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Lemon Chicken Romano with Golden Crispy Crust and Fresh Lemon Sauce

Lemon Chicken Romano

Discover restaurant-quality Lemon Chicken Romano that’s ready in just 40 minutes! This Italian-American favorite features tender chicken cutlets coated in crispy Pecorino Romano cheese and topped with a bright, tangy lemon butter sauce. Perfect for weeknight dinners or impressing guests, this recipe delivers bold flavors with simple ingredients. The golden cheese crust paired with fresh citrus creates an irresistible combination that’ll have everyone asking for seconds.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (1.5-2 pounds)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups Pecorino Romano cheese, finely grated
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ¼ teaspoon salt

For the Lemon Sauce:

  • 3 tablespoons butter
  • 4 cloves fresh garlic, minced
  • 1 cup low-sodium chicken broth
  • Juice and zest of 2 large lemons (about ⅓ cup juice)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon capers (optional)

For Cooking:

  • 3-4 tablespoons olive oil for pan-frying

Instructions

  1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even ½-inch thickness. Season both sides lightly with salt and pepper.
  2. Set Up Breading Station: Create three shallow dishes. Place flour in the first dish, beaten eggs in the second, and mix grated Romano cheese with garlic powder, Italian seasoning, and black pepper in the third dish.
  3. Bread the Chicken: Coat each chicken cutlet first in flour, shaking off excess. Dip into beaten eggs, allowing extra to drip off. Finally, press both sides firmly into the Romano cheese mixture for an even coating.
  4. Pan-Fry the Chicken: Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Carefully place breaded chicken in the pan (work in batches if needed). Cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
  5. Make the Lemon Sauce: Reduce heat to medium. Add butter to the same skillet. When melted, add minced garlic and sauté 30-45 seconds until fragrant. Pour in chicken broth, lemon juice, and lemon zest, scraping up browned bits from the pan bottom.
  6. Finish and Serve: Simmer sauce 2-3 minutes until slightly reduced. Stir in fresh parsley and capers if using. Return chicken to the pan, spoon sauce over each piece, and warm through 1-2 minutes. Serve immediately.

Notes

Substitutions:

  • Use chicken thighs instead of breasts for juicier results
  • Substitute Parmigiano-Reggiano for Romano cheese
  • Use gluten-free flour for a gluten-free version
  • Replace butter with olive oil for dairy-free option

Make-Ahead Tips:

  • Bread chicken up to 24 hours in advance and refrigerate
  • Pound and season chicken up to 48 hours before cooking

Storage:

  • Refrigerate leftovers in airtight container for 3-4 days
  • Freeze cooked chicken (wrapped individually) for up to 2 months
  • Store sauce separately for best texture

Baking Option: Place breaded cutlets on a wire rack over baking sheet, spray with cooking spray, and bake at 400°F for 20-25 minutes, flipping halfway.

Find it online: https://juicymeatrecipes.com/lemon-chicken-romano/