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Close-up shot of delicious Lemon Chicken Romano, showcasing its golden-brown crust and lemon sauce.
Lady Maria

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 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 to taste
  • Black pepper to taste
  • 2 tablespoons olive oil or olive oil and butter
  • 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

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap
  • Three shallow dishes
  • whisk
  • large skillet
  • paper towels
  • spoon
  • knife
  • Cutting board

Method
 

  1. Season the chicken cutlets with salt and pepper.
  2. Place flour, whisked eggs, and Romano cheese in separate shallow dishes.
  3. Dredge chicken in flour, dip in egg, and coat with Romano cheese.
  4. Heat olive oil in a skillet over medium heat.
  5. Cook chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
  6. Melt butter in the same skillet.
  7. Sauté garlic for 30 seconds.
  8. Deglaze with white wine (optional).
  9. Add chicken broth and lemon juice.
  10. Simmer for 5-7 minutes, until thickened. Season with salt and pepper.
  11. Place chicken back in the skillet with the sauce.
  12. Spoon sauce over chicken.
  13. Garnish with parsley and lemon slices.
  14. 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.