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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/lemon-chicken-romano-recipe/