Lemon Chicken Romano
A delicious dish featuring crispy, cheesy chicken cutlets drizzled in a tangy lemon butter sauce, perfect for any occasion.
Ingredients
For the chicken
- 2 large boneless, skinless chicken breasts (pounded to 1/2-inch thickness and halved) Make sure they are pounded evenly.
- 1/2 cup all-purpose flour Can substitute with gluten-free flour.
- 2 large eggs (lightly beaten) Used for dredging.
- 1 cup freshly grated Pecorino Romano cheese Can be substituted with Parmesan.
- 1 tsp garlic powder
- to taste Salt and freshly ground black pepper For seasoning.
For cooking
- 2 tbsp olive oil For frying.
- 2 tbsp unsalted butter Used for frying.
For the sauce
- 1/4 cup dry white wine (like Pinot Grigio) Can substitute with chicken broth.
- 1/2 cup chicken broth
- 3 tbsp fresh lemon juice Freshly squeezed for best flavor.
- 4 tbsp cold unsalted butter (cubed) To make the sauce creamy.
- 2 tbsp fresh parsley (chopped) For garnish and added flavor.
Instructions
Preparation
- Pound the chicken breasts to an even 1/2-inch thickness and cut them in half. Season both sides with salt and pepper.
- Arrange three shallow dishes: one with flour and garlic powder, another with beaten eggs, and the last with grated Pecorino Romano cheese.
Dredging
- Coat each chicken cutlet in the flour mixture, then dip in the egg wash, and finally press into the cheese to adhere.
Cooking
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering.
- Add the chicken cutlets in batches and cook for 3-4 minutes per side until golden brown, then transfer to a wire rack.
Sauce Preparation
- Pour off excess fat from the skillet, deglaze with white wine, and simmer until reduced by half.
- Add chicken broth and lemon juice, bring to a simmer.
- Whisk in cold butter until the sauce is creamy.
- Then, stir in chopped parsley.
Serving
- Serve the chicken cutlets warm, drizzling with the lemon butter sauce.
Notes
To avoid sogginess, serve immediately after cooking. Leftovers may be stored in air-tight containers in the refrigerator for up to 3-4 days.