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Several pieces of golden-brown Chicken Romano arranged on a platter, ready to be served.

Lemon Chicken Romano: Your Ultimate Guide to a 30-Minute Favorite

This Lemon Chicken Romano recipe features crispy, cheese-crusted chicken cutlets pan-fried to perfection and drizzled with a zesty lemon butter sauce. A restaurant-quality meal, ready in under 30 minutes, that will become an instant family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 4 cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup grated Pecorino Romano cheese Freshly grated is best
  • 1/2 cup grated Parmesan cheese Freshly grated is best
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 5 tbsp unsalted butter divided
  • 1/4 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 3 Shallow dishes for dredging
  • 1 Meat Mallet

Method
 

  1. Prepare the Chicken: Pound the chicken cutlets to an even ΒΌ-inch thickness. Season both sides generously with salt and pepper.
  2. Set Up Dredging Station: Arrange three shallow dishes. Place flour in the first. Whisk eggs, garlic powder, salt, and pepper in the second. Combine Romano and Parmesan cheese in the third.
  3. Coat the Chicken: Dredge each cutlet in flour, then dip in the egg mixture, and finally press firmly into the cheese mixture to coat both sides.
  4. Cook the Chicken: Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack.
  5. Make the Pan Sauce: Reduce heat to medium. Add the remaining 4 tbsp of butter, chicken broth, and lemon juice to the skillet. Simmer for 2-3 minutes, scraping up any browned bits.
  6. Serve: Place the chicken on serving plates, drizzle with the lemon butter sauce, and garnish with fresh parsley. Serve immediately.

Notes

Freshly Grated Cheese is Key: For the best flavor and a perfectly crispy crust, always use freshly grated cheese.
Don't Overcrowd the Pan: Cook the chicken in batches to ensure it fries to a beautiful golden brown instead of steaming.