why make this recipe

This Lemon Chicken Romano is quick and tasty. It uses simple ingredients you likely have. The lemon keeps the chicken bright. The Romano and panko give a crisp, cheesy crust. If you like easy chicken meals, also see easy chicken hearts recipes and tips for more simple chicken ideas.

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introduction

This dish is Italian inspired and easy to cook. It works for weeknights or a small dinner with friends. The chicken cooks fast and stays juicy. The lemon finish adds fresh flavor. The recipe is simple even for new cooks.

how to make Lemon Chicken Romano

Follow the breading and pan-fry steps for a crisp result. Pound the breasts thin so they cook evenly. Use olive oil and butter in the pan for good browning. If you want a rice side, try this Anjappar egg fried rice recipe to serve with it.

Ingredients :

4 boneless chicken breasts, pounded thin
1 cup Romano cheese, finely grated
1 cup panko breadcrumbs
½ cup all-purpose flour
2 eggs, beaten
Zest of 1 lemon
Juice of 1 lemon (for finishing)
2 tbsp olive oil
2 tbsp butter
Salt & pepper to taste
Fresh parsley (for garnish)

Directions :

Prepare Chicken: Pound chicken breasts to ½ inch thickness. Season with salt and pepper.
Set Up Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of panko, Romano cheese, and lemon zest in a third.
Bread Cutlets: Dredge chicken in flour, dip in egg, then coat with breadcrumb-cheese mixture.
Pan-Fry: Heat olive oil and butter in skillet. Fry cutlets until golden brown on both sides, about 3–4 minutes per side.
Optional Oven Finish: Transfer to baking sheet and bake at 350°F (175°C) for 5–7 minutes to ensure chicken is cooked through.
Finish & Serve: Squeeze fresh lemon juice over cutlets. Garnish with parsley and serve hot.

how to serve Lemon Chicken Romano

Serve the cutlets hot with a squeeze of lemon. Pair with a green salad or steamed vegetables. For a warm first course, you can add a simple soup like chicken broccoli cheddar soup recipe. Garnish the chicken with extra Romano or parsley.

how to store Lemon Chicken Romano

Cool the chicken to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven at 300°F (150°C) for 8–10 minutes to keep the crust crisp. You can freeze cooked cutlets for up to 2 months; wrap each piece well and thaw in the fridge before reheating.

tips to make Lemon Chicken Romano

Pound the breasts evenly so they cook at the same time.
Pat the chicken dry before breading so crumbs stick well.
Use fresh lemon zest for the best flavor.
Heat the pan until the oil shimmers before adding cutlets to get a crisp crust.
If you want a veggie side idea, try a simple roasted mix inspired by brussels sprouts and chicken noodle soup flavors for a warm, green side.

variation (if any)

Use Parmesan instead of Romano for a milder taste.
Add a pinch of garlic powder or Italian seasoning to the panko mix.
Make this with thin pork cutlets or turkey breasts the same way.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, thin thighs and adjust cooking time. Thighs may need a minute or two more per side.

Q: Do I need to bake after frying?
A: Not always. Baking is optional to ensure the center is fully cooked, especially for thicker cutlets.

Q: Can I skip the Romano cheese?
A: You can, but the Romano adds salty, tangy flavor. Parmesan is a good substitute.

Q: How do I keep the crust crunchy after storing?
A: Reheat in the oven or a toaster oven, not the microwave. Use low heat to warm through while keeping the crust crisp.

Emma sarlot