Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- All-purpose flour: 1/2 cup
- Grated Romano cheese: 1/2 cup
- Eggs: 2 large
- Lemon juice: 1/4 cup, fresh
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Chicken broth: 1/4 cup
Instructions
- Step 1: Pound the chicken breasts to 1/4-inch thickness. Cut each breast in half, creating 4 cutlets.
- Step 2: In a shallow dish, whisk the eggs with lemon juice. In another shallow dish, combine the flour and Romano cheese.
- Step 3: Dredge each chicken cutlet in the flour and cheese mixture, then dip into the egg mixture, ensuring both sides are coated well.
- Step 4: Heat butter and olive oil in a large skillet over medium-high heat.
- Step 5: Add the chicken cutlets to the skillet in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; cook in batches if needed.
- Step 6: Remove the chicken from the skillet and place it on a plate. Pour chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer for about 1 minute to create a light sauce. Serve the sauce over the chicken.
Notes
- Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium-low heat with a splash of chicken broth to prevent drying.
- Serve this dish with a side of steamed asparagus or a simple pasta tossed with olive oil and Parmesan cheese for a complete meal.
- Pounding the chicken to an even thickness ensures quick and even cooking, resulting in more tender and flavorful cutlets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American