Description
Lemon Chicken Romano features tender, thinly pounded chicken breasts coated in a crispy pecorino romano cheese crust, sautéed to golden perfection and served with a tangy lemon butter sauce infused with garlic and a hint of red pepper flakes. This quick and flavorful dish is perfect for a weeknight dinner and offers a delightful balance of savory and bright citrus flavors.
Ingredients
For the Chicken:
- 2 tablespoons oil
- 1 pound boneless and skinless chicken breasts, butterflied and pounded thin
- Salt and pepper to taste
- 1/4 cup flour (use gluten-free flour for gluten-free option)
- 2 eggs, lightly beaten
- 1/4 cup pecorino romano cheese, grated
For the Lemon Butter Sauce:
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon parsley, chopped
Instructions
- Heat the oil: In a large pan, heat 2 tablespoons of oil over medium-high heat until hot but not smoking, ready for frying the chicken.
- Prepare and coat chicken: Season the butterflied and pounded chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess. Then dip in the beaten eggs mixed with grated pecorino romano cheese, making sure each piece is well coated. Shake off any excess coating.
- Fry the chicken: Carefully place the coated chicken into the hot oil and fry until it turns lightly golden brown on both sides, about 3-4 minutes per side depending on thickness. Once cooked, remove the chicken from the pan and set aside on a plate.
- Make the lemon butter sauce: In the same pan, reduce heat to medium and add 1 tablespoon butter. Once it melts and sizzles, add the chopped garlic and red pepper flakes (if using). Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add liquids and simmer: Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a boil, then reduce to a simmer. Allow the sauce to reduce and thicken slightly, about 3 minutes.
- Finish the sauce and serve: Remove the pan from heat and stir in the remaining 1 tablespoon butter and the chopped parsley to add richness and freshness. Pour or spoon the sauce over the cooked chicken and serve immediately.
Notes
- Butterflying and pounding the chicken ensures even cooking and tender texture.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Adjust the amount of red pepper flakes according to your spice preference, or omit them entirely for a mild flavor.
- Use freshly grated pecorino romano for best flavor and crispiness in the coating.
- Serve with a side of steamed vegetables or a light salad to balance the richness of the dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
