Print

Lemon Chicken Romano

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Italian dish featuring crispy fried chicken and a zesty lemon sauce, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs, butterflied and 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 tsp salt (or to taste)
  • 1/2 tsp black pepper (freshly ground)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (for frying)
  • 1 tbsp minced garlic (about 2 cloves)
  • 1/4 cup dry white wine (like Pinot Grigio)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from about 1 large lemon)
  • 3 tbsp cold unsalted butter (cubed)
  • 2 tbsp freshly chopped parsley (for garnish)

Instructions

  1. Prepare the chicken: Butterfly the chicken breasts and pound each piece to an even 1/4-inch thickness. Season both sides with salt and pepper.
  2. Set up the breading station: Arrange three shallow dishes. Place flour in the first, beaten eggs in the second, and the combined Romano cheese, Parmesan cheese, and black pepper in the third.
  3. Coat the chicken: Dredge each chicken cutlet first in flour (shaking off excess), then dip in the egg wash, and finally press firmly into the cheese mixture to coat completely.
  4. Pan-fry the chicken: Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack.
  5. Make the pan sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Allow the wine to reduce by half.
  6. Finish the sauce: Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes. Remove from heat and swirl in the 3 tbsp of cold butter and fresh parsley until the sauce is smooth and slightly thickened.
  7. Serve: Pour the lemon butter sauce over the crispy chicken cutlets and serve immediately.

Notes

For extra flavor, let the chicken marinate with salt and pepper for about 15 minutes before breading. Use freshly grated cheese for the best taste and texture.

Nutrition

Find it online: https://mydailyrecipeideas.com/lemon-chicken-romano-crispy-flavorful-italian-classic/

Scroll to Top