Lemon Chicken Romano (Printable Version)

Golden parmesan-Romano crusted chicken with zesty lemon sauce

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Coating

03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - 1/2 cup all-purpose flour
06 - 3/4 cup grated Romano cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 cup Italian-style breadcrumbs

→ Lemon Sauce

09 - 2 tablespoons unsalted butter
10 - 3 tablespoons olive oil
11 - 2 cloves garlic, minced
12 - 1 cup low-sodium chicken broth
13 - Zest and juice of 1 large lemon
14 - 2 tablespoons chopped fresh parsley
15 - Lemon slices, for garnish

# How-To Steps:

01 - Pat the chicken breasts dry with paper towels. If breasts are thick, place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: fill the first with 1/2 cup all-purpose flour, whisk 2 large eggs with 2 tablespoons whole milk in the second, and combine 3/4 cup grated Romano cheese, 1/4 cup grated Parmesan cheese, and 1 cup Italian-style breadcrumbs in the third.
03 - Dredge each seasoned chicken breast through the flour, shaking off excess. Dip into the egg wash, allowing any extra to drip off. Press firmly into the cheese-breadcrumb mixture, coating both sides evenly and ensuring the crust adheres well.
04 - Heat 1 tablespoon unsalted butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Place the breaded chicken in the pan and cook 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Work in batches if needed, adding more oil between batches. Transfer finished cutlets to a plate and tent loosely with foil to keep warm.
05 - Reduce the skillet heat to medium. Add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Sauté 2 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup low-sodium chicken broth along with the zest and juice of 1 large lemon. Simmer for 3 minutes, using a spatula to scrape up the fond from the bottom of the pan.
06 - Return the chicken cutlets to the skillet and spoon the lemon sauce generously over each piece. Simmer together for 2 minutes so the flavors meld. Garnish with 2 tablespoons chopped fresh parsley and lemon slices. Serve immediately.

# Helpful Tips:

01 -
  • The double cheese crust creates a crunch that rivals any restaurant cutlet you have ever had.
  • That lemon butter sauce comes together in the same pan, so you get maximum flavor with almost no extra effort.
  • It looks and tastes like a weekend project but comes together in under an hour on a Tuesday.
02 -
  • If the chicken is too thick and you skip the pounding step, the outside will burn before the inside cooks through, so take those extra two minutes.
  • Do not crowd the pan, because steam builds up and the crust turns soggy instead of crunchy.
  • The sauce comes together fast, so have everything measured and ready before you start the pan deglazing step.
03 -
  • Use one hand for the dry flour bowl and the other for the wet egg bowl to avoid breading your own fingers into clubbed claws.
  • Let the breaded cutlets rest for five minutes on a sheet pan before frying, as this helps the coating adhere dramatically better than frying immediately.

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