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Lemon Chicken Romano

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Crispy, golden Lemon Chicken Romano tender chicken cutlets coated in Parmesan and Romano cheese, pan-fried, and topped with a bright, buttery lemon sauce for a restaurant-quality meal at home.

Ingredients

Scale
  • 2 large chicken breasts, sliced in half lengthwise
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 3/4 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1/4 cup olive oil
  • 3 tbsp butter
  • 1 lemon, juiced
  • 1/4 cup chicken broth
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  • 1. Slice chicken breasts in half horizontally and pound thin between parchment paper.
  • 2. Season chicken with salt and pepper.
  • 3. Prepare three bowls: one with flour, one with beaten eggs and milk, and one with a mix of Romano, Parmesan, and breadcrumbs.
  • 4. Dredge each chicken piece first in flour, then in the egg mixture, and finally coat with the cheese-breadcrumb mix.
  • 5. Heat olive oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 3–4 minutes per side.
  • 6. Remove chicken and set aside. In the same skillet, melt butter, add lemon juice and chicken broth, and stir until slightly thickened.
  • 7. Return chicken to pan briefly to coat with sauce.
  • 8. Serve warm, garnished with parsley and lemon slices.

Notes

  • For a lighter version, bake at 400°F (200°C) for 20–25 minutes instead of frying.
  • Romano cheese gives a sharper flavor — you can replace it with all Parmesan if preferred.
  • Pairs beautifully with pasta or roasted vegetables.

Nutrition

Keywords: Lemon Chicken Romano, crispy parmesan chicken, easy dinner recipe

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