Lemon Chicken Romano – Crispy, Bright, and Restaurant-Worthy
Crispy, golden chicken cutlets coated with Romano cheese and served in a bright lemon butter sauce — a flavorful Italian-American favorite that’s simple and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
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2 large boneless skinless chicken breasts
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1/2 cup all-purpose flour
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2 large eggs, beaten
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3/4 cup Italian breadcrumbs
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1/3 cup grated Romano cheese
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Salt, pepper, garlic powder (to taste)
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3 tbsp olive oil (for frying)
Lemon Butter Sauce:
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2 tbsp butter
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2 cloves garlic, minced
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1/2 cup chicken broth
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3 tbsp fresh lemon juice
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Optional: 2 tbsp dry white wine
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1 tbsp butter (to finish)
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Fresh parsley, lemon wedges (for garnish)
Instructions
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Slice chicken breasts in half and pound to ½-inch thickness. Season with salt, pepper, and garlic powder.
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Dredge in flour, dip in eggs, then coat in breadcrumb-Romano mixture.
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Heat olive oil in skillet over medium heat. Pan-fry chicken 3–4 minutes per side until golden and cooked through. Transfer to plate.
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In same pan, melt butter and sauté garlic. Add broth, lemon juice, and wine. Simmer 3–4 minutes. Stir in final tbsp butter off heat.
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Serve chicken with lemon sauce and fresh parsley.
Notes
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Substitute Parmesan for Romano if needed.
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Bake at 425°F for a lighter version.
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Pairs well with pasta, risotto, or roasted vegetables.