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Crispy Lemon Chicken Romano

A restaurant-quality dinner featuring golden, crispy chicken cutlets crusted with Pecorino Romano cheese and Panko breadcrumbs, finished with a zesty lemon butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Breading
  • 2 large chicken breasts halved and pounded thin
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Pecorino Romano cheese finely grated
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 cup vegetable oil for frying
Sauce & Garnish
  • 4 tbsp unsalted butter melted
  • 3 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • Large Skillet
  • Meat Mallet
  • Shallow Bowls
  • Whisk

Method
 

  1. Slice chicken breasts horizontally into cutlets. Place between plastic wrap and pound with a meat mallet until 1/4 inch thick. Pat dry and season with salt and pepper.
  2. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the mixture of Romano cheese, Panko breadcrumbs, and garlic powder.
  3. Dredge each chicken cutlet in flour, dip into egg wash, and then press firmly into the cheese/breadcrumb mixture to coat.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through.
  5. Remove chicken and drain on a wire rack or paper towels.
  6. Whisk together melted butter and fresh lemon juice. Drizzle over the hot chicken.
  7. Garnish with chopped parsley and serve immediately with lemon wedges.

Notes

Ensure the oil is hot before adding chicken to prevent sogginess.