Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded 1/4 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup olive oil (or enough for shallow frying)
- 1/4 cup fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the chicken cutlets and set up a standard breading station: one shallow dish with flour, one with beaten egg, and a third with the Panko breadcrumbs mixed thoroughly with the Pecorino Romano cheese, salt, and pepper. Dredge each cutlet first in the flour, then the egg, and finally the Panko/Romano mixture, pressing firmly to ensure the crust adheres.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Carefully place the breaded cutlets in the hot oil (working in batches if necessary to avoid overcrowding) and pan-fry for 3-4 minutes per side until the crust is deeply golden brown, crispy, and the chicken is cooked through.
- Step 3: Remove the chicken from the skillet and transfer the cutlets to a paper towel-lined plate to drain excess oil. Keep the chicken warm.
- Step 4: Carefully pour off most of the remaining oil from the skillet, leaving approximately 1 tablespoon of drippings and any browned bits. Reduce the heat to medium-low.
- Step 5: Deglaze the pan by pouring in the fresh lemon juice, scraping up the browned bits from the bottom of the skillet with a wooden spoon. Let the sauce bubble and reduce slightly for 30 seconds.
- Step 6: Plate the Crispy Lemon Chicken Romano cutlets and immediately spoon the warm lemon reduction sauce evenly over the top before serving.
Notes
- To keep leftovers crisp, store the cooled chicken in an airtight container lined with paper towels; avoid adding the lemon sauce until serving.
- For maximum crispness, reheat the cutlets in a toaster oven or standard oven at 350°F (175°C) for about 8-10 minutes, rather than using a microwave which softens the crust.
- Pair this bright, crispy chicken with simple buttered angel hair pasta or a lightly dressed arugula salad to balance the rich fried crust and sharp lemon finish.
- Chef's Tip: Ensure your Pecorino Romano is thoroughly mixed into the Panko and press the mixture firmly onto the chicken; this prevents the cheese from separating and burning quickly during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American