Lemon Chicken Romano Recipe | Easy Italian-Inspired Dinner
Crispy Parmesan-crusted chicken meets bright lemon flavor in this easy lemon chicken Romano. A delicious Italian-inspired dinner that’s golden, tangy, and perfect for weeknight meals or entertaining guests.
Equipment
- Meat mallet (for pounding cutlets)
- Mixing bowls
- Whisk
- Skillet or frying pan
- Baking sheet (optional, for finishing in oven)
- Tongs
Ingredients
- 4 boneless chicken breasts, pounded thin
- 1 cup Romano cheese, finely grated
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs, beaten
- Zest of 1 lemon
- Juice of 1 lemon (for finishing)
- 2 tbsp olive oil
- 2 tbsp butter
- Salt & pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare Chicken: Pound chicken breasts to ½ inch thickness. Season with salt and pepper.
- Set Up Breading Station: Place flour in one bowl, beaten eggs in another, and a mixture of panko, Romano cheese, and lemon zest in a third.
- Bread Cutlets: Dredge chicken in flour, dip in egg, then coat with breadcrumb-cheese mixture.
- Pan-Fry: Heat olive oil and butter in skillet. Fry cutlets until golden brown on both sides, about 3–4 minutes per side.
- Optional Oven Finish: Transfer to baking sheet and bake at 350°F (175°C) for 5–7 minutes to ensure chicken is cooked through.
- Finish & Serve: Squeeze fresh lemon juice over cutlets. Garnish with parsley and serve hot.
Notes
- Romano cheese: Don’t substitute unless necessary; it provides sharper flavor than Parmesan.
- Thin cutlets: Ensure even cooking and crisp crust.
- Lemon zest in breading: Adds aromatic brightness.
- Pan-fry + oven finish: Best combo for crispiness and tenderness.
- Variations: Try Asiago cheese, air-fryer method, or mini cutlets for appetizers.