Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a bright and flavorful dish that combines crispy, golden chicken with a tangy lemon and garlic sauce. This easy recipe delivers a deliciously satisfying meal perfect for weeknight dinners or special occasions.

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

Instructions

1. Step 1: Pat dry the chicken breasts and season both sides with salt and pepper.
2. Step 2: Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
3. Step 3: Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly in Romano cheese.
4. Step 4: 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.
5. Step 5: 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 to create a quick sauce.
6. Step 6: Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.

Tips & Variations

• For extra crispiness, let the coated chicken rest for 10 minutes before frying to help the coating adhere better.
• You can substitute Parmesan cheese if Romano is unavailable, though Romano adds a sharper flavor.
• Add a pinch of red pepper flakes to the lemon sauce for a subtle spicy kick.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispiness, or warm in the oven at 350°F (175°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy, but adjust cooking time slightly to ensure they are cooked through.

How do I prevent the coating from falling off while cooking?

Dry the chicken well before dredging, and press the coating firmly onto the chicken. Avoid overcrowding the pan to keep the oil temperature steady for proper crisping.

Lemon Chicken Romano Recipe

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★★★★★

4.5 from 693 reviews

• Author: Charlotte
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Lemon Chicken Romano is a delightful, crispy pan-fried chicken dish featuring a zesty lemon and garlic sauce. The chicken breasts are coated in flour, egg, and freshly grated Romano cheese, then pan-fried to a golden perfection, and finished with a bright sauce made from lemon juice, zest, and sautéed garlic. This quick and flavorful meal pairs perfectly with greens or roasted vegetables for a wholesome dinner.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup freshly grated Romano cheese
• Salt and pepper to taste

Sauce and Cooking

• 3 cloves fresh garlic, minced
• 1/4 cup extra virgin olive oil
• Juice and zest of 2 lemons

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Instructions

1. Prepare the chicken: Pat dry the chicken breasts thoroughly with paper towels. Season both sides generously with salt and pepper to enhance the flavor.
2. Set up the dredging stations: Arrange three shallow dishes: one with all-purpose flour, a second with beaten eggs combined with a splash of water to loosen, and a third with freshly grated Romano cheese. This sequence will create a delicious coating on the chicken.
3. Coat the chicken: Dredge each chicken breast first in the flour to lightly dust, then dip into the egg mixture ensuring full coverage, and finally press into the Romano cheese, coating evenly for a cheesy crust.
4. Cook the chicken: Heat the extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking. Add the coated chicken breasts carefully, avoiding overcrowding the pan. Fry each side for about 5-7 minutes until the crust is golden brown and the chicken is cooked through with an internal temperature of 165°F (74°C).
5. Make the lemon garlic sauce: Transfer the cooked chicken to a paper towel-lined plate to remove excess oil. In the same pan, reduce heat to medium-low and sauté the minced garlic just until fragrant, about 30 seconds. Stir in the freshly squeezed lemon juice and lemon zest to create a bright, tangy sauce. Let it simmer briefly to meld the flavors.
6. Serve: Plate the crispy chicken breasts and drizzle with the warm lemon garlic sauce. Pair with fresh greens or roasted vegetables for a complete and balanced meal.

Notes

• Ensure the chicken breasts are patted dry for a crispier coating.
• Do not overcrowd the skillet to prevent steaming and to achieve a golden crust.
• The Romano cheese adds a sharp, salty flavor that enhances the dish; substitute with Parmesan if unavailable.
• The lemon sauce can be adjusted in acidity by adding more or less lemon juice to taste.
• Use a meat thermometer to ensure chicken is fully cooked but still juicy inside.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Lemon Chicken Romano, pan-fried chicken, lemon garlic sauce, crispy chicken breasts, Romano cheese chicken