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–+ servings
Crispy lemon chicken romano served in a cast iron pan with pasta and parsley.

Lemon Chicken Romano

5 from 1 vote
Aliana Recipes
Tender cutlets are coated in a savory cheese crust and finished with a bright citrus glaze. This hearty skillet meal brings a comforting, restaurant-quality touch to your weeknight rotation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:4 servings
Course:Dinner
Cuisine:Italian-American
Calories:480kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Pounded to even thickness
  • 2 tablespoon olive oil For pan-frying
  • 1 cup all-purpose flour For the dredging station
  • 3 eggs Whisked well
  • ¾ cup finely grated romano cheese Mixed with the eggs
  • ¾ cup chicken stock Forms the savory broth
  • ½ stick butter Adds richness to the glaze
  • 1 whole lemon Sliced, seeds removed
  • ⅓ cup white wine Deglazes and adds depth
  • ½ tablespoon dried parsley Herbal garnish

Equipment

  • 1 Large skillet Oven-safe is preferred
  • 1 Saucepan For building the glaze
  • 2 Mixing bowls For the dredging station

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Melt butter in a saucepan and boil with lemon slices, lemon juice, wine, and parsley to meld the flavors, forming a bubbling citrus glaze.
  5. 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

Serving: 350g (1 piece)Calories: 480kcalCarbohydrates: 26gProtein: 45gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 520mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 15mgCalcium: 180mgIron: 3mg

Notes

Pat the meat completely dry before dredging. This helps the flour adhere properly and prevents the cheese coating from sliding off in the pan.