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- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs - 1 cup grated Romano cheese - 1 cup breadcrumbs (preferably panko for crunch) - 1/2 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1/4 cup fresh parsley, chopped - 3 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper - Olive oil for frying Lemon Chicken Romano shines with its simple yet flavorful ingredients. The star of this dish is the chicken, which is tender and juicy. I love using boneless, skinless chicken breasts for this recipe because they cook evenly and soak up all the flavors. Next, we add all-purpose flour for a nice coating. It helps the egg and breadcrumbs stick well. Speaking of breadcrumbs, I recommend panko for that extra crunch. It gives the chicken a delightful texture. Grated Romano cheese adds a rich, savory taste. It melts slightly during cooking, making every bite delightful. Now, let's talk about flavor enhancers. Fresh lemon juice is a must. It brightens the dish and adds a zesty kick. I also use lemon zest for an extra layer of lemon flavor. Garlic brings warmth and depth, while fresh parsley adds a pop of color and freshness. If you like a bit of heat, add red pepper flakes. They are optional, but they can make the dish exciting. Lastly, don't forget salt and pepper to enhance all the flavors. A little olive oil for frying ensures the chicken gets that golden, crispy crust. With these ingredients, you will create a delicious, flavorful dinner that everyone will love. {{ingredient_image_1}} Start by pounding the chicken breasts. This gets them to an even thickness. Use plastic wrap to cover them. A meat mallet works great for this task. Aim for about 1/2 inch thickness. Next, season your flour. Take a large plate and mix in a pinch of salt and pepper. This simple step adds flavor to your chicken. Now, let’s move to the dredging process. First, coat each chicken breast in the seasoned flour. Shake off any excess flour. Then, dip the chicken into the beaten eggs. Make sure to let any extra egg drip off. Finally, coat the chicken in the breadcrumb and cheese mixture. Press down firmly to make sure it sticks well. Heat olive oil in your skillet. You want about 1/4 inch of oil over medium heat. When the oil is hot, carefully add the breaded chicken. Cook in batches to avoid crowding. Fry each piece for about 4-5 minutes on each side. You want the chicken to be golden brown and fully cooked. Cut into the thickest part to check for doneness. It should not be pink inside. To get your chicken just right, focus on frying. Use a wide skillet and heat olive oil to the right temperature. Test the oil by dropping in a small piece of bread. If it sizzles, you're ready. Fry in batches to avoid sogginess. If too many pieces cook at once, they won't get crispy. For the perfect crunch, use panko breadcrumbs. They give a light and airy texture to the chicken. Warming the lemon-garlic sauce is key. Use low heat in a small saucepan. Stir occasionally to prevent burning. If the sauce is too sour, add a pinch of sugar. This will balance the flavors. You can also adjust the garlic to your taste. Add more for a stronger flavor or less for a milder touch. Garnishing adds a nice touch. Use fresh parsley to brighten the dish. Chop it finely and sprinkle it on top. For serving, place the chicken on a bright plate. Drizzle the warm sauce over the chicken. Arrange lemon wedges on the side for a pop of color. This makes your meal look as good as it tastes! Pro Tips Even Thickness: Ensure your chicken breasts are pounded to an even thickness to promote uniform cooking and avoid dryness. Panko for Crunch: Using panko breadcrumbs instead of regular breadcrumbs gives a delightful crunch to the chicken, enhancing the texture. Warm Sauce for Flavor: Heating the lemon-garlic sauce gently before serving helps to release the flavors and ensures it clings better to the chicken. Resting the Chicken: Letting the fried chicken rest for a few minutes on paper towels helps to retain its juiciness by allowing the moisture to redistribute. {{image_2}} You can change the cheese in this recipe. If you can't find Romano cheese, try Parmesan or Pecorino. Both add a nice salty flavor. For gluten-free options, use almond flour or gluten-free breadcrumbs. They work well and keep the dish tasty. To boost flavor, add fresh herbs like thyme or basil. These herbs pair well with lemon and chicken. You can also try spices like paprika or oregano. They add depth to the dish. For a twist, experiment with different citrus juices. Lime or orange juice can make it brighter. This dish pairs nicely with many sides. Try serving it with roasted vegetables or a fresh salad. Seasonal vegetables like zucchini or asparagus add color and taste. You can also serve it with pasta or rice for a hearty meal. These sides complement the lemony chicken well. To store your Lemon Chicken Romano, cool it down first. Place it in the fridge within two hours to keep it safe. Use airtight containers to keep the chicken fresh. Glass or plastic containers work well. Label them with the date before storing. When reheating, avoid the microwave if you can. It can make the chicken soggy. Instead, use the oven. Preheat it to 350°F (175°C). Place the chicken in a dish, cover it with foil, and heat for about 15-20 minutes. This helps keep the texture nice. Always check that the chicken reaches an internal temperature of 165°F (74°C) for safety. To freeze your Lemon Chicken Romano, wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. Try to remove as much air as possible. This keeps the chicken from getting freezer burn. When ready to use, thaw the chicken in the fridge overnight. This method helps maintain its flavor and texture. Lemon Chicken Romano is a bright and tasty dish. It features breaded chicken breasts, cooked to golden perfection. The dish gets its name from the Romano cheese, which adds a rich, salty flavor. This recipe draws influence from Italian cuisine, where lemon and cheese pair well with meats. The use of fresh lemon juice and zest gives it a zing that brightens the chicken. Over time, this dish has become a favorite in many homes and restaurants. Yes, you can prep Lemon Chicken Romano ahead of time. You can bread the chicken and store it in the fridge for up to a day. This makes cooking easier when you are ready to eat. You can also prepare the sauce in advance and keep it in the fridge. Just reheat it gently when you are ready to serve. If you can't find Romano cheese, you have several options. Pecorino Romano works well since it has a similar flavor. Parmesan cheese is another good choice, adding a nutty, salty taste. You can also use a mix of mozzarella and Parmesan for a milder flavor. Each option will still give your dish a tasty twist. Leftover Lemon Chicken Romano lasts about three to four days in the fridge. Store it in an airtight container for best results. If you want to keep it longer, you can freeze it. When frozen properly, it lasts up to three months. Always reheat leftovers until they reach a safe temperature before eating. This article covered the key steps in making Lemon Chicken Romano. We discussed the main ingredients, like chicken and Romano cheese, and how to prepare and cook the dish flawlessly. I shared tips for perfect breading and sauce prep, plus ideas for serving and storing leftovers. With these insights, you can make a delicious meal that impresses everyone. Enjoy your cooking journey!

Luscious Lemon Chicken Romano

A delightful chicken dish featuring a crispy Romano cheese crust and a zesty lemon-garlic sauce.
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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
  • 2 large eggs
  • 1 cup grated Romano cheese
  • 1 cup breadcrumbs (preferably panko for crunch)
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • 1 piece Zest of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • for frying Olive oil

Instructions
 

  • Begin by preparing your chicken breasts. Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
  • On a large plate, mix the flour with a pinch of salt and pepper. In a separate bowl, beat the eggs. In another plate, combine the breadcrumbs, grated Romano cheese, lemon zest, red pepper flakes, and a bit more salt and pepper.
  • Dredge each chicken breast in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken in the breadcrumb and cheese mixture, pressing firmly to ensure it sticks well.
  • In a skillet, heat about 1/4 inch of olive oil over medium heat. Once hot, carefully add the breaded chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.
  • Fry for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. You can test the doneness by cutting into the thickest part of the chicken; it should be no longer pink.
  • While the chicken cooks, in a small saucepan, combine the fresh lemon juice, minced garlic, and some salt. Heat it over low heat just until warmed, stirring occasionally.
  • Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Drizzle the warm lemon-garlic sauce over the top of the chicken. Garnish with chopped parsley for a fresh finish.

Notes

For extra crunch, use panko breadcrumbs.
Keyword chicken, dinner, lemon, Romano cheese