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Close-up of Lemon Chicken Romano with a lemon-butter sauce and parsley garnish, served on a white plate.

Lemon Chicken Romano

A flavorful chicken dish with a zesty lemon and Romano cheese coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts cut in half horizontally to make thinner cutlets
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Romano cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the Sauce
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice freshly squeezed
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • Large skillet
  • Tongs
  • Shallow dish

Method
 

  1. In a shallow dish, combine the flour, grated Romano cheese, garlic powder, salt, and pepper. Dredge each chicken cutlet in the flour mixture, coating both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 4-5 minutes per side, until golden brown and cooked through.
  3. Remove the chicken from the skillet and set aside. Keep warm.
  4. Add the chicken broth and lemon juice to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Stir in the butter until melted and the sauce has thickened slightly. Pour the sauce over the chicken.
  6. Garnish with fresh parsley before serving.

Notes

Serve with pasta, rice, or a side salad.