Lemon Chicken Romano brings together the bright, zesty flavors of fresh lemon with the savory depth of Romano cheese in a dish that feels both elegant and comforting. This Italian-American classic transforms ordinary chicken breasts into something truly special with a golden, crispy coating and a light, tangy sauce that will have everyone at the table asking for seconds.
Perfect for weeknight dinners yet impressive enough for company, this dish strikes that ideal balance between effort and reward. The combination of herbs, cheese, and citrus creates layers of flavor that make this recipe a standout in your dinner rotation.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- The crispy Romano cheese coating creates an irresistible texture without deep frying
- Bright lemon flavor balances the richness of the cheese for a perfectly balanced dish
- Uses simple, accessible ingredients you might already have in your kitchen
- Impressive enough for guests but easy enough for a family dinner
Ingredients
- 2 eggs
- 1/2 teaspoon oregano
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons flour
- 1 pound chicken breasts, boneless and skinless, pounded thin or butterflied
- 1 cup breadcrumbs (gluten-free for gluten-free option)
- 1/4 cup pecorino romano cheese, grated
- Oil for frying
- 1 cup mozzarella, shredded
Instructions
- Mix the eggs, oregano, lemon zest, salt, and pepper in a wide bowl.
- Mix the breadcrumbs and pecorino romano in another bowl.
- Heat oil in a pan over medium heat.
- Lightly dust the chicken in flour, shaking off any excess.
- Dip the chicken in the egg mixture, ensuring it is fully coated, then shake off any excess.
- Press the chicken into the breadcrumb mixture, coating all sides evenly and shaking off any excess.
- Cook the chicken in the heated oil until golden brown on both sides, then transfer to a baking pan.
- Sprinkle mozzarella over the chicken and bake in a preheated 350°F (180°C) oven until the cheese has melted, approximately 5-10 minutes.
Tips & Variations
- For extra flavor, add 1 teaspoon of lemon pepper seasoning to the breadcrumb mixture
- No Romano? Substitute with Parmesan cheese or a combination of Parmesan and Pecorino
- Make it lighter by using chicken cutlets instead of full breasts
- For a creamier sauce, add 2 tablespoons of heavy cream at the end
- Chicken can be breaded up to 4 hours ahead and refrigerated until ready to cook
- For a spicy kick, add a pinch of red pepper flakes to the sauce
Serving Suggestions
Lemon Chicken Romano pairs beautifully with angel hair pasta or buttered orzo, allowing the delicious sauce to coat every bite. For a complete meal, serve alongside roasted asparagus, steamed broccoli, or a simple arugula salad dressed with lemon vinaigrette.
A slice of crusty Italian bread is perfect for sopping up the remaining sauce, and a glass of crisp Pinot Grigio or Sauvignon Blanc complements the lemony flavors wonderfully.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- For best results, use freshly grated Romano cheese rather than pre-packaged varieties
- Chicken is done when it reaches an internal temperature of 165°F and juices run clear
- If sauce reduces too quickly, add a splash more chicken broth to maintain consistency
FAQs
Can I make this dish gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed rice crackers.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work well but may require slightly longer cooking time.
How do I prevent the breading from falling off during cooking?
Make sure to pat the chicken dry before breading, and press the coating firmly onto each piece. Allow the breaded chicken to rest for 5 minutes before cooking to help the coating adhere.
Can I bake this instead of pan-frying?
Yes, you can bake the breaded chicken at 400°F for about 20-25 minutes until cooked through, then prepare the sauce separately and pour over before serving.
[recipe_card]
