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Lemon Chicken Romano Recipe

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★★★★★

4.8 from 137 reviews

Lemon Chicken Romano is a vibrant and crispy pan-fried chicken dish featuring boneless, skinless chicken breasts coated in a zesty Romano cheese and lemon crust. The chicken is pan-seared to golden perfection, then finished with a bright, savory lemon, white wine, and chicken broth sauce that enhances its rich flavors. Garnished with fresh parsley and lemon slices, this dish balances crispy textures and tangy aromas for a delightful main course perfect for any occasion.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup grated Romano cheese
  • Zest of 1 lemon
  • Salt and pepper, to taste

Sauce

  • Juice of 1 lemon (about 3 tablespoons)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons olive oil (for frying)

Garnish

  • 2 tablespoons fresh parsley, chopped
  • Lemon slices, for serving

Instructions

  1. Prepare the chicken: Flatten the chicken breasts to an even 1/2 inch thickness using a meat mallet to ensure uniform cooking and tenderness.
  2. Season the chicken: Season both sides of the chicken breasts with salt and pepper, and gently pat the seasonings into the meat for enhanced flavor.
  3. Set up dredging station: Place flour in one shallow dish, beat the eggs with a fork in a second dish, and mix grated Romano cheese with lemon zest in a third dish.
  4. Dredge the chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs allowing excess to drip off, and finally press into the Romano cheese and lemon zest mixture to cover evenly.
  5. Pan-fry the chicken: Heat olive oil over medium-high heat in a large skillet. Add coated chicken breasts and cook 4–5 minutes per side until golden brown and cooked through. Transfer chicken to a warm plate.
  6. Make the sauce: Reduce heat to medium. Pour lemon juice, chicken broth, and white wine into the skillet. Scrape up browned bits from the pan bottom with a wooden spoon. Simmer for 2–3 minutes until sauce thickens slightly.
  7. Coat chicken with sauce: Return chicken breasts to the skillet, coating them with the sauce. Heat through for 1–2 minutes, turning once to ensure even coverage.
  8. Serve and garnish: Transfer chicken to serving plates. Spoon remaining sauce over the top and garnish with chopped parsley and lemon slices for a bright, fresh finish.

Notes

  • Flattening the chicken breasts helps them cook evenly and stay juicy.
  • Press the cheese and lemon zest mixture firmly onto the chicken to achieve a crispy crust.
  • Use a wooden spoon to deglaze the pan and keep all the flavorful browned bits in the sauce.
  • Adjust lemon juice amount based on your preferred tanginess level.
  • Serve alongside steamed vegetables or a light salad for a complete meal.

Keywords: lemon chicken, romano cheese, pan-fried chicken, lemon sauce, Italian chicken recipe, crispy chicken breasts, white wine sauce

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