Lemon Chicken Romano (Printable)
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
# 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 bowls: the first with all-purpose flour, the second with beaten eggs and whole milk, and the third with a blended mixture of Romano cheese, Parmesan cheese, and Italian-style breadcrumbs.
03 - Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the cheese-breadcrumb mixture, ensuring an even coating on all sides.
04 - In a large skillet, heat 1 tablespoon of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Add the breaded chicken and cook for 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 cooked cutlets to a plate and cover loosely to keep warm.
05 - Reduce the skillet heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of 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, using a spatula to scrape up any browned bits from the bottom of the pan.
06 - Return the chicken to the skillet and spoon the lemon sauce over each cutlet. Simmer together for 2 minutes to allow the flavors to meld. Garnish with chopped fresh parsley and lemon slices. Serve immediately.
# Expert Advice:
01 -
- The double cheese crust creates a crunch that rivals any restaurant cutlet, and you get to make it in your own pans with your own hands.
- That lemon garlic pan sauce comes together in minutes using the flavorful bits left behind from frying, so nothing goes to waste and everything tastes luxurious.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will slide right off and leave you with a sad, patchy crust, so wait until you see a shimmer across the surface.
- Resist the urge to flip the chicken early because the coating needs uninterrupted contact with the hot pan to form a proper seal, and patience here pays off in crunch.
03 -
- Grate your own cheese from a wedge instead of using the pre grated tubs, because fresh cheese melts into the breading differently and creates a significantly crispier, more flavorful crust.
- Do not wash the skillet between frying the chicken and making the sauce, since those browned bits stuck to the bottom are the foundation of the entire pan sauce and washing them away wastes your best flavor.