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lemon-chicken-romano-plated-with-sauce

Lemon Chicken Romano

Tender chicken breasts coated in a crispy Romano cheese and lemon zest crust, pan-fried until golden, and finished in a bright lemon, white wine, and chicken broth pan sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts flattened to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1/3 cup grated Romano cheese freshly grated preferred
  • 1 tbsp lemon zest from about 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth low-sodium recommended
  • 1/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1/4 cup olive oil extra virgin preferred
  • salt and pepper to taste
  • 1/4 cup fresh parsley chopped
  • 4 lemon slices for garnish

Equipment

  • Large skillet
  • Meat mallet
  • 3 shallow dishes for dredging
  • Tongs
  • Instant read meat thermometer

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
  2. Season both sides of each chicken breast with salt and pepper, pressing the seasoning gently into the meat.
  3. Set up three shallow dishes: flour in the first, beaten eggs in the second, and grated Romano cheese mixed with lemon zest in the third.
  4. Dredge each chicken breast in flour, shaking off excess. Dip into beaten egg, letting extra drip off. Press firmly into the Romano and lemon zest mixture to coat both sides evenly.
  5. Heat olive oil in a large skillet over medium-high heat until shimmering. Add coated chicken and cook 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Transfer to a warm plate.
  6. Reduce heat to medium. Add lemon juice, chicken broth, and white wine to the same skillet. Scrape up browned bits from the pan bottom. Simmer 2 to 3 minutes until slightly thickened.
  7. Return chicken to the skillet. Spoon sauce over each piece and heat for 1 to 2 minutes, turning once to coat evenly.
  8. Transfer to serving plates, spoon remaining sauce over the chicken, and garnish with chopped parsley and lemon slices. Rest for 5 minutes before serving.

Notes

Substitute white wine with additional chicken broth if preferred. Parmesan can replace Romano for a milder flavor. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350 degree F oven covered with foil for 10 to 12 minutes to keep the crust crispy.