Lemon Chicken Romano with Lemon Butter Sauce
By Pauline Ortiz
15 min
Prep
20 min
Cook
35 min
Total
4
Servings
Easy
Level
Lemon Chicken Romano is a 35-minute pan dish that you can serve if you want a dish with fried chicken. Thin chicken pieces are coated with Romano cheese and egg and served with a hot lemon butter sauce. I serve Lemon Chicken Romano with angel hair pasta and a green salad.
The cutlets should be sliced to a thickness of 1/4 inch. This will allow the chicken to cook without burning the coating and fit easily in the skillet. I use parchment paper and a meat pounder to flatten chicken cutlets. I also season both sides of the cutlets before coating them in flour.
Grate a block of cheese to layer with the eggs. Storebought cheese includes ingredients to keep it from clumping, so it won't mix as well with the eggs as block cheese. The egg mixture should mix and cook like thick pancake batter. I like the salty Romano topping and lemony sauce that often accompany this dish. Butter, broth, and bits of food on the bottom and sides of the pan can help thicken the sauce.
Cooked chicken is plated. I add the warm sauce, Romano, and parsley to the chicken. I serve angel hair pasta to eat with the sauce. I have also served the cooked chicken and sauce with steamed asparagus or garlic mashed potatoes on the side of the chicken dish.
What makes this special
- You need only one pan for frying and sauce. This means fewer pans to clean after the meal.
- Thin cutlets cook faster and are suitable for weeknight meals.
- Two flat bowls are useful for mixing and holding flour and egg mixtures at the work area.
- The sauce is cooked in the pan where other ingredients were browned. Pan bits from browning are added to the sauce.
- Two halves of chicken breast make four servings enough to feed a small group at dinner.
Ingredients
- •2 large boneless, skinless chicken breasts (about 1.5 lbs, pounded to 1/4-inch thickness)
- •½ cup all-purpose flour
- •3 large eggs (lightly beaten)
- •1 cup Pecorino Romano cheese (freshly grated)
- •1 tsp garlic powder
- •½ tsp onion powder
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •2 tbsp olive oil
- •5 tbsp unsalted butter (divided)
- •½ cup low-sodium chicken broth
- •¼ cup fresh lemon juice (from 1-2 lemons)
- •2 tbsp fresh parsley (chopped)
Instructions
- 1
If the chicken breasts are thick, slice them horizontally into thinner cutlets.
- 2
Place the cutlets between two sheets of parchment paper and pound them to about 1/4-inch thickness.
- 3
Season both sides of the chicken with salt and pepper.
- 4
Mix the flour with salt and pepper in one shallow dish.
- 5
Whisk the eggs, grated Pecorino Romano, garlic powder, and onion powder in a second shallow dish until the mixture looks like thick pancake batter.
- 6
Dredge one chicken cutlet in the flour mixture and shake off the excess.
- 7
Dip the floured cutlet into the egg and cheese batter until fully coated.
- 8
Heat the olive oil and 1 tbsp of butter in a large skillet over medium-high heat until the butter is melted and sizzling.
- 9
Cook the coated chicken for 3-4 minutes per side, until golden brown and cooked through, working in batches as needed.
- 10
Transfer the cooked chicken to a wire rack and repeat with the remaining chicken.
- 11
Reduce the heat to medium and melt the remaining 4 tbsp of butter in the skillet.
- 12
Stir in the chicken broth and lemon juice, scraping the browned bits from the bottom of the skillet.
- 13
Simmer the sauce for 2-3 minutes until slightly reduced.
- 14
Stir the chopped parsley into the sauce.
- 15
Place the chicken on a platter, pour the warm lemon butter sauce over it, and garnish with additional parsley and Romano cheese.
FAQ
Nutrition (per serving)
Calories
580
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