Ingredients
- Chicken breasts: 2 large, boneless, skinless, about 6-8 ounces each
- All-purpose flour: 1/2 cup
- Grated Romano cheese: 1/2 cup
- Eggs: 2 large
- Lemon juice: 1/4 cup, freshly squeezed
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Chicken broth: 1/4 cup
Instructions
- Step 1: Pound the chicken breasts to an even thickness of about 1/4 inch. This ensures even cooking.
- Step 2: In a shallow dish, combine the flour and Romano cheese. In another shallow dish, whisk the eggs and lemon juice together.
- Step 3: Dredge each chicken breast in the flour-cheese mixture, then dip it into the egg mixture, ensuring it's fully coated.
- Step 4: Heat the olive oil and butter in a large skillet over medium heat.
- Step 5: Add the chicken to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the chicken from the skillet and set aside. Add the chicken broth to the skillet, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to create a light sauce. Spoon sauce over the chicken and serve immediately.
Notes
- Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken gently in a skillet with a splash of chicken broth to keep it moist.
- Serve this delightful chicken with a side of steamed asparagus or your favorite pasta for a complete meal.
- For an extra burst of flavor, add a pinch of lemon zest to the flour-Romano mixture before dredging the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American