Ingredients

1.5 lbs boneless, skinless chicken breasts (about 2 large, sliced horizontally or pounded to 1/2-inch thickness)

1/2 cup all-purpose flour

1/4 cup Pecorino Romano cheese (finely grated)

1 tsp kosher salt (divided)

1/2 tsp black pepper (divided)

2 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic (minced)

1 cup chicken broth

1/4 cup fresh lemon juice (freshly squeezed)

2 tbsp fresh parsley (chopped, for garnish)

Instructions

Step 1: If your chicken breasts are thick, slice them horizontally to create thinner cutlets or place them between two pieces of plastic wrap and pound them to about 1/2-inch thickness. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 2: In a shallow dish, whisk together the flour, grated Pecorino Romano, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Dredge each chicken cutlet in the mixture, coating evenly and shaking off any excess.

Step 3: Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the chicken in a single layer without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken and keep warm tented with foil.

Step 4: Reduce heat to medium and add minced garlic to the skillet. Cook for about 30 seconds, stirring constantly until fragrant, being careful not to burn it.

Step 5: Pour in chicken broth and fresh lemon juice, scraping up any browned bits from the pan with a wooden spoon. Simmer for 3-5 minutes until the sauce slightly reduces and thickens.

Step 6: Return chicken cutlets to the skillet and spoon sauce over them to coat. Let the chicken warm through for 1-2 minutes. Garnish with chopped fresh parsley before serving.

Tips & Variations

For an extra crispy crust, finely grate the Pecorino Romano yourself and toss the flour mixture gently before dredging.

Use fresh lemon juice for the brightest flavor; bottled lemon juice can be more acidic and less vibrant.

Try adding a pinch of red pepper flakes to the sauce for a subtle heat.

Serve this dish with a side of roasted vegetables or a light pasta tossed in olive oil and garlic.

FAQs

Can I use other cheeses instead of Pecorino Romano?

Yes, Parmesan cheese is a great substitute and will offer a similar salty, nutty flavor, though Pecorino Romano has a sharper taste that complements the lemon well.

What can I do if I don’t have chicken broth?

If you don’t have chicken broth on hand, vegetable broth or even water with a touch of salt can be used. The flavor will be milder, so consider adding a little extra seasoning to the sauce.