Lemon Chicken Romano with Lemon Butter Sauce
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Thin chicken cutlets‚ sliced or pounded to a thickness of about 1/4 inch‚ keep the Romano-Parmesan coating from burning․ Thinner chicken will keep Romano-Parmesan from cooking more quickly than the chicken․ Lemon Chicken Romano is one recipe that features chicken with a Romano-Parmesan coating and lemon butter sauce to complement the Romano-Parmesan topping․
I buy Pecorino Romano and Parmesan cheese‚ grate the cheese‚ and cook it‚ the wheel shape and low moisture content of the cheese give the Pecorino Romano and Parmesan cheese a good caramelized flavor when cooked on the stove․ I find some strands of grated Pecorino Romano and Parmesan cheese stick to the cutlets․ I like the salty Pecorino Romano against the lemon․
Fry cutlets in a large pan‚ leaving space around each cutlet so they don't steam and so the coating will be brown and crispy without soaking the chicken․ Remove the cutlets from the large pan and place them on a rack before making the sauce․ Fry the cutlets in small batches in a smaller pan‚ letting the oil return to a shimmer between batches․
To make the sauce‚ I add wine and scrape the pan to release browned particles․ Take the pan off the heat and add cold butter‚ one slice at a time․ Stirring at the end of cooking helps create a sauce that adheres to the chicken․ Add parsley and lemon slices to the platter for serving․ Season the sauce after adding butter․
Why you'll love this recipe
- Freshly grated Romano and Parmesan cheese cook more evenly and create a seasoned crust on chicken cutlets than packaged cheese․
- Thin slices of chicken enable the cheese to cook and brown without leaving the chicken underdone․
- Freshly squeezed lemon juice gives the butter sauce a lemony taste․ One or two lemons will be enough lemon juice for the recipe․
- Dry white wine helps remove the browned bits from the pan and adds flavor to the dish‚ giving it a similar flavor profile to pan-browned ingredients․
- Parsley is used as an ingredient in coatings and as a garnish․ One bunch of parsley can be used as a garnish for the whole dish․
- Olive oil and butter flavor the cooking oil and aid in browning the cutlets․
Ingredients
- •1 ½ lb boneless skinless chicken breasts (sliced into thin cutlets, about 1/4-inch thick)
- •½ cup all-purpose flour
- •2 large eggs (lightly beaten)
- •½ cup Pecorino Romano cheese (grated)
- •½ cup Parmesan cheese (grated)
- •1 tsp dried parsley
- •1 tsp salt (or to taste)
- •½ tsp black pepper (or to taste)
- •2 tbsp olive oil
- •1 tbsp unsalted butter
- •2 cloves garlic (minced)
- •¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- •½ cup chicken broth (low-sodium)
- •¼ cup fresh lemon juice (from 1-2 lemons)
- •3 tbsp cold unsalted butter (cut into pieces)
- •2 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Set out three shallow dishes. Mix the flour, salt, and black pepper in the first dish, whisk the eggs in the second, and combine the Romano, Parmesan, and dried parsley in the third.
- 2
Pat the chicken cutlets dry. Coat each cutlet in the flour mixture, dip it in the egg, then press it firmly into the cheese mixture on both sides.
- 3
Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden and cooked through, working in batches if needed, then transfer it to a wire rack.
- 4
Reduce the skillet heat to medium. Add the minced garlic and cook for 30 seconds.
- 5
Pour in the white wine, scrape up the browned bits, and simmer until the wine reduces by half.
- 6
Stir in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 2-3 minutes.
- 7
Remove the skillet from the heat and whisk in the cold butter pieces until the sauce is smooth. Stir in the fresh parsley.
- 8
Pour the lemon butter sauce over the chicken and serve immediately.
FAQ
Nutrition (per serving)
Calories
550
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