Ingredients
- Chicken breasts, boneless, skinless: 2, about 6 oz each
- All-purpose flour: 1/2 cup
- Grated Romano cheese: 1/2 cup
- Eggs: 2 large
- Lemon juice: 1/4 cup, fresh
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Chicken broth: 1/2 cup
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness.
- Step 2: In a shallow dish, combine flour and Romano cheese. In a separate shallow dish, whisk eggs and lemon juice together.
- Step 3: Dredge each chicken breast in the flour mixture, then dip in the egg mixture, ensuring both sides are coated.
- Step 4: Heat olive oil and butter in a large skillet over medium heat.
- Step 5: Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove chicken from skillet and set aside. Add chicken broth to the skillet and scrape up any browned bits. Simmer for 2-3 minutes to reduce slightly and create a pan sauce. Spoon sauce over chicken and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken gently in a skillet with a splash of chicken broth to maintain moisture.
- Serve this Lemon Chicken Romano with a side of steamed asparagus or your favorite pasta for a complete meal.
- To prevent the flour mixture from clumping, ensure the chicken breasts are lightly coated and shake off any excess before dipping in the egg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American