If you’re in the mood for a comforting dish that dazzles both in flavor and presentation, look no further than Lemon Chicken Romano. I’ve been perfecting this recipe and have discovered delightful nuances through each batch I prepared, from the burst of citrus to the melty cheeses. With every attempt, I aimed to capture a balance between zesty and savory. Join me on this culinary journey, and don’t forget to check out my Garlic Butter Chicken recipe for more delightful chicken inspiration!
About Lemon Chicken Romano
Lemon Chicken Romano is a dish that brings Italian comfort to any table. Tested over several family dinners, it quickly became a crowd favorite, capturing vibrant flavors and textures. Armed with simple ingredients, it’s not just economical but also a celebration of fresh herbs and cheese. The bright citrus notes elevate the concept of a classic chicken dish, making it perfect for any season.
- Quick Prep: Ready in under 30 minutes, making it ideal for weeknight meals.
- Budget-Friendly: Utilizes affordable ingredients without sacrificing flavor.
- Family Favorite: The cheesy goodness pleases even the pickiest eaters.
- Ingredient Insight: Romano cheese adds a salty, nutty depth that enhances the dish.
Key Ingredients & Their Roles
- Chicken Breasts: juicy protein that forms the dish’s base; make sure to pound them evenly for consistent cooking.
- Romano Cheese: provides a rich, tangy flavor; consider using freshly grated for the best texture.
- Panko Bread Crumbs: crispy coating that gives a satisfying crunch; can substitute with regular bread crumbs if needed.
- Fresh Oregano: infuses the dish with herbaceous notes; don’t skip this for the best flavor.
How to Make Lemon Chicken Romano
- Preheat your oven to 350°F (175°C). Lightly salt the chicken and let it rest for 10 minutes to enhance its flavor.
- In a shallow dish, combine flour and egg, whisking until smooth. In another dish, mix Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ tsp pepper.
- Pat the chicken dry. Dredge each cutlet in the egg mixture, letting any excess drip off, followed by coating in the breadcrumb mixture, ensuring an even crust.
- Heat olive oil in a non-stick skillet over medium-high heat. Fry two cutlets at a time until they are golden brown and crispy, about 2 minutes per side.
Pro Tips & Troubleshooting
- While pounding the chicken, use a plastic wrap to prevent splatter and ensure even thickness.
- If the crust doesn’t hold well, try pressing the breadcrumbs more firmly onto the chicken.
- For a twist, swap out Romano cheese with Parmesan for a slightly different character.
- This recipe scales easily—double it up for larger gatherings or halve it for dinner for two.
Storage & Make-Ahead Guide
This dish lasts well in the fridge for up to three days. For longer storage, freeze it for about 2 months. When reheating, aim for a quick oven warm-up to restore crispness. I found that reheating in the oven keeps the chicken tender while maintaining the crunchy crust.
Serving Suggestions
Serve your Lemon Chicken Romano with a side of garlic roasted asparagus or a light salad of mixed greens to balance the richness. For a delightful pairing, don’t miss my Spanish Potato Soup recipe that complements this dish perfectly.
Frequently Asked Questions
- Can I use frozen chicken for this recipe? Yes, but ensure it’s fully thawed before preparing.
- What other cheeses can I use? Mozzarella and Parmesan are great alternatives if Romano isn’t available.
- How can I make this dish gluten-free? Substitute Panko with gluten-free bread crumbs or almond flour.
- Can I cook this on a grill instead? Yes, grilling adds a smoky flavor; just ensure your chicken is well-coated.
- What else can I serve with Lemon Chicken Romano? It’s delicious with pasta, rice, or a hearty vegetable dish.
Final Thoughts
Lemon Chicken Romano is a dish that embraces simplicity and flavor, making it a staple in my kitchen. I enjoy it with a drizzle of fresh lemon juice over a bed of greens. I’d love to hear how your version turns out—feel free to share your twists and experiences!
More Recipes You’ll Love
- Lemon Garlic Chicken Thighs – pairs beautifully with lemon chicken flavors
- Avgolemono Greek Lemon Chicken Soup – shares a lemony profile and chicken base
- Garlic Butter Chicken with Zucchini and Corn – complements the savory aspects of chicken dishes
Lemon Chicken Romano
Ingredients
- 2 each boneless, skinless chicken breasts (halved through their thickness, and pounded to 1/2-inch thick)
- 0.5 cup shredded Whole Milk Mozzarella cheese
- 0.5 cup shredded Provolone cheese (or more mozzarella)
- 1 large egg
- 1 Tbsp all-purpose flour
- 0.75 cup Panko bread crumbs
- 0.33 cup finely shredded Romano cheese (packed)
- 1 Tbsp minced fresh oregano (plus 1 more tsp for garnish)
- 2 tsp lemon zest (from about 1 lemon)
- 0.5 tsp garlic powder
- to taste Salt
- to taste freshly ground black pepper
- 0.33 cup olive oil
- 4 each lemon wedges (for spritzing each serving)
- 2 tsp minced fresh parsley (optional)
Instructions
- Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 tsp pepper.
- Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
- Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
- Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
- Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
- Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken.
- Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 – 10 minutes.
- Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.