Introduction

This Lemon Chicken Romano recipe offers a delightful combination of crispy, golden chicken breasts coated in tangy lemon and sharp Romano cheese. It’s a simple yet impressive dish perfect for weeknight dinners or special occasions.

Two pieces of golden-brown breaded fish fillets sit on a white plate with a white marbled texture visible around the edges. Each fillet is topped with a layer of melted pale yellow butter sauce, sprinkled with small white breadcrumbs and finely chopped green parsley. On top of each fillet is a thin, bright yellow lemon slice with translucent segments visible. A light pool of buttery sauce surrounds the fillets, reflecting some light and adding a glossy texture to the dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat dry the chicken breasts and season both sides with salt and pepper.
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.
Step 3: Dredge each chicken breast in flour, dip in the egg mixture, then coat in Romano cheese.
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.
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 for a quick sauce.
Step 6: Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.

Tips & Variations

Use freshly grated Romano cheese for the best flavor and texture, avoiding pre-grated varieties with additives.
Add a pinch of crushed red pepper flakes to the lemon sauce for a subtle spicy kick.
For extra crispiness, let the coated chicken rest for 10 minutes before cooking to help the coating adhere better.
Swap lemon zest and juice with orange for a sweeter citrus twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness or warm in the oven at 350°F (175°C) for about 10 minutes. The lemon sauce is best added fresh but can be stored separately for up to 2 days.

How to Serve

The image shows two pieces of golden-brown fried fish fillets placed on a white plate with a white marbled texture underneath. Each fillet has a crispy, textured coating and is topped with a thin lemon slice that is pale yellow with visible segments. The fish is covered with a light sauce that looks smooth and glossy, pooling slightly around the fillets. Fresh green herbs are sprinkled on top, adding a touch of color contrast to the warm browns and yellows of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time due to higher fat content but will remain juicy and flavorful.

Is Romano cheese interchangeable with Parmesan?

While Romano and Parmesan have distinct flavors, Parmesan can be used as a substitute if needed. Romano has a stronger and saltier taste, so adjust seasoning accordingly.

Lemon Chicken Romano Recipe

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★★★★★

4.7 from 64 reviews

A flavorful and crispy Lemon Chicken Romano featuring boneless chicken breasts coated in Romano cheese and a zesty lemon-garlic sauce, perfectly pan-fried to golden perfection. This dish pairs wonderfully with greens or roasted vegetables for a bright and satisfying meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

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

Instructions

Prepare the chicken: Pat dry the chicken breasts thoroughly to remove excess moisture, then season both sides evenly with salt and pepper to enhance the flavor.
Set up dredging stations: Arrange three shallow dishes: one with all-purpose flour, another with beaten eggs mixed with a splash of water to help coat, and the last with freshly grated Romano cheese.
Coat the chicken: Dredge each chicken breast first in the flour, ensuring a light, even coating. Then dip into the egg mixture, and finally coat thoroughly with the Romano cheese for a crispy cheesy crust.
Cook the chicken: Heat the extra virgin olive oil in a skillet over medium heat until shimmering. Add the coated chicken breasts without overcrowding to allow even cooking. Fry each side for approximately 5 to 7 minutes until the chicken is golden brown and cooked through.
Prepare the lemon-garlic sauce: Remove the cooked chicken and place on a paper towel-lined plate to absorb excess oil. In the same skillet, sauté the minced garlic until fragrant but not brown. Then stir in the fresh lemon juice and zest, letting the flavors meld into a quick, aromatic sauce.
Serve: Plate the crispy chicken breasts with your choice of greens or roasted vegetables and drizzle the lemon-garlic sauce over the top for a bright, flavorful finish.

Notes

Be sure not to overcrowd the pan when frying to achieve a crisp crust.
Use freshly grated Romano cheese for the best flavor and texture.
You can substitute chicken thighs if preferred, adjusting cooking time as needed.
A splash of water in the beaten eggs thins the mixture, helping the cheese stick better.
Serve immediately for the crispiest texture.

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