Ingredients
4 boneless, skinless chicken breasts
½ cup grated Romano cheese
½ cup all-purpose flour
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
3 tablespoons butter
⅓ cup chicken broth
¼ cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped
Instructions
1. Place chicken breasts between parchment paper and pound to even thickness.
2. Set up three bowls: one with flour, one with eggs and milk whisked together, and one with Romano cheese mixed with garlic powder, salt, and pepper.
3. Dredge chicken in flour, dip into egg mixture, then coat thoroughly with Romano cheese.
4. Heat olive oil and butter in a large skillet over medium heat.
5. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
6. Add chicken broth and lemon juice to the skillet, scraping up browned bits.
7. Simmer sauce for 2–3 minutes until slightly reduced.
8. Return chicken to the skillet and spoon sauce over the top.
9. Finish with lemon zest and fresh parsley before serving.
Notes
For extra crispiness, press the Romano coating firmly onto the chicken.
Use freshly grated Romano for the best flavor and melting.
This dish pairs perfectly with angel hair pasta, rice, or roasted asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 135mg
Keywords: lemon chicken romano, Italian chicken recipe, easy chicken dinner, crispy chicken romano