Description
A delightful dish featuring crispy chicken coated in Romano cheese and brightened with fresh lemon juice.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts (or chicken thighs)
- Salt and pepper (to taste)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Romano cheese
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 1/4 cup fresh parsley
- 2 slices lemon
Instructions
- Tenderize the chicken by using a meat mallet to pound it to an even thickness, about 1/2 inch thick.
- Season the chicken with salt and pepper on both sides.
- Prepare the coating by placing flour in a shallow bowl, whisking eggs in another bowl, and combining Romano cheese and lemon zest in a third bowl.
- Dredge the chicken by coating it in flour, dipping it in eggs, and pressing it into the cheese mixture.
- Heat olive oil in a heavy skillet over medium-high heat.
- Cook the chicken for 4-5 minutes per side until golden brown and cooked through.
- Remove the chicken and cover it loosely with foil to keep warm.
- Make the sauce by adding chicken broth, white wine, and lemon juice to the skillet, scraping the bottom to release browned bits, and simmering for 2-3 minutes.
- Return the chicken to the pan, allowing it to soak in the sauce before garnishing with parsley and lemon slices.
Notes
Serve with garlic mashed potatoes or steamed asparagus for a complete meal. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 165mg
Keywords: chicken, lemon, Romano cheese, Italian, main course