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A close-up of a pan-fried chicken cutlet with a golden-brown Romano cheese crust, ready to be sauced.

Lemon Chicken Romano: Your Guide to a Crispy, Flavorful Italian Classic

This Lemon Chicken Romano features tender, juicy chicken cutlets with a crispy Romano-Parmesan cheese crust, all smothered in a zesty lemon butter pan sauce. A restaurant-quality Italian-American classic that's surprisingly easy to make for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts about 1.5 lbs, butterflied and pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 3/4 cup freshly grated Pecorino Romano cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter for frying
For the Lemon Butter Sauce
  • 1 tbsp minced garlic about 2 cloves
  • 1/4 cup dry white wine like Pinot Grigio, or use extra chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice from about 1 large lemon
  • 3 tbsp cold unsalted butter cubed
  • 2 tbsp freshly chopped parsley for garnish

Equipment

  • 1 Large Skillet
  • 3 Shallow Dishes (for breading)
  • 1 Meat Mallet

Instructions
 

  1. Prepare the Chicken: Butterfly the chicken breasts and pound each piece to an even 1/4-inch thickness. Season both sides with salt and pepper.
  2. Set Up Breading Station: Arrange three shallow dishes. Place flour in the first, beaten eggs in the second, and the combined Romano cheese, Parmesan cheese, and black pepper in the third.
  3. Coat the Chicken: Dredge each chicken cutlet first in flour (shaking off excess), then dip in the egg wash, and finally press firmly into the cheese mixture to coat completely.
  4. Pan-Fry the Chicken: Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack.
  5. Make the Pan Sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds. Deglaze the pan with white wine, scraping up any browned bits. Allow the wine to reduce by half.
  6. Finish the Sauce: Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes. Remove from heat and swirl in the 3 tbsp of cold butter and fresh parsley until the sauce is smooth and slightly thickened.
  7. Serve: Pour the lemon butter sauce over the crispy chicken cutlets and serve immediately.

Notes

For the crispiest crust, use freshly grated cheese as pre-shredded varieties have additives that prevent a perfect coating.
Ensure your chicken cutlets are pounded to an even thickness for consistent cooking.
Serve immediately for the best texture.
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