I’ll never forget the first time I tasted Lemon Chicken Romano; it was at a tiny, family-run Italian restaurant on a rainy night, and the bright, zesty flavors completely transformed the evening. The combination of crispy chicken, tangy lemon sauce, and salty Romano cheese was simply divine. Today, I’m thrilled to share my own simplified yet utterly delicious version of Lemon Chicken Romano with you, so you can recreate that same magic in your kitchen and wow your family and friends!
What Makes This Lemon Chicken Romano So Special?
Okay, let’s be honest, there are a million chicken recipes out there. But this Lemon Chicken Romano isn’t just any chicken recipe. It’s got that “wow” factor. It’s the perfect balance of crispy, savory, and bright. Think of it as comfort food with a sophisticated twist. Here’s why you’ll fall in love:
- Simple Ingredients, Big Flavor: We’re not talking about a laundry list of obscure ingredients. You probably have most of them in your pantry already!
- Quick and Easy: From start to finish, you can have this on the table in under an hour. Perfect for busy weeknights.
- Impressive Enough for Guests: While it’s easy enough for a weeknight meal, it’s also elegant enough to serve to company. Trust me, they’ll be impressed.
- That Lemon-Romano Magic: The combination of the tangy lemon sauce and the salty, sharp Romano cheese is simply irresistible. It’s a flavor explosion in your mouth!
Gather Your Ingredients (The Shopping List)
Before we dive into the cooking process, let’s make sure you have everything you need. Here’s your shopping list:
For the Chicken:
- Chicken Cutlets: About 1.5-2 pounds, pounded to an even thickness (about 1/4 inch). This helps them cook evenly and quickly.
- All-Purpose Flour: For dredging. This creates a lovely crispy crust.
- Grated Romano Cheese: The star of the show! Don’t skimp on the good stuff. Freshly grated is always best.
- Eggs: To help the breading adhere to the chicken.
- Salt and Black Pepper: To season the chicken and the breading.
- Olive Oil: For cooking. You can also use a combination of olive oil and butter for extra flavor.
For the Lemon Sauce:
- Butter: Because everything’s better with butter!
- Garlic: Minced. Adds a wonderful savory depth to the sauce.
- Chicken Broth: Low-sodium is best, so you can control the saltiness.
- Fresh Lemon Juice: The fresher, the better! Avoid bottled lemon juice if possible.
- Dry White Wine (Optional): Adds complexity and depth to the sauce. If you don’t want to use wine, simply substitute with more chicken broth.
- Fresh Parsley: Chopped. For garnish and a burst of freshness.
- Lemon Slices: For garnish. A beautiful finishing touch.
Let’s Get Cooking: Step-by-Step Instructions
Alright, are you ready to make some culinary magic? Here’s how to make this amazing Lemon Chicken Romano:
Step 1: Prep the Chicken
- Pound the Chicken: If your chicken cutlets aren’t already thin, place them between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to an even thickness of about 1/4 inch. This ensures they cook evenly and quickly.
- Season the Chicken: Lightly season the chicken cutlets with salt and pepper.
Step 2: Set Up the Breading Station
- Prepare Three Shallow Dishes: In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the grated Romano cheese with a pinch of salt and pepper.
Step 3: Bread the Chicken
- Dredge in Flour: Dredge each chicken cutlet in the flour, shaking off any excess.
- Dip in Egg: Dip the floured cutlet into the whisked eggs, making sure it’s fully coated.
- Coat with Romano Cheese: Press the egg-coated cutlet into the Romano cheese mixture, ensuring it’s evenly coated on both sides.
Step 4: Cook the Chicken
- Heat the Olive Oil: Heat about 2 tablespoons of olive oil (or a combination of olive oil and butter) in a large skillet over medium heat. You want the oil to be hot enough to sizzle when you add the chicken, but not so hot that it burns the breading.
- Cook the Chicken: Carefully place the breaded chicken cutlets in the hot skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove and Set Aside: Remove the cooked chicken cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Make the Lemon Sauce
- Melt the Butter: In the same skillet (wipe it clean first if necessary), melt the butter over medium heat.
- Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Deglaze with Wine (Optional): If using, pour in the dry white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom of the pan. This adds tons of flavor!
- Add Chicken Broth and Lemon Juice: Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and let it reduce slightly, about 5-7 minutes, or until it thickens slightly.
- Season to Taste: Season the lemon sauce with salt and pepper to taste. Remember, the Romano cheese is already quite salty, so start with a small amount of salt and add more if needed.
Step 6: Assemble and Serve
- Return Chicken to Pan: Place the cooked chicken cutlets back into the skillet with the lemon sauce. Spoon the sauce over the chicken to coat.
- Garnish and Serve: Garnish with fresh chopped parsley and lemon slices. Serve immediately.
Tips and Tricks for Lemon Chicken Romano Perfection
Want to take your Lemon Chicken Romano to the next level? Here are a few tips and tricks I’ve learned over the years:
- Pound the Chicken Evenly: This is crucial for even cooking. If the chicken is thicker in some areas than others, it will cook unevenly, resulting in some parts being overcooked and dry while others are undercooked.
- Don’t Overcrowd the Pan: Cook the chicken in batches to avoid overcrowding the pan. Overcrowding the pan will lower the temperature of the oil and cause the chicken to steam instead of brown properly.
- Use Fresh Lemon Juice: Bottled lemon juice just doesn’t compare to the flavor of fresh lemon juice. It’s brighter, more vibrant, and adds a wonderful zing to the sauce.
- Don’t Burn the Garlic: Burnt garlic is bitter and unpleasant. Keep a close eye on it while it’s sautéing and remove the pan from the heat if it starts to brown too quickly.
- Adjust the Sauce to Your Liking: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering. If you prefer a tangier sauce, add a little more lemon juice.
- Make it Ahead: You can bread the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before cooking. You can also make the lemon sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before adding the chicken.
Variations and Substitutions
Want to put your own spin on this recipe? Here are a few ideas:
- Use Different Cheese: If you don’t have Romano cheese, you can substitute with Parmesan cheese or Pecorino Romano cheese.
- Add Capers: For a briny, tangy flavor, add a tablespoon or two of capers to the lemon sauce.
- Add Artichoke Hearts: Quartered artichoke hearts add a delicious heartiness to the dish. Add them to the skillet along with the chicken broth and lemon juice.
- Make it Gluten-Free: Use gluten-free flour for dredging and ensure your chicken broth is gluten-free.
- Spice it Up: Add a pinch of red pepper flakes to the lemon sauce for a touch of heat.
Serving Suggestions
Lemon Chicken Romano is delicious served with a variety of side dishes. Here are a few of my favorites:
- Pasta: Serve it over your favorite pasta, such as spaghetti, linguine, or fettuccine.
- Rice: Fluffy white rice or brown rice is a great accompaniment.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are delicious and healthy side dishes.
- Salad: A simple green salad with a lemon vinaigrette is a refreshing complement to the rich chicken.
- Mashed Potatoes: Creamy mashed potatoes are always a crowd-pleaser.
Related Recipes You Might Also Enjoy
If you love chicken recipes, here are a few other dishes you might enjoy:
- Check out this amazing Parmesan Crusted Chicken Air Fryer recipe for a quick and healthy option.
- Indulge in the Parmesan Chicken With Garlic Cream Sauce for an ultra-creamy and satisfying meal.
- For a zesty and herbaceous twist, try this Lemon Herb Chicken Perfection.
- For something quick and easy, consider a Lemon Pepper Chicken Bowl.
- If you need a fast weeknight meal, give Lemon Garlic Chicken Bites & Pasta a try.
- Or make these incredible Lemon Garlic Chicken Bites for an appetizer or light meal.
Storing and Reheating Leftovers
Got leftovers? Lucky you! Here’s how to store and reheat them:
- Storing: Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in a skillet over medium heat until heated through. You can also reheat it in the microwave, but be careful not to overcook it, or it will become dry. If the sauce has thickened too much, add a splash of chicken broth or water to thin it out.
Lemon Chicken Romano: The Recipe
Alright, here’s the full recipe, all in one place:
Ingredients:
For the Chicken:
- 1.5-2 pounds chicken cutlets, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 1 cup grated Romano cheese
- 2 large eggs, whisked
- Salt and black pepper to taste
- 2 tablespoons olive oil (or olive oil and butter)
For the Lemon Sauce:
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine (optional)
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions:
- Prep the Chicken: Season the chicken cutlets with salt and pepper.
- Set Up Breading Station: Place flour, whisked eggs, and Romano cheese in separate shallow dishes.
- Bread the Chicken: Dredge in flour, dip in egg, and coat with Romano cheese.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
- Make the Lemon Sauce: Melt butter in the same skillet. Sauté garlic for 30 seconds. Deglaze with white wine (optional). Add chicken broth and lemon juice. Simmer for 5-7 minutes, until thickened. Season with salt and pepper.
- Assemble and Serve: Place chicken back in the skillet with the sauce. Spoon sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.
Enjoy Your Homemade Lemon Chicken Romano!
There you have it! You’ve just created a restaurant-quality dish in your own kitchen. I truly hope you enjoy this Lemon Chicken Romano as much as I do. It’s a dish that’s sure to become a family favorite, and I can’t wait to hear what you think. Happy cooking!
Can I use a different type of cheese if I don’t have Romano?
Yes, if you don’t have Romano cheese, you can substitute it with Parmesan cheese or Pecorino Romano cheese.
How can I make this Lemon Chicken Romano recipe gluten-free?
To make it gluten-free, use gluten-free flour for dredging the chicken and ensure your chicken broth is also gluten-free.
What are some good side dishes to serve with Lemon Chicken Romano?
Lemon Chicken Romano is delicious with pasta, rice, roasted vegetables like asparagus or broccoli, a simple green salad with lemon vinaigrette, or creamy mashed potatoes.
How do I store and reheat leftover Lemon Chicken Romano?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave, being careful not to overcook it. If the sauce is too thick, add a splash of chicken broth or water.
Lemon Chicken Romano Easy Recipe
This Lemon Chicken Romano is a simplified yet delicious version of a restaurant classic. Crispy chicken cutlets are coated in Romano cheese and served with a tangy lemon sauce, making it a perfect weeknight meal that’s also impressive enough for guests.
Ingredients
Equipment
Method
- Season the chicken cutlets with salt and pepper.
- Place flour, whisked eggs, and Romano cheese in separate shallow dishes.
- Dredge chicken in flour, dip in egg, and coat with Romano cheese.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
- Melt butter in the same skillet.
- Sauté garlic for 30 seconds.
- Deglaze with white wine (optional).
- Add chicken broth and lemon juice.
- Simmer for 5-7 minutes, until thickened. Season with salt and pepper.
- Place chicken back in the skillet with the sauce.
- Spoon sauce over chicken.
- Garnish with parsley and lemon slices.
- Serve immediately.
Notes
Pound the chicken evenly for even cooking. Don’t overcrowd the pan. Use fresh lemon juice for the best flavor. Don’t burn the garlic. Adjust the sauce to your liking by adding a cornstarch slurry for a thicker sauce or more lemon juice for a tangier sauce. You can bread the chicken ahead of time and store it in the refrigerator for up to 24 hours or make the lemon sauce ahead of time and store it in the refrigerator for up to 3 days. Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. If the sauce has thickened too much, add a splash of chicken broth or water to thin it out.
