Ingredients
- Chicken breasts, boneless and skinless: 2 large (about 1.5 lbs)
- All-purpose flour: 1/2 cup
- Romano cheese, grated: 1/4 cup
- Eggs: 2 large
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Lemon juice, fresh: 3 tablespoons
- Chicken broth: 1/4 cup
Instructions
- Step 1: Pound chicken breasts to 1/4-inch thickness.
- Step 2: In a shallow dish, combine flour and Romano cheese. In another shallow dish, beat eggs.
- Step 3: Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, ensuring it is fully coated.
- Step 4: Heat olive oil and butter in a large skillet over medium heat. Add chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 5: Remove chicken from skillet and set aside. Add lemon juice and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes, or until slightly thickened.
- Step 6: Pour lemon sauce over chicken breasts and serve immediately.
Notes
- Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days for best flavor.
- For reheating, gently warm the chicken in a skillet with a splash of chicken broth to keep it moist and prevent sticking.
- Serve this bright and flavorful chicken alongside a bed of angel hair pasta or a crisp green salad for a complete meal.
- Chef's tip: Pound the chicken evenly for consistent cooking and a more tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American