Description
Lemon Chicken Romano is a crispy, flavorful dish featuring tender chicken breasts coated in flour, eggs, and grated Romano cheese, then pan-fried to golden perfection. Enhanced with a bright lemon and garlic sauce, this Italian-inspired recipe is perfect for a satisfying and elegant meal served alongside greens or roasted vegetables.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup freshly grated Romano cheese
Sauce and Seasonings
- 3 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 lemons
- Salt and pepper to taste
Instructions
- Prepare the chicken: Pat dry the chicken breasts with paper towels and season both sides generously with salt and pepper to enhance flavor.
- Set up coating stations: Arrange three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with freshly grated Romano cheese to create an even and flavorful crust.
- Coat the chicken: Dredge each chicken breast first in the flour, then dip into the egg mixture ensuring it’s fully coated, and finally press into the Romano cheese to cover the surface thoroughly.
- Cook the chicken: Heat the olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts without overcrowding the pan. Cook for 5-7 minutes per side until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Make the lemon sauce: Remove the chicken to a paper towel-lined plate to drain excess oil. In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Stir in the lemon juice and zest, allowing the sauce to meld and reduce slightly, about 2 minutes.
- Serve: Plate the crispy lemon Romano chicken alongside fresh greens or roasted vegetables, drizzling any remaining lemon garlic sauce over the top for a bright finishing touch.
Notes
- Make sure not to overcrowd the pan to allow the chicken to crisp properly.
- Use freshly grated Romano cheese for the best flavor and texture; pre-grated types may not adhere as well.
- The lemon sauce can be adjusted in tartness by adding more or less lemon juice to taste.
- This recipe pairs beautifully with a simple arugula salad or steamed asparagus.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 380
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
Keywords: lemon chicken, chicken romano, crispy chicken, pan-fried chicken, Italian chicken recipe, lemon garlic sauce
