Name: Lemon Chicken Romano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts, halved into 8 thin cutlets; Salt and black pepper; 1/2 cup all-purpose flour; 3 large eggs, beaten with 1 tablespoon water; 1 cup finely grated Romano cheese; 3/4 cup panko breadcrumbs; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 3/4 cup low-sodium chicken stock; 1/3 cup fresh lemon juice; Zest of 1 lemon; 1/2 cup heavy cream (optional); 1/3 cup finely grated Romano cheese; 2 tablespoons chopped fresh parsley

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I take tender, thin chicken cutlets, coat them in a Romano-forward crust, pan-sear until crisp and golden, then toss everything in a bright lemony pan sauce that’s silky enough to spoon over pasta or potatoes. I love how the sharp cheese crust balances the sunny lemon and turns a simple skillet dinner into something company-worthy.

Lemon Chicken Romano

Why You’ll Love This Recipe

I use everyday ingredients, keep the steps straightforward, and finish with a sauce that tastes restaurant-level without the fuss. I get juicy chicken, a shattering cheesy crust, and a zippy lemon finish that wakes up the whole plate. I also love that I can pan-fry or bake/air-fry, and I can make the sauce as light or creamy as I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, halved horizontally into 8 thin cutlets
salt and black pepper
1/2 cup all-purpose flour
3 large eggs, beaten with 1 tablespoon water
1 cup finely grated Romano cheese
3/4 cup panko breadcrumbs (very fine)
2 tablespoons olive oil
2 tablespoons unsalted butter

Lemon Romano sauce

2 tablespoons unsalted butter
3 cloves garlic, minced
3/4 cup low-sodium chicken stock
1/3 cup fresh lemon juice (plus zest of 1 lemon)
1/2 cup heavy cream (optional for a creamier finish)
1/3 cup finely grated Romano cheese
2 tablespoons chopped fresh parsley

Directions

I prep the chicken: I pat the cutlets dry and season both sides with salt and pepper. I set up three shallow dishes—flour; beaten eggs; Romano mixed with panko.
I bread: I dredge each cutlet in flour (shake off excess), dip in egg, then press into the Romano–panko mix so it adheres. I set breaded pieces on a rack for 5–10 minutes to help the coating set.
I pan-sear: In a large skillet over medium to medium-high heat, I melt 2 tablespoons butter with 2 tablespoons olive oil. I cook cutlets in batches 2–3 minutes per side until deep golden and just cooked through (165°F/74°C). I transfer to a plate and tent with foil.
I build the sauce: In the same skillet over medium heat, I add 2 tablespoons butter and the garlic; I cook 30 seconds. I pour in stock, lemon juice, and zest, scraping up the browned bits; I simmer 2–3 minutes to reduce slightly. If I want it creamy, I stir in the cream; I simmer 1–2 minutes more, then whisk in the Romano until smooth.
I finish: I return the cutlets (and any juices) to the pan, spoon sauce over the top, simmer 1 minute, and scatter with parsley. I serve right away.

Servings and timing

I plan on 4 servings (2 cutlets each). I set aside about 15 minutes to prep and 20 minutes to cook, for roughly 35 minutes total.

Variations

I go lighter by skipping the cream and finishing the sauce with a knob of butter off the heat.
I add briny pop with 1–2 tablespoons capers in the sauce.
I swap Romano for Parmesan (or use half and half) if that’s what I have.
I bake/air-fry: I mist breaded cutlets with oil and bake at 425°F (220°C) on a rack for 12–15 minutes (flip once), or air-fry at 390°F (200°C) for 8–12 minutes, until crisp and cooked through; I make the sauce on the stove and toss to coat.
I use chicken thighs pounded thin for extra juiciness (add 1–2 minutes more per side).

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I warm cutlets on a rack at 350°F (175°C) for 8–10 minutes (or air-fry at 360°F/180°C for 4–6 minutes) until the crust re-crispens, then I warm the sauce gently in a skillet and combine. I freeze cutlets (without sauce) up to 2 months; I thaw overnight and re-crisp as above.

FAQs

Can I make this gluten-free?

I do— I use a 1:1 gluten-free flour blend and gluten-free panko, and I double-check that my stock is gluten-free.

How do I keep the coating from slipping off?

I press the cheese crumb firmly onto the cutlets, rest them 5–10 minutes before cooking, and avoid overcrowding the pan so the crust can set.

What if my sauce turns too tangy?

I whisk in another splash of stock, a teaspoon of honey, or an extra tablespoon of cream to balance the acidity.

Can I skip the panko and use only Romano?

I can— the all-cheese crust is delicious but more delicate. I pan-sear over slightly lower heat and flip carefully.

What should I serve with it?

I love it over angel hair or orzo, with roasted asparagus or a simple arugula salad to soak up the lemony sauce.

Conclusion

I love how Lemon Chicken Romano turns weeknight staples into a crisp, cheesy cutlet with a bright, buttery lemon sauce. I keep the technique simple, lean on Romano for big flavor, and finish with parsley so the plate looks as good as it tastes.