Crispy Lemon Chicken Romano
Tender chicken cutlets with a crispy Romano cheese and breadcrumb crust, served with a zesty lemon butter sauce. A restaurant-quality dinner ready in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan Fry
- Cuisine: Italian-American
Ingredients
2 large chicken breasts, halved and pounded thin
1 cup breadcrumbs (Italian or Panko)
3/4 cup Pecorino Romano cheese, grated
1 tbsp fresh lemon zest
1/2 cup all-purpose flour
2 large eggs, beaten
3 tbsp olive oil
2 tbsp unsalted butter
1 lemon, cut into wedges
Fresh parsley, chopped for garnish
Salt and black pepper to taste
Instructions
1. Prepare the chicken by slicing horizontally into cutlets and pounding thin. Season with salt and pepper.
2. Set up three shallow bowls: one for flour, one for beaten eggs, and one for the breadcrumb, Romano cheese, and lemon zest mixture.
3. Dredge each cutlet in flour, dip in egg, and press firmly into the breadcrumb mixture to coat.
4. Heat olive oil and butter in a large skillet over medium-high heat.
5. Fry chicken for 3-4 minutes per side until golden brown and cooked through.
6. Drain on paper towels.
7. Serve hot with a squeeze of fresh lemon and a sprinkle of parsley.
Notes
Use freshly grated Romano cheese for the best melting texture.
If the crust browns too quickly, lower the heat to medium.
Serve with pasta or a crisp arugula salad.
Find it online: https://www.elitesrecipes.com/crispy-lemon-chicken-romano/