Lemon Chicken Romano (Print View)
Golden cheese-crusted chicken with zesty lemon butter sauce
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Coating
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1/2 cup all-purpose flour
06 - 3/4 cup grated Romano cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 cup Italian-style breadcrumbs
→ Lemon Sauce
09 - 2 tablespoons unsalted butter
10 - 3 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 cup low-sodium chicken broth
13 - Zest and juice of 1 large lemon
14 - 2 tablespoons chopped fresh parsley
15 - Lemon slices, for garnish
# Step-by-Step Directions:
01 - Pat the chicken breasts dry with paper towels. If thick, place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with beaten eggs and milk whisked together, and the third with a combined mixture of Romano cheese, Parmesan cheese, and Italian breadcrumbs.
03 - Dredge each seasoned chicken breast through the flour, shaking off excess. Dip into the egg wash, then press firmly into the cheese-breadcrumb mixture, ensuring an even, adhered coating on all sides.
04 - Heat 1 tablespoon butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Work in batches if needed, adding more oil as necessary. Transfer to a plate and cover loosely to keep warm.
05 - Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Sauté the minced garlic for 30 seconds until fragrant. Pour in the chicken broth, lemon zest, and lemon juice. Simmer for 3 minutes, scraping up any browned bits from the bottom of the pan with a spatula.
06 - Return the chicken to the skillet and spoon the lemon sauce over the cutlets. Simmer together for 2 minutes, allowing the flavors to meld and the sauce to slightly reduce.
07 - Transfer to a serving platter, spoon remaining sauce over the chicken, and garnish with chopped fresh parsley and lemon slices. Serve immediately.
# Expert Suggestions:
01 -
- That double cheese crust gets unbelievably crunchy while staying incredibly juicy inside, and it will ruin you for plain breaded chicken forever.
- The lemon sauce comes together in the same pan with all those gorgeous browned bits, so cleanup is minimal and every drop of flavor ends up on your plate.
02 -
- Do not rush the oil heating step, because cold oil is the number one reason breading slides right off the chicken instead of frying into a solid shell.
- Resist the urge to flip the chicken more than once, as each flip risks loosening the crust before it has fully set and browned.
03 -
- Grate the Romano and Parmesan yourself from a wedge rather than buying pre grated, because the fresh stuff melts and browns into a dramatically better crust.
- Toss a teaspoon of capers into the sauce during the simmer if you want an extra punch of briny tang that takes this from great to unforgettable.