty, and savory flavor profile.
• Unsalted Butter & Olive Oil: A combination of these two fats gives us the best of both worlds: the high smoke point of oil and the rich flavor of butter.
• Dry White Wine: Use a wine you’d enjoy drinking, like a Pinot Grigio or Sauvignon Blanc, to deglaze the pan and form the base of our sauce.
• Chicken Broth: Adds depth and volume to the lemon butter sauce.
• Fresh Lemon: We use both the juice and zest to provide a bright, zesty kick that complements the rich, cheesy chicken.
• Fresh Parsley: For a touch of fresh, herbaceous flavor and a pop of color at the end.

How to Make The Best Lemon Chicken Romano

Follow these simple steps for a flawless, crispy chicken dinner. It’s an easy process that yields incredibly delicious results.

1. Prepare Your Dredging Station: Set up three shallow dishes. In the first, place the flour seasoned with salt and pepper. In the second, whisk the eggs. In the third, combine the freshly grated Pecorino Romano and Parmesan cheeses.
2. Coat the Chicken: Pat the chicken cutlets dry with a paper towel. Working one at a time, dredge a cutlet in the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s fully coated. Finally, press the chicken firmly into the cheese mixture, covering both sides completely.
3. Pan-Fry the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the coated chicken in the pan. Cook for 3-4 minutes per side, until golden brown, crispy, and cooked through. Do not overcrowd the pan; cook in batches if necessary. Transfer the cooked chicken to a plate.
4. Create the Lemon Butter Sauce: Reduce the heat to medium. Add the white wine to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
5. Finish the Sauce: Stir in the chicken broth and fresh lemon juice. Bring to a simmer and cook for 3-4 minutes, until the sauce has thickened slightly. Remove from the heat and swirl in the remaining 2 tablespoons of butter until melted and creamy.
6. Serve and Garnish: Return the chicken to the skillet to coat with the sauce, or simply spoon the sauce over the chicken on the serving plates. Garnish with fresh parsley and lemon zest before serving.

Pro Tips for Restaurant-Quality Results

Want to make your Lemon Chicken Romano truly unforgettable? Keep these expert tips in mind.

• Don’t Skip Pounding the Chicken: Even if you buy thin cutlets, a quick pounding ensures they are an even thickness, which is crucial for even cooking.
• Use Freshly Grated Cheese: Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly and creating a perfect crust. Grating your own is a game-changer. For a different but still delicious flavor, try this Dill Pickle Parmesan Chicken.
• Maintain Pan Temperature: The oil and butter should be shimmering before you add the chicken. If it’s not hot enough, the crust will absorb oil and become soggy. If it’s too hot, the cheese will burn before the chicken cooks.
• Let It Rest: After coating the chicken, let it sit for a few minutes. This helps the coating adhere better during cooking, resulting in a crispier finish.

Perfect Pairings: What to Serve with Your Chicken

This cheesy chicken pairs beautifully with a variety of sides. You can serve it over pasta, like angel hair or linguine, to soak up the delicious lemon butter sauce. For a lighter option, try it with a side of Crispy Roasted Cauliflower or steamed asparagus. A simple green salad with a vinaigrette also works wonderfully. For something truly decadent, serve it alongside this Creamy Garlic Parmesan Orzo.

Storage and Reheating Instructions

While Lemon Chicken Romano is best enjoyed fresh, leftovers can still be delicious! Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat the chicken in an air fryer or a 350°F (175°C) oven until warmed through and crispy. Avoid the microwave, as it will make the coating soggy.

Frequently Asked Questions

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Share Your Creations!

I hope you love this Lemon Chicken Romano recipe as much as I do! It’s a true testament to how simple ingredients can create something truly spectacular. If you make this dish, please leave a comment below or share a photo of your creation on Pinterest. I can’t wait to see it!

Lemon Chicken Romano Recipe

FL Recipes

Lemon Chicken Romano: Crispy, Cheesy, and Irresistibly Easy

This Lemon Chicken Romano features tender chicken cutlets with a crispy, cheesy Romano and Parmesan crust, all smothered in a bright lemon butter sauce. A restaurant-quality meal that's surprisingly easy to make!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 580

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 thin-cut chicken breasts about 1.5 lbs, pounded to 1/4-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs lightly beaten
• 3/4 cup freshly grated Pecorino Romano cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter divided
• 1/4 cup dry white wine like Pinot Grigio
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice from about 1-2 lemons
• 2 tablespoons freshly chopped parsley for garnish
• 1 teaspoon lemon zest for garnish

Equipment

• 1 Large Skillet
• 3 Shallow dishes for dredging
• 1 Tongs

Method

 

1. Set up three shallow dishes. In the first, combine flour, salt, and pepper. In the second, lightly beat the eggs. In the third, mix the grated Pecorino Romano and Parmesan cheeses.
2. Pat the chicken cutlets dry. Dredge each cutlet first in the flour mixture, then dip into the egg, and finally press firmly into the cheese blend to coat both sides completely.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden, crispy, and cooked through. Transfer to a plate.
4. Reduce heat to medium. Add the white wine to the skillet to deglaze, scraping up any browned bits. Simmer for 1-2 minutes.
5. Stir in the chicken broth and lemon juice. Simmer for 3-4 minutes until it thickens slightly. Remove from heat and swirl in the remaining 2 tablespoons of butter until creamy.
6. Return the chicken to the pan to coat, or spoon the sauce over the plated chicken. Garnish with fresh parsley and lemon zest before serving immediately.

Nutrition

Calories: 580kcalProtein: 52gFat: 35gFiber: 1g

Notes

Freshly Grated Cheese is Key: For the best crust, avoid pre-shredded cheese.
Don't Overcrowd the Pan: Cook in batches to ensure the chicken gets crispy rather than steams.
Even Thickness: Pound the chicken to an even 1/4-inch thickness for consistent cooking.

Keyword chicken romano,lemon chicken romano,romano crusted chicken

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