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Lemon Chicken Romano recipe

Lemon Chicken Romano Crispy: Smoky Heat

Lemon Chicken Romano: Make Lemon Chicken Romano with pantry staples, clear cues, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 cup grated Romano cheese
  • 1 cup Italian-style breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon zest
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken broth
  • Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt pepper, and garlic powder.

Method
 

  1. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
  2. In one shallow bowl, place flour. In a second bowl, add beaten eggs. In a third bowl, combine Romano cheese, breadcrumbs, and lemon zest.
  3. Dredge each chicken breast first in flour, then dip in eggs, and finally coat in the breadcrumb–cheese mixture.
  4. Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 4–5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
  5. Add lemon juice and chicken broth to the skillet, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
  6. Return chicken to the skillet, spoon sauce over the top, and cook for 1–2 minutes more.
  7. Garnish with fresh parsley and lemon slices before serving.
  8. Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
  9. Kcal: Approx. 390 per serving | Servings: 4