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Lemon Chicken Romano

Crispy breaded chicken cutlets coated in Romano cheese and finished with a bright, creamy lemon sauce. A restaurant-quality chicken dinner that’s perfect for weeknights or guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 large boneless skinless chicken breasts butterflied + pounded thin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs Italian or panko
  • 3/4 cup finely grated Romano cheese plus extra for serving
  • 3 tbsp olive oil or mix with butter
  • Lemon Romano Sauce
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/3 cup grated Romano or Parmesan cheese
  • 2 tbsp chopped parsley
  • Salt and pepper to taste

Method
 

  1. Prep the chicken: Split each chicken breast horizontally and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. Bread: Place flour in one bowl, eggs in a second, and breadcrumbs mixed with Romano cheese in a third. Dredge chicken in flour, dip in eggs, then press into breadcrumb mixture.
  3. Pan-sear: Heat oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a rack or plate.
  4. Start the sauce: Reduce heat to medium. Add butter and garlic to the skillet; cook 30 seconds.
  5. Deglaze: Pour in broth, scraping any browned bits. Stir in lemon zest and juice.
  6. Make it creamy: Add cream and simmer gently 3–4 minutes until slightly thickened.
  7. Finish: Whisk in Romano, then parsley. Season with salt and pepper to taste.
  8. Combine: Return chicken to the pan and spoon sauce over the top. Serve immediately.

Notes

Pound chicken thin for fast, even cooking.
Don’t boil the sauce — gentle simmer keeps it silky.
Substitute turkey cutlets if you want to turn this into one of your favorite turkey dishes.
Serve over pasta, rice, or with roasted vegetables.
Leftovers reheat best on the stovetop over low heat.