Lemon Chicken Romano
This dish features chicken breasts coated in a flavorful Romano cheese crust, paired with a zesty lemon sauce.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
For the Coating
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup grated Romano cheese
For the Sauce
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
For Serving
- as needed pieces Lemon wedges
Instructions
- In a mixing bowl, combine flour, salt, and black pepper. In another bowl, beat the eggs.
- Coat each chicken breast in the flour mixture, then dip in the eggs, and finally coat with Romano cheese.
- Heat olive oil and butter in a frying pan over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken and set aside. In the same pan, add lemon juice and chicken broth. Simmer for a few minutes.
- Return chicken to the pan, coat with sauce, and garnish with parsley. Serve with lemon wedges.
Notes
For added flavor, marinate the chicken in lemon juice and spices before cooking.