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A crispy golden-brown chicken Romano cutlet resting on a white plate, ready to be served. The texture of the Romano crusted chicken is clearly visible.
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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