This dish is my husband’s favorite; he always wants more.

Lemon Chicken Romano is a delightful dish that brings a touch of Italian flair to your dinner table. Its origins lie in the classic Roman cuisine, known for its simple yet flavorful ingredients. This recipe is perfect for those evenings when you want to serve something special without spending hours in the kitchen. The crispy, golden crust combined with a tangy lemon sauce creates a harmony of flavors that will have your family asking for seconds. It’s a wonderful way to introduce a bit of zest into your weekly meal rotation.

This Lemon Chicken Romano pairs beautifully with a side of creamy mashed potatoes or a light, refreshing arugula salad. For a more robust meal, consider serving it alongside some garlic butter pasta or roasted seasonal vegetables. A crusty loaf of bread would also be perfect for soaking up any extra sauce. Don’t forget a chilled glass of white wine or sparkling water with a slice of lemon to complement the dish.

Lemon Chicken Romano

Servings: 4

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup grated Romano cheese
1 cup breadcrumbs
Salt and pepper to taste
1/4 cup olive oil
1/4 cup butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Directions

Preheat your oven to 350°F (175°C).

Pound the chicken breasts to an even thickness.

In a shallow dish, mix together the flour, salt, and pepper.

In another dish, beat the eggs.

In a third dish, combine the Romano cheese and breadcrumbs.

Dredge each chicken breast in the flour, then dip in the egg, and finally coat with the cheese and breadcrumb mixture.

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.

Transfer the chicken to a baking dish and place in the oven for 15-20 minutes, or until cooked through.

In the same skillet, melt the butter. Add the chicken broth and lemon juice, stirring to combine. Let it simmer for a few minutes until slightly thickened.

Pour the sauce over the chicken and garnish with fresh parsley before serving.

Variations & Tips

For a gluten-free version, use gluten-free flour and breadcrumbs. If you have picky eaters, you can reduce the lemon juice for a milder flavor. You can also add capers to the sauce for an extra burst of flavor. For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.