Lemon Chicken Romano: Crispy Delight for Cozy Dinners Recipe
Lemon Chicken Romano is a crispy and flavorful dish featuring tender chicken breasts coated in a zesty Romano cheese and lemon zest crust, pan-fried to golden perfection and finished with a bright lemon, white wine, and chicken broth sauce. Perfect for cozy dinners, this recipe delivers a delightful balance of crispy texture and tangy citrus notes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Italian
Ingredients
Scale
Chicken and Coating
- 4 pieces boneless, skinless chicken breasts (or chicken thighs)
- Salt, to taste
- Pepper, to taste
- 1 cup all-purpose flour (can substitute with whole wheat flour)
- 2 large eggs (can substitute with a flax egg for vegan options)
- 1 cup grated Romano cheese (Parmesan is a good substitute)
- 1 tablespoon lemon zest (fresh zest preferred)
Sauce and Garnish
- 1/4 cup fresh lemon juice (fresh juice is best)
- 1/2 cup chicken broth (can use vegetable broth)
- 1/4 cup dry white wine (substitute with more chicken broth if avoiding alcohol)
- 2 tablespoons olive oil (vegetable oil can be used)
- 1/4 cup fresh parsley (any fresh herbs can be used)
- 2 slices lemon (for presentation and flavor)
Instructions
- Preparation: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet to ensure even cooking. Season both sides with salt and pepper to taste.
- Set up dredging station: In separate dishes, place the flour, beat the eggs, and mix the grated Romano cheese with lemon zest. This setup is essential for the coating process.
- Coat the chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly with the cheese and lemon zest mixture to create a flavorful crust.
- Heat the skillet: Warm the olive oil in a skillet over medium-high heat. The oil should be hot enough to sizzle but not smoke.
- Cook the chicken: Place the coated chicken breasts in the skillet and cook for 4-5 minutes on each side until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Prepare the sauce: Add fresh lemon juice, chicken broth, and dry white wine to the skillet. Let the mixture simmer gently for 2-3 minutes to meld the flavors and slightly reduce the sauce.
- Finish the dish: Return the cooked chicken to the skillet, coating it with the tangy sauce and heating through for an additional 1-2 minutes to absorb the flavors.
- Serve: Plate the chicken breasts, spoon the sauce over them, and garnish with freshly chopped parsley and lemon slices for a refreshing presentation and added flavor.
Notes
- For a vegan version, substitute chicken breasts with firm tofu or seitan and use flax eggs instead of eggs.
- Using fresh lemon zest and juice is crucial for the best flavor; bottled lemon juice and dried zest will diminish the brightness.
- If avoiding alcohol, replace the white wine with additional chicken or vegetable broth.
- Make sure not to overcrowd the skillet when frying to maintain crispiness.
- Let the cooked chicken rest for a few minutes before serving to retain juices.
Keywords: Lemon Chicken Romano, Crispy Chicken, Zesty Chicken Recipe, Pan-fried Chicken, Romano Cheese Chicken, Cozy Dinner Recipes
