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Easy Crusted Chicken Romano with Lemon Butter

Easy Crusted Romano Chicken with Lemon Butter

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5 from 1 review

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!

Ingredients

Scale

2 Large, Thin Chicken Breasts or Split Pounded Chicken Breasts

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

23 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

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!