Why Make This Recipe
Lemon Chicken Romano is a delightful dish that combines tender chicken with a crispy Romano cheese crust and a bright lemon sauce. It’s a perfect choice for a family dinner or any special occasion. The flavors are fresh and vibrant, making it a hit for both kids and adults. Plus, it’s simple to make, so you don’t need to be an expert cook to impress your guests!
How to Make Lemon Chicken Romano
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup freshly grated Romano cheese
- 3 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 lemons
- Salt and pepper to taste
Directions:
- Pat dry the chicken breasts and season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat in Romano cheese.
- Heat olive oil in a skillet over medium heat until shimmering. Add the chicken pieces without overcrowding the pan and cook for about 5-7 minutes per side until golden brown and cooked through.
- Remove chicken to a paper towel-lined plate to absorb excess oil. In the same pan, sauté minced garlic until fragrant, then stir in lemon juice and zest for a quick sauce.
- Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.
How to Serve Lemon Chicken Romano
Lemon Chicken Romano is best served hot. You can plate the chicken with a side of salad, steamed vegetables, or roasted potatoes. Drizzle some of the lemon sauce over the top for added flavor. This dish pairs well with a glass of white wine or sparkling water.
How to Store Lemon Chicken Romano
To store leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, you can use an oven or skillet to keep the chicken crispy. Avoid microwaving as it can make the coating soggy.
Tips to Make Lemon Chicken Romano
- Make sure to pat the chicken dry before seasoning. This helps the coating stick better.
- You can add herbs such as parsley or basil for extra flavor.
- For a spicy kick, add a pinch of red pepper flakes to the garlic sauté.
Variation
You can easily customize this recipe by using different types of cheese, such as Parmesan or cheddar. If you prefer a healthier version, you can bake the chicken instead of frying it for a crispier texture without much oil.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe. Just adjust the cooking time as they may take a bit longer to cook through.
How can I make this dish gluten-free?
You can substitute the all-purpose flour with almond flour or a gluten-free flour blend.
Can I prepare this ahead of time?
You can prep the chicken and coating in advance and store them separately in the refrigerator. Cook them just before serving for the best texture.
Is there a vegetarian option for this recipe?
Yes! You can use slices of eggplant or zucchini instead of chicken. Coat and cook them the same way for a delicious vegetarian dish.
Lemon Chicken Romano
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Chicken breasts should be patted dry before seasoning.
- 2 large eggs Beaten with a splash of water.
- 1 cup all-purpose flour For dredging chicken.
- 1 cup freshly grated Romano cheese Can substitute with Parmesan or cheddar.
- 3 cloves fresh garlic, minced Sautéed in olive oil for flavor.
- 1/4 cup extra virgin olive oil For cooking the chicken.
- 2 pieces lemons, juice and zest Adds flavor to the sauce.
- Salt and pepper To taste.
Instructions
Preparation
- Pat dry the chicken breasts and season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat in Romano cheese.
Cooking
- Heat olive oil in a skillet over medium heat until shimmering.
- Add the chicken pieces without overcrowding the pan and cook for about 5-7 minutes per side until golden brown and cooked through.
- Remove chicken to a paper towel-lined plate to absorb excess oil.
- In the same pan, sauté minced garlic until fragrant, then stir in lemon juice and zest for a quick sauce.
Serving
- Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.
