Description
Lemon Chicken Romano is a quick and flavorful dish featuring tender chicken cutlets coated in a Pecorino Romano and flour mixture, seared to golden perfection, and served with a tangy lemon and garlic sauce. This Italian-inspired recipe balances rich, savory, and bright citrus notes, making it an easy yet elegant meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken breasts (about 2 large, sliced horizontally or pounded to 1/2-inch thickness)
Coating
- 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)
For Cooking
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
Sauce
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (freshly squeezed)
Garnish
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Prepare the Chicken: If your chicken breasts are thick, slice them horizontally to make thinner cutlets or place them between two pieces of plastic wrap and gently pound them until they are about 1/2-inch thick for even cooking.
- Pound and Season Chicken: Season both sides of the chicken cutlets with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper evenly to enhance flavor before coating.
- Dredge Chicken: In a shallow dish, whisk together the all-purpose flour, grated Pecorino Romano cheese, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Coat each chicken cutlet thoroughly in this mixture, then shake off any excess flour to ensure a crispy finish.
- Sear Chicken: Heat olive oil and unsalted butter together in a large skillet over medium-high heat. Once the butter melts and starts sizzling, add the chicken cutlets in a single layer without overcrowding the pan. Cook each side for 3-4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken and keep warm covered loosely with foil.
- Sauté Garlic: Reduce the skillet heat to medium, add minced garlic, and cook for about 30 seconds while stirring constantly to release its aroma. Avoid burning the garlic for the best flavor.
- Deglaze and Simmer: Pour in the chicken broth and fresh lemon juice into the skillet. Scrape up the brown bits from the bottom of the pan with a wooden spoon for added flavor. Let the sauce simmer for 3-5 minutes until it reduces slightly and thickens.
- Finish Dish: Return the cooked chicken to the skillet, spoon the lemon-garlic sauce over the cutlets, and let them warm through for 1-2 minutes. Garnish with freshly chopped parsley before serving to add a fresh herbal note.
Notes
- To ensure tender chicken, pound the breasts evenly to avoid uneven cooking.
- Use freshly grated Pecorino Romano cheese for the best flavor and texture in the coating.
- If chicken breasts are very large, consider slicing into smaller cutlets for more manageable portions.
- Adjust the lemon juice to taste for a more or less tangy sauce.
- This dish pairs well with a side of sautéed vegetables, pasta, or a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Lemon Chicken, Pecorino Romano, Chicken Cutlets, Garlic Sauce, Italian Chicken Recipe, Quick Dinner, Pan-Fried Chicken
