Lemon Chicken Romano
Bright, zesty, and crispy, this Lemon Chicken Romano is a fast weeknight winner with bright lemon notes and a savory Romano crust.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
Cheese & Coating
- 1 cup grated Romano cheese
- 1 cup breadcrumbs
Citrus & Fats
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp olive oil or butter
Seasonings
- Salt and pepper to taste
Optional sides/toppings
- Chopped parsley, lemon wedges, cooked pasta or rice
Instructions
Preparation
- Pat chicken breasts dry and season both sides with salt and pepper.
- In a shallow dish, combine breadcrumbs and grated Romano cheese until evenly mixed.
- Dip each chicken breast in the fresh lemon juice, letting excess drip off.
- Press the lemon-coated chicken into the breadcrumb-Romano mixture to coat both sides.
Cooking
- Heat olive oil or butter in a large pan over medium heat until shimmering.
- Pan-fry the coated chicken until golden brown and cooked through, about 4–5 minutes per side.
- Let rest a few minutes before serving.
Notes
Pound thicker breasts to even thickness so they cook in the same time. Use medium heat to brown the coating without burning the cheese. Let chicken rest 3–5 minutes before slicing to retain juices. For best texture, use day-old breadcrumbs or Panko for extra crunch. Make-ahead idea: use leftovers in a carb chicken casserole for an easy family meal.