Lemon Chicken Romano Recipe with Bright Italian Flavor
Golden, pan-fried chicken cutlets crusted in Romano cheese and breadcrumbs, served with a fresh lemon butter sauce. Comforting, zesty, and family-approved.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs chicken breasts, thin-sliced
- Salt & pepper
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup Italian breadcrumbs
- 1/2 cup finely grated Romano cheese
- 2–3 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves, minced
- Juice & zest of 1 lemon
- 1/2 cup chicken broth
- 2 tbsp white wine (optional)
- Fresh parsley, for garnish
Instructions
- Season chicken. Dredge in flour, then egg, then breadcrumb-Romano mix.
- Pan-fry in olive oil 3–4 mins per side until golden and cooked through.
- Remove chicken. In the same pan, melt butter, add garlic and sauté.
- Stir in broth, lemon juice, zest, and wine. Simmer 2–3 mins. Add 2 tbsp Romano.
- Spoon sauce over chicken. Garnish with parsley and more cheese.
Notes
Bake instead of fry for a lighter version. Add cream for richness or serve over pasta for a full meal.