Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a bright and flavorful dish that combines tender chicken breasts with a zesty lemon and Romano cheese coating. The light sauce made with lemon juice, chicken broth, and white wine perfectly complements the crispy exterior for a delightful meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1/3 cup grated Romano cheese
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 4 lemon slices for garnish

Instructions

1. Step 1: Flatten the chicken breasts to an even thickness of about 1/2 inch using a meat mallet to ensure even cooking.
2. Step 2: Season both sides of the chicken breasts with salt and pepper, then set aside.
3. Step 3: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of grated Romano cheese and lemon zest.
4. Step 4: Dredge each chicken breast first in the flour, shaking off excess, then dip into the eggs, letting excess drip off, and finally coat with the cheese and lemon zest mixture, pressing gently to adhere.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
6. Step 6: Reduce heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape browned bits from the pan and let the sauce simmer for 2-3 minutes until slightly reduced.
7. Step 7: Return the chicken to the skillet, coat with the sauce, and heat through for 1-2 minutes, turning once.
8. Step 8: Serve the chicken on plates, spoon sauce over each piece, and garnish with chopped parsley and lemon slices.

Tips & Variations

• For extra crispiness, let the coated chicken rest 10 minutes before cooking to help the coating adhere better.
• You can substitute Romano cheese with Parmesan if needed, though it will slightly change the flavor.
• Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
• Serve over pasta or with steamed vegetables for a complete meal.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken, or warm in the microwave in short bursts, covered to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time and can offer a juicier result.

What type of white wine is best for the sauce?

Choose a dry white wine like Sauvignon Blanc or Pinot Grigio, which will add brightness without overpowering the lemon flavor.

Lemon Chicken Romano Recipe

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★★★★★

5 from 108 reviews

Lemon Chicken Romano is a delightful dish featuring tender, boneless chicken breasts coated with a zesty mixture of grated Romano cheese and lemon zest, then pan-fried to a golden brown. The chicken is finished in a flavorful sauce made of fresh lemon juice, chicken broth, and white wine, delivering a bright, savory, and tangy flavor profile perfect for a satisfying meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 4 lemon slices for garnish
• 1/4 cup fresh parsley, chopped

Dredge and Coating

• 1 cup all-purpose flour
• 2 large eggs
• 1/3 cup grated Romano cheese
• 1 tablespoon lemon zest

Sauce

• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup olive oil

Instructions

1. Flatten the Chicken: Use a meat mallet to gently pound the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly.
2. Season the Chicken: Sprinkle salt and pepper evenly on both sides of the chicken breasts and set them aside.
3. Prepare the Dredging Stations: Place the flour in a shallow dish. In a separate shallow dish, beat the eggs with a fork. In a third dish, combine the grated Romano cheese with the lemon zest.
4. Coat the Chicken: Dredge each piece of chicken first in the flour, shaking off the excess. Then dip into the beaten eggs, letting any excess drip off. Finally, press each breast into the Romano cheese and lemon zest mixture so it adheres well.
5. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. When hot, add the coated chicken breasts. Cook them for 4-5 minutes per side until golden brown and fully cooked. Remove from skillet and keep warm.
6. Make the Sauce: Lower the heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape the bottom with a wooden spoon to release browned bits. Let the sauce simmer for 2-3 minutes until slightly reduced.
7. Finish Cooking: Return the chicken to the skillet and spoon the sauce over them. Cook for another 1-2 minutes, turning once to coat evenly and heat through.
8. Serve: Plate the chicken and spoon additional sauce on top. Garnish with chopped fresh parsley and lemon slices.

Notes

• Flattening the chicken breasts ensures even cooking and tender results.
• Use freshly grated Romano cheese for the best flavor and proper adhesion.
• You can substitute dry white wine with extra chicken broth if preferred.
• Serve this dish with a side of steamed vegetables or a light salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Lemon Chicken Romano, Pan-fried chicken, Italian chicken recipe, lemon zest chicken, Romano cheese chicken, easy chicken dinner