Golden, crispy, and bathed in a bright citrus glaze. This Lemon Chicken Romano features tender cutlets coated in a savory cheese crust, cooked gently until beautifully golden. I made this last Sunday when James requested something comforting yet fresh. It is the ideal skillet meal to elevate your weeknight dinner routine with a hearty Romano Chicken flair.
What Makes This Lemon Chicken Romano Special
You will appreciate how quickly this dish comes together without sacrificing flavor. The primary benefit is the foolproof cheese coating that seals in the juices for a consistently juicy bite every time. Additionally, the vibrant citrus notes cut through the richness of the butter, and the recipe requires minimal prep work. Having a reliable Lemon Chicken Romano on hand means you can serve a restaurant-quality Chicken With Lemon Sauce right from your own kitchen.
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What You'll Need
Crafting this Lemon Chicken Romano requires simple pantry staples to build a rich, flavorful base. Using quality Boneless Chicken Breast ensures a juicy interior beneath the savory, golden crust.
The full Lemon Chicken Romano instructions are right in the card below.
Main Ingredients
- Chicken breasts: Pounded slightly for even cooking.
- Romano cheese: Finely grated to adhere smoothly to the eggs.
- Eggs: Binds the cheese coating to the meat.
- All-purpose flour: Creates the initial dry layer for dredging.
- Butter: Adds a rich depth to the citrus glaze.
- Lemon: Sliced fresh for brightness and acidity.
- White wine: Deglazes the pan and builds savory depth.
- Chicken stock: Forms the base of the savory cooking liquid.
- Olive oil: For pan-frying the cutlets to a golden brown.
- Dried parsley: Adds a subtle herbal finish.
Cooking Instructions
Making this Easy Lemon Chicken Recipe involves a simple dredging station and a quick pan sauce for a stress-free dinner.
Prep The Station Set up your dredging station by placing flour in one bowl and whisking the eggs with romano cheese in another. This organization streamlines the coating process, resulting in less mess on your counter.
Coat The Meat Dredge the chicken through the flour before dunking it completely into the egg and cheese mixture. The flour gives the wet ingredients something to cling to, ensuring a thick, solid yellow crust on every piece.
Brown The Cutlets Heat the olive oil in a skillet over medium heat and brown the coated cutlets on both sides. This creates a savory crust that locks in moisture, giving you a beautiful golden exterior.
How do I know when the chicken is ready to flip? The edges will lift easily from the pan when a sturdy crust has formed.
Build The Glaze Melt the butter in a saucepan, then add the white wine, lemon slices, lemon juice, and parsley to boil. Simmering these liquids reduces the harsh alcohol notes while melding the citrus flavors into a fragrant, bubbling glaze.
Bake The Dish Pour the hot citrus mixture and chicken stock over the meat in the skillet, cover, and bake at 350 degrees F for 20 minutes. Baking gently finishes the cooking process, yielding tender meat that absorbs the surrounding savory broth.
Kitchen Wisdom
Achieving the ideal texture for your Lemon Chicken Romano relies on careful temperature control and prep.
Discard lemon seeds: This prevents bitter flavors in the broth, leaving clean citrus rounds in the sauce.
Pound the meat: This ensures even cooking, yielding a uniform Tender Chicken Breast thickness.
Grate cheese finely: This helps it stick better to the egg, creating a smooth, cohesive batter.
Heat oil thoroughly: This prevents a greasy crust, causing a fast sizzle when the meat enters the pan.
Follow Aliana on Pinterest →Customization Options
You can easily adapt this dish to fit different preferences or pantry constraints. If you prefer a sharper bite, swap the romano for parmesan to create a classic Chicken Limone Recipe flavor profile. For an alcohol-free version, replace the white wine with extra chicken broth and a splash of apple cider vinegar.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to three days. The Lemon Sauce will thicken as it cools, helping keep the breading moist. Reheat the cutlets gently in a skillet over low heat to revive the savory crust and prevent the meat from drying out.
Perfect Pairings
This Lemon Chicken Romano begs for a starchy side to soak up all the delicious pan drippings. I love serving it over a bed of Lemon Garlic Chicken Pasta or buttery linguine for a complete, satisfying meal. Roasted asparagus or steamed green beans also add a lovely vibrant color to the plate.
Common Questions
Can I use chicken thighs?
Yes, boneless skinless thighs work wonderfully as a richer alternative in this dish. They take slightly longer to cook, so verify that the center runs clear before serving to ensure a tender, juicy bite.
What wine works best here?
A dry white wine like Pinot Grigio or Sauvignon Blanc offers the best balance for a Lemon Chicken Piccata Recipe style glaze. Avoid sweet wines, as they will overpower the bright citrus notes of the dish.
Why did my cheese coating fall off?
The coating usually slides off if the meat was too wet before hitting the flour or if the pan wasn't hot enough. Pat the cutlets completely dry with a paper towel before starting the dredging process.
How do I prevent a rubbery texture?
Overbaking is the main cause of tough, rubbery meat. Keep the skillet covered tightly in the oven to trap steam, and check the cutlets promptly at the 20-minute mark to ensure optimal tenderness.
More Recipes You'll Love
If you are looking for another bright Dinner option, this Lemon Chicken Romano fits beautifully alongside our Chicken Piccata With Lemon Sauce.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Lemon Chicken Romano
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees F and heat olive oil in a skillet over medium heat to prepare the cooking station, creating a shimmering surface in the pan.
- Dredge the chicken in flour, then dunk it in the whisked egg and cheese mixture to create a thick coating, resulting in a solid yellow crust.
- Brown the coated meat on both sides in the hot skillet to lock in moisture, leaving a crisp golden exterior before turning off the heat.
- Melt butter in a saucepan and boil with lemon slices, lemon juice, wine, and parsley to meld the flavors, forming a bubbling citrus glaze.
- Pour the glaze and chicken stock over the meat, cover, and bake for 20 minutes to finish cooking, yielding tender cutlets sitting in a savory broth.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Lemon Chicken Romano:
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