Crusted Chicken Romano with Lemon Butter – Easy Recipe!

This Easy Crusted Chicken Romano Recipe is a tender, juicy chicken cutlet pounded, coated with Romano and Parmesan Cheese, and sauteed in lemon butter sauce. This simple, delicious recipe with a crispy coating is packed with flavor and tastes lovely! It’s a recipe you and your whole family will enjoy.

We love our chicken recipes, and I always look for new ones. This recipe is one of my husband’s favorite. The chicken is very tender, juicy, crispy, and cheesy on the outside. It pairs well with pasta, potatoes, or sauteed green beans. Other chicken recipes you might enjoy on Delectable Food Life are Chicken Cacciatore and Honey Turmeric Chicken Thighs.

What is Crusted Chicken Romano?

This classic Italian Chicken dish is similar to Chicken Parmesan with Pecorino Romano Cheese. Romano Cheese is a firm, strong cheese made with sheep milk. Its unique flavor makes this dish taste special, especially with butter and lemon that mellow it’s taste. It’s an easy chicken recipe that reminds me of an elegant Italian rendition of fried chicken.

What’s Special About This Chicken Romano Recipe

• It’s crispy on the outside and tender inside
• The juicy chicken cutlets taste great with a variety of side dishes
• It’s our favorite Chicken Romano Recipe
• It’s beautiful with vegetables, a side salad or a variety of pasta sauces, including Marinara Sauce.
• Easy Ingredients from your local grocery store
• Gluten-Free
• Company Worthy
• Easy Recipe
• Lots of crispy, cheesy goodness!

Ingredients for This Easy Chicken Romano Recipe

• Thin Chicken Breasts or Split Pounded Chicken Breasts
• Gluten-free rice Flour, GF Panko Crumbs or Almond Flour
• Fresh Lemons
• Olive Oil
• Butter
• Grated Parmesan Cheese or Asiago Cheese
• Grated Pecorino Romano Cheese
• Eggs
• Sea Salt and Black Pepper
• Fresh Parsley

Step-by-Step Instructions for Chicken Romano Recipe with Parmesan Cheese and Lemon Butter

Preheat the Oven to 350 degrees F.

1. If your chicken breasts are not thin, make cutlets and pound. Place the split, boneless, skinless chicken breasts in a large ziplock bag and pound with a wooden mallet until about 1/8 inch thick.
2. Pat the chicken dry with a paper towel. On both sides, sprinkle thin cutlets with Sea Salt and Fresh Cracked Black pepper.
3. Place Rice Flour or Panko in the first bowl of a large shallow dish. Dredge Chicken in Panko Breadcrumbs until well coated on both sides.
4. Heat a shallow Frying pan to medium heat.
5. Beat three eggs and mix with Parmesan and Romano Cheese in a large bowl. I grated my Romano Cheese in the Blender.
6. Dip Floured Chicken in the Egg Cheese Mixture. Coat well.
7. Swirl Olive Oil and Butter in a Saute Pan. Add chicken pieces to the pan and saute for 2-3 minutes on each side until golden brown.
8. After all the breaded chicken cutlets are sauteed, add to a large baking dish coated with a teaspoon of Olive Oil and bake until chicken is done- about 10 minutes. I spread thinly sliced lemons on the bottom of the baking pan under the chicken. The chicken will be white inside when you cut it, and the internal temperature of the chicken will be 165.
9. While the Chicken Pieces are in the oven, In the same Saute Pan, Melt One Tablespoon of Butter and One Tablespoon of Olive Oil and swirl with the juice of One Whole Lemon. We added a small splash of good white wine (a few tablespoons).
10. Pour Lemon Butter Mixture, Cracked Pepper and Fresh, Finely Chopped Parsley over the Chicken. Serve with Lemon Wedges, Pasta or Roasted Potatoes, and a side Salad. Enjoy!
11. Storage – After the chicken comes to room temperature, you can store it in an airtight container in the refrigerator.

Tips and Tricks for Success

• Pound the chicken to 1/4 thickness (unless you purchased split breasts)
• Dredge the chicken pieces well in the flour and shake off excess
• Coat the chicken thoroughly with the egg cheese batter on both sides before adding it to saute pan.

FAQ About Crusted Chicken Romano Recipe

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Easy Crusted Chicken Romano with Lemon Butter

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This Easy Crusted Chicken Romano Recipe is a tender, juicy chicken cutlet pounded, coated with Romano and Parmesan Cheese, and sauteed in lemon butter sauce. This simple, delicious recipe with a crispy coating is packed with flavor and tastes lovely!

• Author: Sherie Friedlander
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Bake and Saute
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

2 Large, Thin Chicken Breasts or Split Pounded Chicken Breasts

1 Cup Gluten-free Rice Flour, GF Panko or Almond Flour

2–3 Lemons

2 Tablespoons Olive Oil

2 Tablespoons Butter

1/4 Cup Parmesan Cheese or Asiago Cheese

1 Cup Grated Pecorino Romano Cheese

3 Eggs Beaten

1/4 Teaspoon Sea Salt

Fresh Cracked Black Pepper

1/4 Cup Fresh Parsley – finely chopped

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Instructions

 

1. If your chicken breasts are not thin, make cutlets and pound. Place the split, boneless, skinless chicken breasts in a large ziplock bag and pounded with a wooden mallet until about 1/8 inch thick.
2. Pat chicken dry with a paper towel. Sprinkle thin cutlets with Sea Salt and Fresh Cracked Black pepper on both sides.
3. Place Rice Flour or Panko in the first bowl in a Large Shallow Dish. Dredge Chicken with Panko Bread Crumbs until well coated on both sides.
4. Heat a shallow Frying pan to medium heat.
5. Beat three eggs and mix with Parmesan and Romano Cheese in a large bowl. I grated my Romano Cheese in the Blender.
6. Dip Floured Chicken in the Egg Cheese Mixture. Coat well.
7. Swirl Olive Oil and Butter in a Saute Pan. Add Chicken Pieces to Pan and Saute for 2-3 minutes on each side until light golden brown.
8. After all the breaded chicken cutlets are sauteed, add to a large baking dish coated with a teaspoon of Olive Oil and bake until chicken is done- about 10 minutes. I spread thinly sliced lemons on the bottom of the baking pan under the chicken. The chicken will be white inside when you cut it, and the internal temperature of the chicken will be 165.
9. While the Chicken Pieces are in the oven, In the same Saute Pan, Melt One Tablespoon of Butter and One Tablespoon of Olive Oil and swirl with the juice of One Whole Lemon. We added a small splash of good white wine (a few tablespoons).
10. Pour Lemon Butter Mixture, Cracked Pepper, and Fresh, Finely Chopped Parsley over the Chicken. Serve with Lemon Wedges, Pasta or Roasted Potatoes, and a side Salad. Enjoy!
11. Storage – After the chicken comes to room temperature, Store it in an airtight container in the refrigerator.

 

 

 

Notes

Storage – After the chicken comes to room temperature, Store it in an airtight container in the refrigerator.

Note – We always double this recipe as it’s delicious the next day!