Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a deliciously crispy and flavorful dish that combines tender chicken breasts with a zesty lemon sauce and savory Romano cheese crust. Perfect for a weeknight dinner or a special occasion, it’s simple to prepare yet impressive on the plate.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup freshly grated Romano cheese
• 3 cloves fresh garlic, minced
• 1/4 cup extra virgin olive oil
• Juice and zest of 2 lemons
• Salt and pepper to taste

Instructions

1. Step 1: Pat dry the chicken breasts and season both sides with salt and pepper.
2. Step 2: Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
3. Step 3: Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly with Romano cheese.
4. Step 4: Heat olive oil in a skillet over medium heat until shimmering. Add the chicken breasts without overcrowding the pan and cook for about 5-7 minutes per side, until golden brown and cooked through.
5. Step 5: Remove the chicken to a paper towel-lined plate to absorb excess oil. In the same pan, sauté the minced garlic until fragrant, then stir in the lemon juice and zest to create a quick sauce.
6. Step 6: Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top for extra flavor.

Tips & Variations

• For an extra crispy crust, add a handful of panko breadcrumbs mixed with the Romano cheese before coating the chicken.
• Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice won’t have the same fresh zing.
• Serve with a simple side of steamed asparagus or a fresh green salad to keep the meal light and balanced.

Storage

Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve the crispy crust. Avoid microwaving if possible, as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan cheese instead of Romano?

Yes, Parmesan cheese can be used as a substitute, although Romano has a sharper, saltier flavor that complements the lemon sauce well.

What should I do if the chicken browns too quickly but isn’t cooked through?

Lower the heat to medium-low and cover the skillet loosely with a lid to allow the chicken to cook through without burning the crust.

Lemon Chicken Romano Recipe

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★★★★★

4.8 from 52 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Lemon Chicken Romano is a crispy, flavorful dish featuring tender chicken breasts coated in Romano cheese and a light flour and egg dredge, pan-fried to golden perfection and finished with a zesty garlic lemon sauce. This easy stovetop recipe combines bright citrus notes with savory cheese for a delightful meal perfect for weeknights or entertaining.

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Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and pepper to taste

Coating

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup freshly grated Romano cheese

Sauce & Cooking

• 3 cloves fresh garlic, minced
• 1/4 cup extra virgin olive oil
• Juice and zest of 2 lemons

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Instructions

1. Prepare the chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper to enhance the flavor.
2. Set up coating stations: Arrange three shallow dishes: one with the all-purpose flour, another with the beaten eggs mixed with a splash of water, and the third with the freshly grated Romano cheese. This will allow for an even and thorough coating process.
3. Dredge the chicken: Coat each chicken breast first in the flour, shaking off excess, then dip into the egg mixture ensuring full coverage, and finally press into the Romano cheese so it sticks well on all sides.
4. Cook the chicken: Heat the extra virgin olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts without crowding the pan, and cook for 5 to 7 minutes on each side until the crust is golden brown and chicken is cooked through (internal temperature should reach 165°F).
5. Make the lemon garlic sauce: Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. In the same skillet, add minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute. Then stir in the freshly squeezed lemon juice and lemon zest to create a bright, tangy pan sauce.
6. Serve: Plate the crispy chicken breasts and spoon the lemon garlic sauce over the top. Serve alongside fresh greens or roasted vegetables for a balanced, flavorful meal.

Notes

• Ensure the chicken breasts are patted dry to help the coating adhere better.
• Do not overcrowd the pan to maintain a crispy crust and even cooking.
• Use freshly grated Romano cheese for best flavor and texture in the coating.
• You can substitute Romano with Parmesan if desired, but Romano provides a distinct sharpness.
• Check chicken doneness with a meat thermometer for safety and juiciness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Lemon Chicken Romano, crispy chicken, fried chicken breast, lemon garlic sauce, Romano cheese chicken, easy chicken recipe