Lemon Chicken Romano
A delightful dish combining tender chicken with a crispy Romano cheese crust and a bright lemon sauce, perfect for family dinners or special occasions.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or skillet to keep the chicken crispy.