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Lemon Chicken Romano

Lemon Chicken Romano
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Enjoy crispy chicken cutlets topped with melted cheese and creamy lemon sauce. Try this easy Lemon Chicken Romano recipe tonight!

Ingredients

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  • 2 large boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko bread crumbs
  • ½ cup grated Pecorino Romano cheese (for breading)
  • ¼ cup olive oil (for frying)
  • ¾ cup chicken broth
  • ¼ cup fresh lemon juice
  • ½ cup heavy cream
  • Fresh parsley (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Season chicken cutlets with salt and let them rest for 10 minutes.
  2. Set up a breading station with flour in one dish and panko mixed with cheese and seasonings in another.
  3. Dredge each chicken cutlet in the egg mixture, then coat with the panko mixture.
  4. Heat olive oil in a skillet over medium heat and fry chicken until golden brown, about 3-4 minutes per side. Transfer to a baking sheet.
  5. Top each cutlet with mozzarella and provolone cheeses, then bake for 8-10 minutes until cheese melts and internal temperature reaches 165°F.
  6. In the same skillet, sauté garlic in butter, add broth and lemon juice, then thicken with cornstarch and stir in cream and Romano cheese until smooth.
  7. Serve chicken topped with sauce and garnished with parsley.

Nutrition

Find it online: https://prrecipe.com/lemon-chicken-romano/