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A close-up of a golden-brown Romano crusted chicken breast in a skillet, showcasing its perfectly crispy texture.

Lemon Chicken Romano: The Ultimate Recipe for Crispy, Zesty Perfection

A detailed guide to making the best Lemon Chicken Romano. This recipe features tender chicken breasts with a crispy, golden Romano cheese crust, all smothered in a bright, zesty lemon butter sauce. Perfect for a weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thinly sliced chicken breasts (about 1.5 lbs) Pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup freshly grated Pecorino Romano cheese
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine like Pinot Grigio
  • 1/2 cup chicken broth
  • 3 tbsp freshly squeezed lemon juice
  • 3 tbsp cold unsalted butter cut into pieces
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 3 Shallow Dishes (for dredging)
  • 1 Whisk

Method
 

  1. Pat the chicken cutlets dry and season both sides with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in a second, and grated Romano cheese in a third. Season the flour and cheese with black pepper.
  3. Dredge each chicken cutlet in flour (shake off excess), then dip in the egg wash, and finally press firmly into the Romano cheese to coat completely.
  4. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown and cooked through. Work in batches if needed. Remove chicken and set aside.
  5. Reduce heat to medium. Add the white wine to the skillet, scraping up any browned bits. Simmer until reduced by half. Add chicken broth and lemon juice, and bring to a simmer.
  6. Remove the pan from the heat and whisk in the 3 tbsp of cold butter until the sauce is creamy. Stir in the chopped parsley.
  7. Pour the lemon butter sauce over the chicken and serve immediately.

Notes

Tip 1: Grating your own Romano cheese is highly recommended for the best flavor and texture.
Tip 2: Ensure your chicken cutlets are of an even thickness for consistent cooking.