Name: Lemon Chicken Romano
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 pieces Chicken cutlets (or chicken breasts sliced thin) (Thin cutlets cook faster and stay juicy.); 1 cup Romano cheese (freshly grated is best) (Sharp and salty cheese that enhances the dish.); 2 pieces Lemons (zest and juice) (Both zest and juice are used for maximum flavor.); 2 pieces Eggs (Beaten for the egg wash.); 1 cup All-purpose flour (For dredging the chicken.); 1 cup Italian style breadcrumbs or panko (Gives the chicken a nice crispy texture.); 2 cloves Garlic (fresh or jarred) (Adds flavor to the sauce.); 4 tablespoons Butter (For cooking the chicken and adding to the sauce.); 2 tablespoons Olive oil (For cooking the chicken and flavor.); 1 cup Chicken broth (Can substitute with a little dry white wine.); 1/4 cup Fresh parsley or basil (For garnish and flavor.); 1 teaspoon Salt (To taste.); 1 teaspoon Black pepper (To taste.); 1 pinch Paprika (Optional for color and flavor.)

Description

A quick and crispy chicken dinner featuring bright lemon and salty Romano cheese, perfect for busy nights.

Ingredients

For the Chicken

4 pieces Chicken cutlets (or chicken breasts sliced thin) (Thin cutlets cook faster and stay juicy.)
1 cup Romano cheese (freshly grated is best) (Sharp and salty cheese that enhances the dish.)
2 pieces Lemons (zest and juice) (Both zest and juice are used for maximum flavor.)
2 pieces Eggs (Beaten for the egg wash.)
1 cup All-purpose flour (For dredging the chicken.)
1 cup Italian style breadcrumbs or panko (Gives the chicken a nice crispy texture.)
2 cloves Garlic (fresh or jarred) (Adds flavor to the sauce.)
4 tablespoons Butter (For cooking the chicken and adding to the sauce.)
2 tablespoons Olive oil (For cooking the chicken and flavor.)
1 cup Chicken broth (Can substitute with a little dry white wine.)
1/4 cup Fresh parsley or basil (For garnish and flavor.)
1 teaspoon Salt (To taste.)
1 teaspoon Black pepper (To taste.)
1 pinch Paprika (Optional for color and flavor.)

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Instructions

Preparation

Slice or pound chicken into thin cutlets and pat dry.
Season both sides of the chicken with salt and pepper.
Set up the dredging station: plate with flour, bowl with beaten eggs, and plate with breadcrumbs mixed with grated Romano and lemon zest.

Cooking

Dredge the chicken in flour, dip in the egg, then press into the breadcrumb mixture.
Heat olive oil and butter in a skillet over medium heat. Pan fry chicken until golden on both sides and cooked through, about 3-4 minutes per side.
Remove cooked chicken and set aside. In the same pan, lower heat and add garlic, cooking for about 30 seconds.
Add chicken broth and lemon juice, scraping up browned bits from the bottom. Let sauce simmer for a couple of minutes.
Stir in a bit of Romano cheese into the sauce, then briefly return chicken to the pan to coat.
Top with fresh herbs and more Romano cheese, then serve immediately.

Notes

Store leftovers separately to maintain crispiness. Refrigerate for 3-4 days, freeze cooked cutlets for longer storage. Reheat in the oven or air fryer for the best results.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course
Cuisine: Italian