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An extreme close-up of a golden-brown Lemon Chicken Romano cutlet being pan-fried in a skillet, showcasing its crispy Romano cheese crust.

Lemon Chicken Romano: The Crispiest, Most Flavorful Recipe

This Lemon Chicken Romano features crispy, cheesy chicken cutlets pan-fried to golden perfection and drizzled with a bright, zesty lemon butter sauce. An easy, restaurant-quality meal perfect for any night of the week.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts about 1.5 lbs, sliced into 4 cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 cup Pecorino Romano cheese freshly grated
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 3 tbsp olive oil for frying
  • 1/4 cup dry white wine such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 4 tbsp cold unsalted butter cut into pieces
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

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

Instructions
 

  1. Place chicken breasts between two pieces of plastic wrap and pound to an even ΒΌ-inch thickness. Season both sides with salt and pepper.
  2. Arrange three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the grated Pecorino Romano cheese and garlic powder.
  3. Dredge each chicken cutlet in flour, then dip in the egg wash, and finally press firmly into the cheese mixture to coat completely.
  4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack.
  5. In the same skillet, reduce heat to medium. Deglaze with white wine, scraping up any browned bits. Simmer until reduced by half.
  6. Stir in the chicken broth and lemon juice. Bring to a simmer. Remove from heat and whisk in the cold butter until creamy. Season to taste.
  7. Drizzle the lemon butter sauce over the crispy chicken. Garnish with fresh parsley and serve immediately.

Notes

For the best flavor, use freshly grated Pecorino Romano cheese.
Pounding the chicken thin is crucial for quick, even cooking and a juicy result.
Don't overcrowd the pan when frying; cook in batches if necessary to ensure the chicken gets crispy.
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