Description

Lemon Chicken Romano is a crispy and flavorful dish perfect for cozy dinners at home. Tender boneless chicken breasts or thighs are seasoned, breaded with a zesty mixture of Romano cheese and lemon zest, then pan-fried to golden perfection. Finished with a bright, tangy lemon sauce simmered with white wine and chicken broth, this recipe offers a delightful balance of crispiness and citrusy richness that’s both simple and impressive.

Ingredients

Scale

Chicken and Seasoning

4 pieces boneless, skinless chicken breasts or thighs
Salt, to taste
Black pepper, to taste

Breading

1 cup all-purpose flour (or whole wheat flour for a healthier twist)
2 large eggs (or flax egg for vegan substitution)
1 cup grated Romano cheese (or Parmesan as substitute)
1 tablespoon lemon zest (fresh preferred)

Sauce and Garnish

1/4 cup fresh lemon juice (fresh-squeezed)
1/2 cup chicken broth (or vegetable broth)
1/4 cup dry white wine (optional, omit if avoiding alcohol)
3 tablespoons olive oil (or vegetable oil)
1/4 cup fresh parsley (or other fresh herbs)
2 slices lemon (for garnish)

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Instructions

Prepare the Chicken: Using a meat mallet, flatten each chicken piece to about ½ inch thickness. Season both sides generously with salt and pepper to enhance flavor.
Set up the Dredging Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Romano cheese and lemon zest. This layering ensures the perfect crispy coating.
Coat the Chicken: Dip each piece of chicken first into the flour, shaking off any excess, then into the beaten eggs, and finally press into the cheese and lemon zest mixture, making sure each piece is well coated.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the coated chicken and cook for 4-5 minutes on each side until the crust is golden brown and crispy.
Prepare the Lemon Sauce: Reduce heat slightly and add the fresh lemon juice, chicken broth, and dry white wine to the skillet. Allow the sauce to simmer for 2-3 minutes, letting the flavors meld and slightly thicken.
Finish Cooking: Return the chicken to the skillet, spooning the sauce over it. Heat through for an additional 1-2 minutes to ensure all components meld perfectly.
Serve: Plate the chicken warm, garnished generously with fresh parsley and lemon slices. Serve immediately for a comforting and tangy delight.

Notes

For a leaner option, use chicken breasts; for richer flavor, opt for thighs.
Whole wheat flour can be used for a healthier breading alternative.
Substitute Romano cheese with Parmesan if preferred.
To keep it alcohol-free, omit the white wine and substitute with additional chicken or vegetable broth.
For a vegan version, replace eggs with a flax egg and consider plant-based cheese alternatives, though the flavor will vary.
Ensure chicken is pounded evenly for consistent cooking.
Use fresh lemon juice and zest for the best bright citrus flavor.