Crispy Lemon Chicken Romano
Thin, tender chicken cutlets in a crispy panko-Romano crust, finished with a quick lemon-butter sauce that won't turn the breading to mush. Ready in about 30 minutes.
Equipment
- 10-inch cast iron skillet or heavy-bottomed skillet
- Meat mallet or rolling pin
- 3 shallow bowls for breading station
- Tongs
- Microplane or fine grater
- Wire rack set inside a baking sheet
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts, halved lengthwise and pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 tsp salt, plus more for seasoning
- 1/2 tsp black pepper
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 3/4 cup finely grated Romano cheese (from a wedge)
- 1 large lemon, zested
For Cooking and Sauce
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup low-sodium chicken stock
- 1 large lemon, juiced
- 2 tbsp butter (for sauce)
- Fresh parsley and lemon slices for garnish
Instructions
- Prep the chicken: Place the sliced chicken breasts between two sheets of parchment paper. Pound them to an even 1/4-inch thickness. Pat them VERY dry with paper towels. Season generously on both sides with salt and pepper.
- Set up the breading station: In bowl 1, combine flour, 1 tsp salt, and 1/2 tsp black pepper. In bowl 2, beat eggs with water until uniform. In bowl 3, mix panko, Romano, and lemon zest with your fingers until evenly combined.
- Bread the chicken: Coat a cutlet in flour, shake off excess. Dip into egg wash, let excess drip off. Press firmly into panko mixture until fully covered on both sides. Place on a wire rack. Repeat with remaining cutlets. Let them rest for 5 minutes. This is the step that keeps the breading on.
- Fry the cutlets: Heat olive oil and 1 tablespoon butter in a 10-inch skillet over medium-high heat until shimmering. Add cutlets in a single layer (work in batches if needed). Cook 2-3 minutes per side until deep golden brown and cooked through. Transfer to a clean wire rack.
- Make the pan sauce: Pour off excess fat from the skillet, leaving the browned bits. Add chicken stock, lemon juice, and 2 tablespoons butter. Stir, scraping up browned bits. Simmer 1 minute until slightly thickened. Taste and adjust salt; add red pepper flakes if desired.
- Serve immediately: Spoon sauce over cutlets right before serving. Garnish with parsley and lemon slices. Do not let cutlets sit in sauce or breading will soften.
Notes
Make ahead: Bread cutlets and refrigerate up to 24 hours between parchment layers. Freeze uncooked breaded cutlets for up to 3 months; cook from frozen adding 2 minutes per side. Reheat cooked cutlets on a wire rack at 375°F for 8-10 minutes to restore crunch. Gluten-free option: Use cup-for-cup gluten-free flour and gluten-free panko. Kid-friendly: Simone likes hers with just a squeeze of lemon and buttered spaghetti — no sauce on the cutlet.