Go Back
- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 cup grated Romano cheese - 2 large eggs - 2 tablespoons milk - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup olive oil (for frying) - 2 lemons (one for zesting and juicing, one sliced for garnish) For Lemon Chicken Romano, quality ingredients make a big difference. I like to use fresh chicken breasts. They cook evenly and stay juicy. The all-purpose flour helps create a nice crust. Grated Romano cheese adds a salty, tangy flavor. Garlic powder and oregano bring warmth to the dish. - Fresh parsley, chopped - Lemon slices Garnishing is key to presentation. Fresh parsley adds a pop of color and fresh taste. Lemon slices not only look great but also give a citrusy kick. If you can't find Romano cheese, Parmesan works well too. For a gluten-free option, use almond flour instead of all-purpose flour. You can skip the milk in the egg mixture if you're out. Just whisk the eggs alone; it still coats the chicken well. {{ingredient_image_2}} Start by taking the chicken breasts. Use a meat mallet to pound them gently. Aim for an even thickness of about ½ inch. This helps them cook well. After that, use paper towels to pat them dry. Removing excess moisture is key for a great sear. Next, set up your coating station. In a shallow dish, mix the all-purpose flour, garlic powder, dried oregano, salt, and black pepper. In another bowl, whisk the eggs and milk until smooth. Dip each chicken breast into the flour mixture first. Make sure it is covered well. Then, dip it into the egg mix and let the excess drip off. For the final touch, coat it again in the flour mixture. Press grated Romano cheese onto the chicken to make the flavor pop. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, lay the coated chicken breasts in the skillet. Cook them for about 5-7 minutes on each side. Look for a golden brown color and check that they reach an internal temperature of 165°F (75°C). While the chicken cooks, zest one lemon and then juice it. Set both aside. Once the chicken is done, place it on a paper towel-lined plate. This helps absorb extra oil. Lower the heat and pour in the lemon juice. Add the zest and scrape the bottom of the skillet. Let this simmer for 1-2 minutes until it thickens slightly. Finally, serve the chicken topped with the lemon sauce, lemon slices, and chopped parsley. Enjoy your flavorful meal! To get great chicken, start with even thickness. Pound each chicken breast to about ½ inch. This helps them cook evenly. Dry the chicken with paper towels to remove excess moisture. Use medium-high heat for frying. Cook the chicken for 5-7 minutes on each side. Use a meat thermometer to check for 165°F (75°C). This ensures the chicken is safe and juicy. Adding the right flavors makes this dish pop. Use fresh lemon juice for the sauce. The zest adds a bright taste. Don't skip pressing the Romano cheese onto the chicken. This gives a cheesy crust that pairs well with the lemon. Fresh parsley as a garnish not only looks nice but adds a fresh taste too. Avoid cooking chicken straight from the fridge. It should be at room temperature. This helps it cook more evenly. Don’t rush the frying process. If the oil isn’t hot enough, the chicken will absorb too much oil. Finally, don’t skip the lemon sauce. It pulls all the flavors together and makes the dish special. Pro Tips Even Thickness: Pounding the chicken breasts to an even thickness ensures they cook uniformly, preventing dry or undercooked spots. Double Coating: For an extra crispy and cheesy crust, double-coat the chicken by dipping it in the egg mixture twice before the final flour and cheese coating. Heat Control: Keep an eye on the oil temperature; if it’s too hot, the chicken will brown too quickly without cooking through. Medium-high heat is ideal. Lemon Zest: Adding lemon zest to the sauce not only enhances the flavor but also gives a vibrant aroma that elevates the dish. {{image_4}} You can easily switch up the flavors in Lemon Chicken Romano. Add fresh herbs to the flour mix for a twist. Try adding chopped thyme, rosemary, or basil. These herbs work well with lemon and cheese, creating a great taste. You can also mix in some Italian seasoning for a more robust flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands offer great alternatives that work well in this recipe. You can also use almond flour or coconut flour as options. Just make sure to adjust the cooking time if needed. When serving Lemon Chicken Romano, pair it with a fresh salad or steamed veggies. A side of roasted potatoes or rice goes well too. These sides will soak up the lemon sauce and add to the meal's fun. For a tasty touch, offer lemon wedges on the side for extra zing. To store leftover Lemon Chicken Romano, place it in an airtight container. Make sure the chicken is cool before sealing it. This keeps moisture in and prevents drying. Store it in the fridge for up to three days. You can also separate the chicken from the sauce to maintain texture. When reheating, use a skillet for best results. Heat it on medium-low. Add a splash of water or chicken broth to keep the chicken moist. Cook for about five minutes, flipping halfway. You can also microwave it. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat for about 1-2 minutes. To freeze, wrap Lemon Chicken Romano tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible. This prevents freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. You can serve Lemon Chicken Romano with many sides. Here are some great options: - Steamed broccoli - Garlic mashed potatoes - Simple green salad - Lemon rice - Roasted carrots These dishes add color and balance to your meal. The sides also complement the lemony taste of the chicken. Yes, you can swap Romano cheese for other cheeses. Some good choices are: - Parmesan cheese - Pecorino cheese - Grated mozzarella These cheeses melt well and add flavor. Each cheese gives a unique twist to the dish. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part. The chicken should reach 165°F (75°C). You can also cut into the chicken. If the juices run clear, it's cooked through. To zest a lemon, use a microplane or a fine grater. Follow these steps: 1. Wash the lemon well. 2. Hold the lemon in one hand. 3. Gently scrape the grater over the lemon skin. Only take off the yellow part. Avoid the white pith, as it tastes bitter. Use the zest to add bright flavor to your dishes! This blog post covered everything you need for Lemon Chicken Romano. We explored main ingredients, how to prepare and cook the dish, and tips for the best results. You learned about tasty variations, storage tips, and common questions. By following this guide, you can make a delicious meal. Don’t be afraid to try new ingredients or flavors. Enjoy cooking and sharing this lovely dish with others.

Zesty Lemon Chicken Romano

A deliciously crispy chicken dish coated with Romano cheese and a zesty lemon sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup grated Romano cheese
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup olive oil (for frying)
  • 2 pieces lemons (one for zesting and juicing, one sliced for garnish)
  • to taste none fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by gently pounding the chicken breasts to an even thickness of about ½ inch. Pat them dry with paper towels to remove excess moisture.
  • In a shallow dish, combine the all-purpose flour, garlic powder, dried oregano, salt, and black pepper. In a separate bowl, whisk the eggs and milk together until smooth.
  • Take each chicken breast and first coat it in the flour mixture, then dip it into the egg mixture, allowing excess to drip off. Return to the flour mixture for a final coating, pressing the grated Romano cheese into the chicken after the final flour coat.
  • In a large skillet, pour in the olive oil and heat over medium-high heat. Once the oil shimmers, carefully lay the coated chicken breasts in the skillet. Cook for about 5-7 minutes on each side until golden brown and an internal temperature of 165°F (75°C) is reached.
  • While the chicken is cooking, zest and juice one of the lemons, setting the juice and zest aside. When the chicken is almost finished, remove it from the skillet and place it on a paper towel-lined plate.
  • Lower the heat on the skillet to medium-low. Pour in the lemon juice and add the zest, scraping the bottom of the skillet to incorporate the brown bits. Let this mixture simmer for about 1-2 minutes until it slightly thickens.
  • Arrange the cooked chicken on a serving platter. Drizzle the lemon sauce over the chicken and garnish with fresh lemon slices and chopped parsley.

Notes

For extra flavor, let the chicken marinate in the lemon juice for 30 minutes before cooking.
Keyword chicken, fried chicken, lemon, Romano cheese