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–+ servings
lemon chicken romano

Lemon Chicken Romano

5 from 1 vote
Crispy parmesan breaded chicken topped with creamy lemon butter sauce and melted mozzarella. Restaurant-quality dinner ready in 35 minutes with simple ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Pounded to ½ inch thickness
  • 1 cup romano cheese, grated Freshly grated for best flavor
  • 1 cup panko breadcrumbs Creates crispy coating
  • ½ cup all purpose flour For dredging
  • 2 large eggs, beaten Room temperature
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Divided
  • ½ teaspoon black pepper Divided
  • ¼ cup olive oil For frying
  • 1 cup mozzarella cheese, shredded For topping
  • 4 tablespoons unsalted butter For sauce
  • ¼ cup fresh lemon juice About 2 lemons
  • ½ cup chicken broth Low sodium preferred
  • ½ cup heavy cream Creates creamy sauce
  • 3 cloves garlic, minced Fresh garlic essential
  • 1 teaspoon lemon zest From fresh lemon
  • 2 tablespoons fresh parsley, chopped For garnish

Equipment

  • 1 Meat mallet For pounding chicken
  • 3 Shallow dishes For breading station
  • 1 large skillet 12 inch works best
  • 1 Tongs For flipping chicken
  • 1 meat thermometer To check doneness
  • 1 lid for skillet To melt cheese

Method
 

  1. Pound chicken breasts to even ½ inch thickness using a meat mallet, then pat completely dry with paper towels so the breading sticks properly.
  2. Set up three shallow dishes with seasoned flour in one, beaten eggs in another, and romano cheese mixed with panko breadcrumbs and Italian seasoning in the third.
  3. Dredge each chicken breast in flour, dip in beaten eggs, then press firmly into romano breadcrumb mixture to coat completely on both sides.
  4. Heat olive oil in large skillet over medium high heat, then cook breaded chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
  5. Remove chicken and in the same skillet, melt butter, add minced garlic and cook 1 minute, then add chicken broth and lemon juice, simmering for 2 minutes.
  6. Stir in heavy cream and lemon zest, return chicken to skillet, top with mozzarella, cover and cook 2 to 3 minutes until cheese melts.
  7. Garnish with fresh parsley and serve immediately while coating is crispy and cheese is melted.
    assembling lemon chicken romano with melted cheese

Nutrition

Serving: 285gCalories: 485kcalCarbohydrates: 22gProtein: 42gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 780mgPotassium: 520mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 12mgCalcium: 25mgIron: 8mg

Notes

Pound chicken to even thickness for best results. Pat chicken completely dry before breading to ensure coating sticks. Reheat in oven at 350°F to maintain crispy coating. Store sauce separately if making ahead.

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