Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Romano cheese
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1/4 cup chicken broth
- 1/4 cup olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to 1/2 inch thickness and zest one lemon.
- Set up a dredging station with flour, eggs, and Romano cheese.
- Coat chicken in flour, dip in egg, then coat with cheese mixture.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 4-5 minutes on each side until golden brown.
- Make the sauce by adding broth and lemon juice to the skillet, simmer for 2-3 minutes.
- Return chicken to the skillet, coat in sauce, and adjust seasoning.
- Serve garnished with parsley and remaining sauce.
Notes
- Adjust lemon juice and seasoning to taste.
- Serve immediately for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Lemon Chicken, Chicken Romano, Italian Chicken Recipe