Lemon Chicken Romano
A crispy skillet-to-oven chicken dish with a cheese and breadcrumb crust, brightened by lemon juice for a delightful weeknight meal.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Pound or slice very thick breasts for even cooking.
- 1 cup Romano cheese, grated Optional swap: grated Parmesan for a milder flavor.
- 1 cup breadcrumbs Use panko for crunch or plain dried breadcrumbs for density.
- 2 pieces eggs, beaten You can use 2 egg whites for less fat but whole eggs help adhere the coating.
- 1 piece lemon, juiced Fresh juice is best; bottled juice has less brightness.
- to taste salt and pepper Season the chicken and breading mix lightly.
- olive oil for frying Can substitute with a neutral oil for higher heat.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat chicken breasts dry and season lightly with salt and pepper. Set up a breading station.
Mixing
- In a shallow bowl, combine 1 cup grated Romano cheese, 1 cup breadcrumbs, and a pinch of salt and pepper.
Coating
- Dip each chicken breast into the beaten eggs, then press into the Romano-breadcrumb mixture until well coated.
Pan-searing
- Heat olive oil in a skillet over medium heat. Cook the coated chicken breasts for about 3–4 minutes per side until golden.
Baking
- Transfer the seared chicken to a baking dish, drizzle with lemon juice, and bake for about 20 minutes or until the chicken is cooked through.
Serving
- Let the chicken rest for 3–5 minutes before serving to lock in juices.
Notes
This dish pairs beautifully with roasted vegetables or a simple salad. Adjust cooking time for thicker chicken pieces and use a meat thermometer to ensure it's fully cooked.