Description

Craving a quick dinner that feels like a restaurant-quality meal? Lemon Chicken Romano delivers crispy, golden chicken cutlets topped with a bright, buttery lemon sauce and a savory sprinkle of Romano cheese. This easy recipe is perfect for weeknight dinners, yet elegant enough for special occasions. With its balance of tangy citrus, rich butter, and crispy coating, this dish fits right into your collection of dinner ideas, easy recipes, and comforting food ideas.

Ingredients

4 boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all purpose flour

2 large eggs

1 tablespoon milk

1 cup Italian breadcrumbs

1/2 cup grated Romano cheese

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3 tablespoons unsalted butter

2 tablespoons olive oil

3 cloves garlic minced

1/2 cup chicken broth

1/4 cup fresh lemon juice

1 teaspoon lemon zest

2 tablespoons capers

1/4 cup dry white wine

1/4 cup grated Romano cheese for garnish

2 tablespoons fresh parsley chopped

1 lemon sliced

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Instructions

1. Pound chicken breasts to an even thickness and season

2. Prepare dredging stations with flour eggs and breadcrumbs

3. Coat chicken in flour egg then breadcrumbs and rest

4. Heat oil and butter in skillet

5. Cook chicken until golden and crispy then remove

6. Sauté garlic in same pan

7. Deglaze with wine and scrape bits

8. Add broth lemon juice and zest simmer

9. Add capers and adjust seasoning

10. Return chicken to pan spoon sauce and serve

Notes

Use fresh lemon juice for best flavor

Let breaded chicken rest before cooking

Do not overcrowd the pan for crispiness

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-Fried
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 700mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 38g
Cholesterol: 130mg