Lemon Chicken Romano (Print version)
Golden cheese-crusted chicken with zesty lemon sauce
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Coating
03 - 2 large eggs
04 - 2 tablespoons whole milk
05 - ½ cup all-purpose flour
06 - ¾ cup grated Romano cheese
07 - ¼ cup grated Parmesan cheese
08 - 1 cup Italian-style breadcrumbs
→ Lemon Sauce
09 - 2 tablespoons unsalted butter
10 - 3 tablespoons extra-virgin olive oil
11 - 2 cloves garlic, minced
12 - 1 cup low-sodium chicken broth
13 - Zest and juice of 1 large lemon
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon slices, for garnish
# How to make it:
01 - Pat the chicken breasts dry with paper towels. If unevenly thick, place between two sheets of plastic wrap and pound to a uniform ½-inch thickness using a meat mallet. Season both sides generously with salt and freshly ground black pepper.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with eggs beaten together with whole milk, and the third with a combined mixture of Romano cheese, Parmesan cheese, and Italian breadcrumbs.
03 - Dredge each seasoned chicken breast through the flour, shaking off excess. Dip into the egg wash, allowing any extra to drip off. Press firmly into the cheese-breadcrumb mixture, ensuring an even, adhered coating on all sides.
04 - Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the breaded chicken and cook for 4 to 5 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Work in batches, adding more oil between batches as needed. Transfer finished cutlets to a warm plate and tent with foil.
05 - Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Pour in the chicken broth, lemon zest, and lemon juice. Simmer for 3 minutes, using a spatula to scrape up any browned bits from the bottom of the pan.
06 - Return the chicken cutlets to the skillet, spooning the lemon sauce generously over each piece. Simmer together for 2 minutes to allow the flavors to meld. Garnish with chopped fresh parsley and lemon slices. Serve immediately alongside pasta or a crisp green salad.
# Expert suggestions:
01 -
- That double cheese crust gets impossibly crispy while staying juicy inside, and it feels like something you would order at a trattoria, not make on a weeknight.
- The lemon sauce comes together in the same pan with barely any extra effort, and those golden bits left behind from frying become the best part of the whole dish.
02 -
- Do not rush the oil temperature because if the pan is not hot enough when the chicken goes in, the coating will absorb oil and turn soggy instead of crisp.
- Scrape every last bit of fond from the pan when making the sauce because those browned remnants are concentrated flavor and the entire reason a pan sauce tastes better than anything from a jar.
03 -
- Let the breaded chicken rest on a wire rack for 5 minutes before frying because this gives the coating time to set and adhere firmly to the meat.
- A teaspoon of capers tossed into the sauce at the end adds a briny tang that takes this from great to unforgettable.