Go Back
Lemon Chicken Romano, a featured image of the dish, showcasing its golden-brown chicken and creamy lemon sauce.

Lemon Chicken Romano

This Lemon Chicken Romano recipe delivers crispy, flavorful chicken cutlets coated in Romano cheese and breadcrumbs, topped with a bright and creamy lemon sauce. Pounding the chicken thin ensures even cooking, while the breading provides a satisfying crunch. The sauce, made with fresh lemon juice and Romano cheese, perfectly complements the richness of the chicken.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup grated Romano cheese
  • 1 cup breadcrumbs panko preferred
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons grated Romano cheese for sauce
  • 1 tablespoon chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Meat mallet
  • Plastic wrap
  • 3 shallow dishes
  • large skillet
  • paper towels
  • Serving plate
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula

Method
 

  1. Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
  2. In a shallow dish, combine flour, salt, pepper, and garlic powder.
  3. In a second shallow dish, beat the eggs.
  4. In a third shallow dish, combine Romano cheese and breadcrumbs.
  5. Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat with the Romano cheese and breadcrumb mixture, pressing gently to adhere.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
  8. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside on a plate lined with paper towels to drain excess oil.
  9. In the same skillet, melt butter over medium heat.
  10. Add minced garlic and cook for about 30 seconds, until fragrant.
  11. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  12. Reduce heat to low and stir in heavy cream and lemon juice. Simmer for 2-3 minutes, or until the sauce has slightly thickened.
  13. Stir in Romano cheese and season with salt and pepper to taste.
  14. Place the cooked chicken breasts on a serving plate.
  15. Spoon the Lemon Romano sauce over the chicken.
  16. Garnish with chopped fresh parsley.
  17. Serve immediately.

Notes

For best results, use freshly grated Romano cheese and freshly squeezed lemon juice. Do not overcrowd the pan when frying the chicken to ensure even browning. If Romano cheese is unavailable, a blend of Romano and Parmesan can be used. Store leftovers in an airtight container in the refrigerator for up to 3 days.