Lemon Chicken Romano is a delightful dish that brings a burst of flavor to your dinner table. This recipe combines tender chicken breasts with a zesty lemon sauce and a sprinkle of Romano cheese, creating a harmonious blend of taste and texture that is simply irresistible. Originating from Italian-American cuisine, Lemon Chicken Romano has become a beloved favorite for its bright, refreshing flavors and comforting appeal.
People adore this dish not only for its delicious taste but also for its convenience. It’s quick to prepare, making it perfect for busy weeknights or special occasions alike. The crispy, golden-brown chicken paired with the tangy lemon sauce creates a mouthwatering experience that leaves everyone asking for seconds. Whether served over pasta or alongside a fresh salad, Lemon Chicken Romano is sure to impress your family and friends, making it a staple in many households.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup grated Romano cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Preparing the Chicken
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.
- In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
- In another shallow bowl, whisk together the eggs and milk until well combined.
- In a third shallow dish, combine the grated Romano cheese with a pinch of salt and pepper. This will be used for the final coating.
Breading the Chicken
- Take each chicken breast and first dredge it in the seasoned flour, making sure to coat both sides evenly. Shake off any excess flour.
- Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
- Finally, coat the chicken in the Romano cheese mixture, pressing gently to ensure the cheese adheres well to the chicken. Set the breaded chicken aside on a plate.
Cooking the Chicken
- In a large skillet, heat the olive oil and butter over medium heat. Allow the butter to melt and foam, but be careful not to let it brown.
- Once the oil and butter are hot, carefully add the breaded chicken breasts to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
- Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
Making the Lemon Sauce
- In the same skillet, reduce the heat to low and add the fresh lemon juice and lemon zest. Scrape up any browned bits from the bottom of the pan with a wooden spoon to incorporate all the flavors.
- Allow the lemon juice to simmer for about 2-3 minutes, letting it reduce slightly.
- For a richer sauce, you can add an additional tablespoon of butter to the lemon sauce and stir until melted and combined.
Assembling the Dish
- To serve, place a piece of the cooked chicken on each plate.
- Spoon the lemon sauce generously over the chicken, ensuring each piece is well-coated.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve with lemon wedges on the side for an extra burst of citrus if desired.
Serving Suggestions
This Lemon Chicken Romano pairs beautifully with a variety of sides. Here are a few suggestions:
- Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic complement the tangy lemon sauce perfectly.
- Steamed Asparagus: Lightly steamed asparagus adds a fresh, crunchy texture to the meal.
- Caesar Salad: A classic Caesar salad with crisp romaine, croutons, and Parmesan cheese makes for a refreshing side.
- Rice Pilaf: Fluffy rice pil
Conclusion:
If you’re looking for a dish that perfectly balances bright flavors with comforting textures, then this Lemon Chicken Romano is an absolute must-try! The zesty lemon combined with the savory Romano cheese creates a delightful harmony that elevates the humble chicken breast into a culinary masterpiece. Not only is this recipe simple to prepare, but it also delivers a restaurant-quality meal right in your own kitchen. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish is sure to impress your family and friends.
For serving suggestions, I recommend pairing this Lemon Chicken Romano with a side of garlic mashed potatoes or a fresh arugula salad drizzled with a light vinaigrette. The creamy potatoes will complement the tangy lemon sauce beautifully, while the peppery arugula adds a refreshing contrast. If you’re feeling adventurous, consider adding some sautéed asparagus or roasted Brussels sprouts for an extra pop of color and nutrition on your plate.
You can also easily customize this recipe to suit your taste preferences. For a bit of heat, try adding a pinch of red pepper flakes to the lemon sauce. If you love herbs, fresh basil or parsley can be sprinkled on top just before serving for an aromatic finish. Alternatively, if you’re looking for a gluten-free option, simply substitute the flour with a gluten-free blend, and you’ll still enjoy the same delicious flavors without any compromise.
I truly encourage you to give this Lemon Chicken Romano a try. It’s not just a meal; it’s an experience that brings joy to the table. Once you’ve made it, I’d love to hear about your experience! Did you try any variations? What sides did you serve it with? Sharing your culinary adventures not only inspires others but also creates a community of food lovers who appreciate the art of cooking.
So, roll up your sleeves, gather your ingredients, and let’s get cooking! I promise you won’t regret it. This Lemon Chicken Romano is bound to become a favorite in your household, and I can’t wait to see how you make it your own. Happy cooking!
Lemon Chicken Romano: A Delicious Recipe for a Flavorful Dinner
Lemon Chicken Romano features tender, breaded chicken breasts with a crispy Romano cheese crust, drizzled with a zesty lemon sauce. This dish is perfect for both weeknight dinners and special occasions, delivering a delightful balance of flavors that will impress your guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup grated Romano cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
- In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
- In another shallow bowl, whisk together the eggs and milk until well combined.
- In a third shallow dish, combine the grated Romano cheese with a pinch of salt and pepper.
- Take each chicken breast and first dredge it in the seasoned flour, making sure to coat both sides evenly. Shake off any excess flour.
- Next, dip the floured chicken into the egg mixture, allowing any excess to drip off.
- Finally, coat the chicken in the Romano cheese mixture, pressing gently to ensure the cheese adheres well to the chicken. Set the breaded chicken aside on a plate.
- In a large skillet, heat the olive oil and butter over medium heat. Allow the butter to melt and foam, but be careful not to let it brown.
- Once the oil and butter are hot, carefully add the breaded chicken breasts to the skillet. Cook in batches if necessary to avoid overcrowding the pan.
- Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
- In the same skillet, reduce the heat to low and add the fresh lemon juice and lemon zest. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Allow the lemon juice to simmer for about 2-3 minutes, letting it reduce slightly.
- For a richer sauce, you can add an additional tablespoon of butter to the lemon sauce and stir until melted and combined.
- To serve, place a piece of the cooked chicken on each plate.
- Spoon the lemon sauce generously over the chicken, ensuring each piece is well-coated.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve with lemon wedges on the side for an extra burst of citrus if desired.
Notes
- This dish pairs well with garlic mashed potatoes, steamed asparagus, Caesar salad, or rice pilaf for a complete meal.
- Adjust the amount of lemon juice to taste if you prefer a more or less tangy flavor.
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