Lemon Chicken Romano
This Lemon Chicken Romano is a mouthwatering dish of chicken coated in egg and pecorino romano cheese, fried until golden brown and served in a lemon butter sauce. A perfect quick meal!
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 2 tablespoons Oil for frying
- 1 pound Chicken breasts boneless, skinless, butterflied, pounded thin
- Salt and pepper to taste
- ¼ cup Flour gluten-free if desired
- 2 Eggs lightly beaten
- ¼ cup Pecorino romano cheese grated
- 2 tablespoons Butter divided
- 2 cloves Garlic chopped
- 1 pinch Red pepper flakes optional
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 1 tablespoon Parsley chopped for garnish
Instructions
Instructions
- Heat the oil in a large skillet over medium heat until hot.
- Season both sides of the chicken breasts with salt and pepper to taste.
- Dredge each chicken breast in the flour, shaking off excess, then dip into beaten eggs.
- Coat the egg-covered chicken with grated pecorino romano cheese.
- Place chicken in the hot skillet, cooking 5 to 7 minutes per side until golden and cooked through.
- Remove chicken and set aside. In the same skillet, add 1 tablespoon butter and chopped garlic, sauté for 1 minute.
- Add chicken broth and red pepper flakes, scraping up browned bits, and simmer for 5 minutes.
- Return chicken to skillet, spoon sauce over it, and cook another 2 minutes.
- Finish with lemon juice and the last tablespoon of butter.
- Sprinkle with chopped parsley and serve.
Notes
Serve with steamed vegetables or a simple salad for a well-rounded meal. Garlic bread works well for soaking up the sauce!