Description
The perfect Italian-American dinner upgrade! This Zesty Lemon Chicken Romano hits all the right notes with crispy cheese coating and bright citrus flavor. Skip the restaurant and make this at home tonight.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz each), pounded to ½-inch thickness
- 1 cup freshly grated Romano cheese
- 1 cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp lemon zest (from approximately 2 lemons)
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- ⅓ cup fresh lemon juice (from approximately 2–3 lemons)
- ½ cup chicken broth, low sodium
- 2 tbsp cold butter
- 1 tbsp capers, drained (optional)
- Fresh parsley for garnish
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Pat dry and season lightly with salt and pepper.
- In a shallow dish, combine Romano cheese, panko, parsley, lemon zest, garlic powder, oregano, salt, and pepper. Beat eggs in a second dish and place flour in a third dish.
- Dredge each chicken piece in flour, then egg, then press firmly into the cheese-breadcrumb mixture. Refrigerate breaded chicken for 15 minutes.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to a paper towel-lined plate.
- In the same skillet, add lemon juice and chicken broth, scraping up browned bits. Reduce sauce by half, about 3-4 minutes.
- Remove from heat, whisk in cold butter until melted and sauce is slightly thickened. Add capers if using.
- Serve chicken with lemon sauce drizzled over top and garnish with fresh parsley and lemon slices.