Description
This crispy, cheesy, lemony masterpiece is the quick dinner win you’ve been craving—perfect for weeknights or fancy-feeling weekends!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt & pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup grated Romano cheese
- 1/4 cup breadcrumbs
- 3 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup chicken broth
- 2 tbsp chopped fresh parsley
- Lemon slices for garnish
Instructions
- Pound chicken breasts to even thickness. Season with salt and pepper.
- Dredge chicken in flour, dip in beaten egg, then coat with a mix of Romano cheese and breadcrumbs.
- In a skillet, heat olive oil and butter. Cook chicken over medium heat 4–5 minutes per side until golden and cooked through.
- Add lemon juice, zest, and chicken broth to the pan. Simmer 2–3 minutes, scraping up those golden bits.
- Spoon sauce over chicken, sprinkle with fresh parsley, and garnish with lemon slices. Serve with mashed potatoes, pasta, or a crisp salad.
Notes
- Pounding the chicken ensures even cooking.
- Use freshly grated Romano cheese for the best flavor.
- Adjust lemon juice to taste for a more or less tangy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 150mg