Lemon Chicken Romano is an elegant, yet incredibly easy dish featuring thin chicken cutlets coated in a crispy, cheesy Romano crust and finished with a bright, tangy lemon-butter sauce. I first tried this recipe when I was looking for a sophisticated meal that didn’t require hours of effort, and I immediately fell in love with how quickly it comes together. It’s light, flavorful, and perfect for both a quick weeknight dinner or a special occasion.
The secret to its success is pounding the chicken thin, which ensures it cooks quickly and remains tender, and making sure the Romano cheese coating is generous for that savory crust. The lemon-butter sauce cuts through the richness of the cheese and the oil, creating a beautifully balanced, vibrant meal.
Ingredients for Lemon Chicken Romano
For the best results, use good quality, freshly grated Romano cheese—it has a sharper, saltier flavor than Parmesan, which really enhances the crust. This recipe serves 4 people:
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup grated Romano cheese (Pecorino Romano is ideal)
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
Step-by-Step Instructions
Pounding the chicken is the most important step for achieving tender cutlets that cook evenly and quickly.
Step 1: Prep the Chicken
Slice the chicken breasts horizontally to create 4 thinner cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken until it is uniformly about 1/4-inch thick.
Step 2: Create the Coating
Set up a standard dredging station with three shallow dishes:
- Flour: Place the flour in the first dish.
- Egg: Place the beaten eggs in the second dish.
- Romano Mix: In the third dish, combine the grated Romano cheese, oregano, salt, and pepper.
Step 3: Dredge the Cutlets
Dredge each chicken cutlet first in the flour (shaking off excess), then dip it into the egg (allowing excess to drip off), and finally press firmly into the Romano cheese mixture to ensure a thick, even crust on both sides.
Step 4: Cook the Chicken
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place two of the coated chicken cutlets in the skillet, ensuring not to crowd the pan. Cook for 3-4 minutes per side until the crust is golden brown and the chicken is cooked through (internal temperature 165°F). Remove the chicken and set it aside on a plate. Repeat with the remaining 1 tablespoon of olive oil and the last two cutlets.
Step 5: Prepare the Sauce
Reduce the heat to medium-low. Add the butter to the same skillet, stirring up any browned bits from the bottom. Once the butter is melted, pour in the chicken broth and fresh lemon juice. Bring to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until the sauce reduces slightly.
Step 6: Finish and Serve
Return the cooked chicken cutlets to the skillet and gently spoon the sauce over them for about 30 seconds to warm them through and coat them evenly. Garnish with fresh parsley and lemon slices. Serve immediately.
Perfect Pairings for Lemon Chicken Romano
The bright, zesty sauce pairs well with sides that can soak up the flavor without competing with the rich cheese crust.
- Angel Hair or Linguine Pasta: Simple pasta tossed lightly with butter and a sprinkle of parsley is classic for absorbing the lemon-butter sauce.
- Garlic Parmesan Roasted Asparagus: Roasting the asparagus adds a pleasant char and crunch, complementing the main dish’s savory profile.
- Creamy Risotto: A simple, creamy Parmesan or mushroom risotto adds an extra layer of comfort and texture.
- Steamed Rice: White or brown rice is a light, neutral base that soaks up the vibrant sauce beautifully.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best results, reheat the chicken in a toaster oven or standard oven preheated to 350°F for 8-10 minutes. This helps maintain the crispiness of the Romano crust. Reheating in the microwave is possible but will soften the crust considerably.
Pro Tip: If you have leftover sauce, store it separately. When reheating, drizzle the warm sauce over the chicken just before serving.
FAQs
Can I use Parmesan cheese instead of Romano?
Yes, you can substitute Parmesan cheese, but Pecorino Romano provides a stronger, saltier, and more assertive flavor that is better suited for a bold crust.
My sauce is too thin. How can I fix it?
To thicken the sauce, mix 1 teaspoon of cornstarch with 1 teaspoon of cold water (a slurry) and whisk it into the simmering sauce. Cook for 30 seconds until thickened, then proceed to Step 6.
Can I bake the chicken instead of pan-frying?
While pan-frying yields the crispiest crust, you can bake the coated chicken at 400°F for 15-20 minutes, flipping halfway through, until cooked. The texture will be slightly different, but the flavor will still be excellent.
Conclusion
Lemon Chicken Romano proves that sophistication doesn’t have to mean complexity. With a crispy, cheesy coating and a light, bright lemon sauce, this dish is a flavorful centerpiece that is surprisingly simple to execute. It’s an instant classic that will brighten up any dinner table.
