Lemon Chicken Romano Recipe
Introduction
Lemon Chicken Romano is a bright and flavorful dish that combines tender chicken breasts with a zesty lemon and Romano cheese coating. This recipe is perfect for a quick weeknight dinner or a special meal, delivering savory and tangy notes in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1/3 cup grated Romano cheese
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 4 lemon slices for garnish
Instructions
- Step 1: Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This ensures they cook evenly.
- Step 2: Season both sides of the chicken breasts with salt and pepper, then set aside.
- Step 3: Prepare three shallow dishes: place the flour in one, beat the eggs with a fork in the second, and mix the grated Romano cheese with lemon zest in the third.
- Step 4: Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, then coat with the cheese and lemon zest mixture, pressing gently to adhere.
- Step 5: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Step 6: Reduce heat to medium and pour lemon juice, chicken broth, and white wine into the skillet. Scrape browned bits from the bottom with a wooden spoon. Let the sauce simmer for 2-3 minutes until slightly reduced.
- Step 7: Return chicken to the skillet, coating each piece with the sauce. Heat for 1-2 minutes, turning once to warm through.
- Step 8: Plate the chicken, spoon the sauce over, and garnish with chopped parsley and lemon slices before serving.
Tips & Variations
- For a richer flavor, substitute chicken broth with low-sodium vegetable broth or add a pat of butter to the sauce before serving.
- If you prefer a crispier crust, double dredge the chicken by repeating the egg and cheese coating step.
- Use fresh lemon juice for the best bright citrus flavor, but bottled lemon juice can be a handy substitute in a pinch.
- Omit the white wine if you prefer; chicken broth alone will still create a delicious sauce.
Storage
Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce and avoid drying out the chicken. This dish is best enjoyed fresh but can also be thawed and warmed carefully if previously frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Parmesan cheese instead of Romano?
Yes, Parmesan cheese makes a fine substitute if Romano is unavailable. It provides a similar nutty and salty flavor, though the taste will be slightly milder.
Is it necessary to use white wine in the sauce?
White wine adds depth and a subtle acidity to the sauce, but you can omit it if preferred. Simply use extra chicken broth or a splash of lemon juice to maintain flavor balance.
PrintLemon Chicken Romano Recipe
Lemon Chicken Romano is a flavorful and zesty dish featuring tender, flattened chicken breasts coated in a crispy Romano cheese and lemon zest crust, pan-fried to golden perfection and topped with a tangy lemon, white wine, and chicken broth sauce. This quick stovetop recipe brings together bright citrus and savory cheese for an elegant yet easy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 lemon slices for garnish
Dredge
- 1 cup all-purpose flour
- 2 large eggs
- 1/3 cup grated Romano cheese
- 1 tablespoon lemon zest
Sauce
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Chicken: Begin by flattening the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure even cooking.
- Season: Season both sides of the chicken breasts with salt and pepper, then set them aside.
- Prepare the Dredge Stations: Place the flour in a shallow dish. In a separate dish, beat the eggs with a fork. In a third dish, combine the grated Romano cheese with the lemon zest.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat with the Romano cheese and lemon zest mixture, pressing gently to adhere.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Make the Sauce: Reduce the skillet heat to medium, then add lemon juice, chicken broth, and white wine to the pan. Scrape any browned bits from the bottom with a wooden spoon. Let the sauce simmer for 2-3 minutes until slightly reduced.
- Combine and Heat Through: Return the chicken breasts to the skillet, spooning sauce over them. Heat for an additional 1-2 minutes, turning once to coat evenly.
- Serve: Transfer chicken to serving plates, spoon sauce over each piece, and garnish with chopped fresh parsley and lemon slices.
Notes
- Flattening the chicken breasts ensures even cooking and helps them cook quickly.
- If white wine is unavailable, substitute with additional chicken broth or a non-alcoholic white wine alternative.
- Use freshly grated Romano cheese and fresh lemon zest for the best flavor.
- Serve with rice, pasta, or a light salad to complement the tangy sauce.
- To keep the chicken warm, cover loosely with foil while making the sauce.
Keywords: Lemon Chicken Romano, lemon chicken, Romano cheese, pan-fried chicken, Italian chicken recipe, lemon zest chicken
