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Tender Lemon Chicken Romano, featuring pan-seared chicken breasts coated in a zesty lemon and Romano cheese sauce. This flavorful dish is enhanced with fresh herbs and a touch of garlic, creating a tangy and creamy sauce that perfectly complements the juicy chicken. Ideal for a quick weeknight dinner or a special occasion, this recipe is both easy to prepare and sure to impress with its bright, savory flavors.
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Lemon Chicken Romano

For your next special occasion or dinner, consider Lemon Chicken Romano—it’s sure to be a hit with everyone!
Course Dinner
Cuisine Italian
Keyword Lemon Chicken Romano
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 8 - 9 oz each of boneless, skinless chicken breasts, halved through their thickness and pounded to 1/2-inch thick
  • 1/2 cup 2 oz of shredded Whole Milk Mozzarella cheese
  • 1/2 cup 2 oz sof hredded Provolone cheese (or more mozzarella)
  • 1 large egg
  • 1 Tbsp of all-purpose flour
  • 3/4 cup of Panko bread crumbs
  • 1/3 cup packed, 1.25 oz of finely shredded Romano cheese
  • 1 Tbsp of minced fresh oregano plus 1 more tsp for garnish
  • 2 tsp of lemon zest from 1 lemon
  • 1/2 tsp of garlic powder
  • Salt and freshly ground black pepper
  • 1/3 cup of olive oil
  • 4 lemon of wedges for spritzing each serving you can just use the one that was zested
  • 2 tsp of minced fresh parsley optional

Instructions

  • Preheat to 350 degrees in the oven. Sprinkle lightly with salt on each side of the chicken cutlet and let it stand for 10 min at room temperature.
  • Whisk together the flour and egg in a shallow dish till smooth. Toss together panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and 3/4 tsp. of pepper in a separate shallow dish.
  • Then work with 1 chicken cutlet at a time, dredge chicken in egg mixture coating on both sides and enabling excess to run off, then move immediately to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to stick. 3. Pat chicken dry with paper towels.
  • Move the chicken to a plate and use the left chicken cutlets to replicate the process. Into a 10-inch non-stick skillet, pour olive oil and heat over medium-high heat.
  • Add 2 coated chicken cutlets once the oil is shimmering and fry them without moving them till the bottom is crispy and golden brown, around 2 minutes, then move to the opposite side using metal tongs and cook until golden brown, around 2 minutes longer.
  • Move chicken to a parchment-lined or spritzed rimmed baking sheet with non-stick cooking spray, repeat the process with the left 2 chicken parts.
  • Throw Mozzarella and Provolone cheese together and sprinkle it over chicken in a mound.
  • Switch to the preheated oven to bake for around 8 to 10 minutes till the internal temperature is 165 degrees on an instant-read thermometer.
  • When using, remove from the oven, sprinkle with the remaining 1 tsp of oregano and the parsley, and serve warm with lemon wedges over each serving for spritzing.