Description
Skip the restaurant and make this quick Lemon Chicken Romano at home! Crispy cheese-crusted chicken with a tangy lemon sauce that takes less time than a dinner reservation.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, sliced into 4 cutlets
- 2 large eggs, beaten
- 1 cup (100g) freshly grated Romano cheese
- ½ cup (60g) panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ⅓ cup (80ml) chicken broth
- ¼ cup (60ml) fresh lemon juice
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- 1 tablespoon capers, drained (optional)
- 2 tablespoons fresh parsley, chopped for garnish
- Lemon slices for garnish
Instructions
- Place chicken breasts between plastic wrap and pound to ¼-inch thickness. Season with salt and pepper on both sides.
- In a shallow bowl, beat eggs with 1 tablespoon water. In another dish, combine Romano cheese, breadcrumbs, parsley, garlic powder, and oregano.
- Dip each chicken cutlet in egg mixture, then press firmly into the cheese mixture to coat both sides. Let rest 5 minutes.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds.
- Add chicken broth and lemon juice, scraping up browned bits from the pan. Simmer 2-3 minutes until slightly reduced.
- Stir in lemon zest and capers if using.
- Return chicken to the skillet or plate individually and drizzle with sauce. Garnish with fresh parsley and lemon slices.
- Serve immediately while chicken is hot and crispy.