Lemon Chicken Romano
This dish features tender chicken breasts coated in a flavorful Romano cheese crust, served with a zesty lemon sauce.
Equipment
- Skillet
- 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 beaten
- 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
- 1 serving lemon wedges for garnish
Instructions
- Coat the chicken breasts in the flour, salt, and pepper mixture.
- Dip the floured chicken in the beaten eggs, then coat with grated Romano cheese.
- Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides.
- Remove chicken and add lemon juice, chicken broth, and butter to the skillet. Stir well.
- Return chicken to the skillet, spoon sauce over it, and cook for a few more minutes.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
This dish pairs well with rice or pasta for a complete meal.