Lemon Chicken Romano
A comforting classic combining zesty lemon and savory Romano cheese, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces Boneless and skinless chicken breasts Healthy and quick-cooking protein
- ½ cup All-purpose flour For dredging the chicken
- ½ cup Romano cheese, grated Nuts and savory depth; parmesan works as a substitute
- 2 pieces Eggs, lightly beaten Helps the coating stick
- ¼ cup Fresh lemon juice Awakens all the flavors
- 2 cloves Garlic, minced Aromatic addition to the dish
- Salt and pepper to taste Essential for seasoning
- ¼ cup Olive oil For sautéing; avocado oil can be used instead
Instructions
Preparation
- Pound the chicken breasts to an even thickness for uniform cooking.
- In one bowl, combine flour with salt and pepper. In another bowl, whisk the eggs. In a third bowl, mix together the grated Romano cheese and more seasoning.
Dredging
- Coat each piece in flour, shaking off the excess.
- Dip it into the egg mixture, allowing the extra to drip off.
- Coat it in the cheese mixture, pressing down slightly to ensure it sticks.
Cooking
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the chicken to the skillet in batches and cook for 4-5 minutes on each side or until golden brown and cooked through.
Making the Sauce
- Remove the chicken, then add minced garlic to the skillet; sauté until fragrant.
- Add lemon juice and stir, scraping up any delicious bits stuck to the pan.
Serving
- Return the chicken to the pan, ensuring each piece is coated with the zesty sauce.
- Plate and drizzle with some extra lemon juice for that final touch.
Notes
For an herby twist, add fresh herbs to the flour mixture. Consider using chicken thighs for juicier results or baking the chicken for a lighter option.