Name: Lemon Chicken Romano
Total time: 30 min
Ingredients: 4 boneless, skinless chicken breasts – The star of the dish! You want them pounded thin so they cook quickly and evenly.; ½ cup all-purpose flour – For dredging the chicken to get that crispy coating.; 1 teaspoon garlic powder – To add a little extra savory flavor.; 1 teaspoon onion powder – Complementing the garlic, this adds depth to the dish.; 1 teaspoon salt – To season the chicken and the flour.; ½ teaspoon black pepper – For a little kick.; 1 cup Romano cheese, grated – This is what makes the crust on the chicken rich and flavorful.; 2 large eggs – For dipping the chicken before coating it in the flour mixture.; 1 tablespoon olive oil – For frying the chicken and getting it nice and crispy.; 1 tablespoon butter – Adds richness to the sauce.; 2 tablespoons lemon juice – Fresh is best here, as it really gives the dish its signature flavor.; Lemon zest, for garnish – A little extra zest goes a long way in brightening up the dish.; Fresh parsley, chopped, for garnish – Adds a pop of color and a fresh note to the dish.

Ingredients

Scale

4 boneless, skinless chicken breasts – The star of the dish! You want them pounded thin so they cook quickly and evenly.
½ cup all-purpose flour – For dredging the chicken to get that crispy coating.
1 teaspoon garlic powder – To add a little extra savory flavor.
1 teaspoon onion powder – Complementing the garlic, this adds depth to the dish.
1 teaspoon salt – To season the chicken and the flour.
½ teaspoon black pepper – For a little kick.
1 cup Romano cheese, grated – This is what makes the crust on the chicken rich and flavorful.
2 large eggs – For dipping the chicken before coating it in the flour mixture.
1 tablespoon olive oil – For frying the chicken and getting it nice and crispy.
1 tablespoon butter – Adds richness to the sauce.
2 tablespoons lemon juice – Fresh is best here, as it really gives the dish its signature flavor.
Lemon zest, for garnish – A little extra zest goes a long way in brightening up the dish.
Fresh parsley, chopped, for garnish – Adds a pop of color and a fresh note to the dish.

Cook Mode Prevent your screen from going dark

Instructions

Prep the Chicken
Start by preparing the chicken breasts. You want them thin, so they cook quickly and get that delicious crispy crust. Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound them to about ½ inch thick using a meat mallet. This helps them cook evenly. Once they’re pounded, season both sides with salt and pepper.
Prepare the Dredging Station
In a shallow dish, combine the flour, garlic powder, onion powder, salt, and black pepper. In another shallow dish, whisk the eggs until they’re fully combined. Finally, in a third dish, add the grated Romano cheese.
Coat the Chicken
Now comes the fun part! First, dip each piece of chicken into the flour mixture, coating it evenly on both sides. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the Romano cheese, making sure to coat it thoroughly. You want the chicken to be well-covered in that cheesy goodness, as this will give it a crispy, flavorful crust when it’s fried.
Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully place the chicken breasts in the pan, making sure not to crowd them. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. You may need to work in batches depending on the size of your skillet. Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
Make the Lemon Sauce
In the same skillet, add the butter and let it melt. Once it’s melted, pour in the lemon juice and stir to combine, scraping up any bits of chicken that are stuck to the pan. This will add flavor to the sauce. Let the sauce simmer for about 2-3 minutes to thicken slightly.
Finish the Dish
Place the chicken back in the pan and spoon some of the lemon sauce over the top. Let the chicken soak up a little of that delicious lemony goodness for about 1-2 minutes.
Garnish and Serve
Remove the chicken from the pan and place it on a serving platter. Drizzle with the remaining lemon sauce and garnish with fresh lemon zest and chopped parsley. Serve immediately with your favorite side dishes.

Nutrition

Serving Size: 4
Calories: 380
Fat: 22g
Carbohydrates: 10g
Protein: 35g