Lemon Chicken Romano
A comforting dish featuring tender chicken, tangy lemon, and rich Romano cheese, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 2 large Chicken Breasts Use boneless, skinless chicken for quick cooking.
- 1/2 cup Flour For dredging; whole wheat flour can be used for a healthier option.
- 2 pieces Eggs, beaten Helps the flour adhere and adds richness.
- 1 cup Romano Cheese, grated Essential flavor booster; Parmesan cheese can be used as a substitute.
- 1/4 cup Lemon Juice, freshly squeezed Adds brightness and depth; avoid bottled juice.
- 1/4 cup Olive Oil Used for pan-frying; avocado oil works as well.
- to taste Salt and Pepper Essential seasonings.
- optional Fresh Parsley For garnish.
Instructions
Preparation
- Rinse and pat dry the chicken breasts. Lightly pound them to an even thickness for uniform cooking.
- Create a dredging station with one bowl containing flour mixed with salt and pepper, one bowl with beaten eggs, and a plate for the Romano cheese.
Dredging and Cooking
- Coat each chicken breast in flour, shaking off the excess. Dip it into the beaten egg, allowing the excess to drip off, and generously coat it with Romano cheese.
- In a large skillet, heat olive oil over medium-high heat until hot.
- Cook the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through (165°F/75°C).
- Squeeze fresh lemon juice over the chicken while in the pan to blend flavors.
- Remove the chicken from the skillet, plate it, garnish with chopped parsley, and serve.
Notes
For variations, consider adding seasonal vegetables during cooking, mixing fresh herbs into the flour, or making it gluten-free by replacing the flour with almond flour. Prepare chicken in advance and coat with cheese before cooking for convenience.