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- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 1 cup grated Romano cheese - 2 large eggs - 2 tablespoons milk - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup olive oil (for frying) - 2 lemons (1 for zesting and juicing, 1 sliced for garnish) - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed. For chicken, use thin pork chops. Instead of Romano cheese, try Parmesan or Pecorino. Use almond flour for a gluten-free option. You can replace eggs with a flaxseed mixture for a vegan version. If you lack fresh lemons, bottled lemon juice works in a pinch. Each ingredient plays a key role. The chicken is the main star, providing protein. Flour gives a crunchy coating, while the Romano cheese adds rich flavor. Eggs and milk bind the chicken and help the coating stick. Garlic powder and oregano bring warmth and depth. Salt enhances taste, and pepper adds a hint of spice. Olive oil is perfect for frying, ensuring a golden crust. Finally, fresh lemon juice and zest brighten the dish. They create a zesty sauce that complements the chicken beautifully. {{ingredient_image_1}} Start by taking the chicken breasts. You want them to cook evenly. Place one breast on a cutting board. Use a meat mallet to pound it to about ½ inch thick. This helps the chicken cook faster and stay juicy. Dry each piece with paper towels. This step helps the coating stick better. In a shallow dish, mix the flour with garlic powder, oregano, salt, and black pepper. This mixture gives the chicken great flavor. In another bowl, whisk the eggs and milk together until smooth. Now, take a chicken breast. First, dip it into the flour mixture, coating it well. Next, dip it into the egg mixture, letting the excess drip off. Then, return it to the flour mixture for a second coat. Press the grated Romano cheese onto the chicken to add extra flavor. Repeat this for all the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Wait until the oil is hot but not smoking. Carefully add the chicken breasts to the skillet. Cook them for 5-7 minutes on each side. You want them to be golden brown and fully cooked. Check the internal temperature; it should reach 165°F. While the chicken cooks, zest one lemon and juice it. Set this aside. Once the chicken is done, place it on a paper towel-lined plate to soak up extra oil. In the same skillet, lower the heat and add the lemon juice and zest. Scrape up any brown bits from the bottom of the pan. Stir for 1-2 minutes until the sauce thickens slightly. Now, you’re ready to serve! To cook the chicken well, pound it to a uniform thickness. This helps it cook evenly. Use a meat mallet or rolling pin for this. Pat the chicken dry with paper towels. This step helps get a nice crispy crust. Cook on medium-high heat for best results. Aim for a golden brown color. Check the chicken's internal temperature. It should reach 165°F (75°C) to ensure it's safe. Romano cheese is key for this dish. It adds a rich, sharp flavor. Look for quality grated Romano cheese for the best taste. If you can’t find Romano, try Parmesan cheese. It works well, too. You can mix both cheeses for a unique flavor. Freshly grated cheese melts better and gives a richer taste. Avoid pre-grated cheese if possible for the best results. Serve Lemon Chicken Romano on a large platter. Drizzle the lemon sauce over the chicken. Garnish with sliced lemon and fresh parsley. This adds color and flavor. Pair it with simple sides like pasta or steamed veggies. A light salad also works well. This dish shines with fresh, bright flavors. Enjoy it with a glass of white wine for a lovely meal. Pro Tips Even Thickness: Ensure your chicken breasts are of even thickness to promote uniform cooking and prevent drying out. Cheese Pressing: After the final flour coat, press the Romano cheese into the chicken to create a deliciously cheesy crust. Oil Temperature: Heat your oil until it shimmers but is not smoking to achieve a perfectly golden-brown crust without burning. Resting Time: Let the chicken rest on a paper towel-lined plate after frying to absorb excess oil, resulting in a crispier texture. {{image_2}} You can make this dish gluten-free. Replace all-purpose flour with almond flour or gluten-free flour. These options work well for dredging the chicken. Ensure your Romano cheese is also gluten-free. This way, everyone can enjoy the meal without worry. Herbs can change the taste of this dish. Try adding fresh thyme or basil for a new twist. You can also mix in some Italian seasoning. These herbs add depth and freshness to the chicken. Experiment with your favorites to find the perfect blend. If you want to switch up the sauce, consider adding capers for tang. A splash of white wine can also enhance the flavor. You can even make a creamy garlic sauce for a rich taste. These options keep the dish lively and interesting. Each sauce brings a unique flair to your Lemon Chicken Romano. After enjoying your Lemon Chicken Romano, let any leftovers cool down. Place them in an airtight container. This keeps the chicken fresh and tasty. Store the container in the fridge. It should last for about 3 to 4 days. To reheat, I recommend using an oven or stovetop. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. If using the stovetop, warm a skillet over low heat. Add a splash of water or broth. This helps keep the chicken juicy. You can freeze Lemon Chicken Romano for later meals. Wrap the chicken tightly in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out as much air as possible. This prevents freezer burn. The chicken can stay fresh in the freezer for up to 2 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Lemon Chicken Romano is a tasty dish made with chicken breasts. You coat the chicken in flour, eggs, and Romano cheese. Then, you fry it until golden brown. The dish gets its flavor from fresh lemon juice and zest. This dish is bright and fresh, perfect for any dinner. Yes, you can make this recipe ahead of time. Cook the chicken and let it cool. Store it in an airtight container. You can keep it in the fridge for up to three days. When you are ready to eat, you can reheat it. Just warm it in a skillet or oven. Lemon Chicken Romano pairs well with many sides. Here are a few great options: - Steamed broccoli - Garlic mashed potatoes - Lemon rice - Simple green salad - Roasted vegetables These sides balance the zesty flavors of the chicken. They also make a great complete meal! In this blog post, I covered how to make Lemon Chicken Romano. We talked about key ingredients, cooking steps, and helpful tips to make it perfect. I also shared ideas for variations, storage tips, and answers to common questions. Remember, experimenting with flavors can make your dish special. With these steps, you'll impress your friends and family with this tasty meal. Enjoy your cooking journey with Lemon Chicken Romano!

Zesty Lemon Chicken Romano

A delicious and crispy chicken dish with a zesty lemon sauce and Romano cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup grated Romano cheese
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup olive oil (for frying)
  • 2 pieces lemons (1 for zesting and juicing, 1 sliced for garnish)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by gently pounding the chicken breasts to an even thickness (about ½ inch) to ensure uniform cooking. Pat them dry with paper towels.
  • In a shallow dish, mix the flour, garlic powder, oregano, salt, and pepper. In another bowl, whisk together the eggs and milk until well combined.
  • Dip each chicken breast into the flour mixture, then into the egg mixture, and finally back into the flour mixture, ensuring they are well-coated with each layer. Press the Romano cheese into the chicken after the final flour coat for extra cheesiness.
  • In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot (but not smoking), carefully add the coated chicken breasts to the skillet. Cook for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
  • While the chicken cooks, zest one lemon and then juice it. Set aside. When the chicken is nearly finished, remove it from the skillet and let it rest on a paper towel-lined plate to absorb any excess oil.
  • In the same skillet, reduce the heat to low, add the lemon juice and zest, scraping up the brown bits. Stir for about 1-2 minutes until slightly thickened.
  • Place the chicken on a platter, drizzle the lemon sauce over the top, and garnish with sliced lemon and chopped parsley.

Notes

For extra flavor, let the chicken marinate in the lemon juice for 30 minutes before cooking.
Keyword chicken, fried chicken, lemon, Romano cheese