Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Golden Parmesan-Crusted Chicken Romano with Bright Lemon Butter Sauce

Crispy, golden chicken cutlets coated in a savory Parmesan-Romano crust, served with a bright and tangy lemon butter sauce. A perfect weeknight dinner that’s both elegant and comforting.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup finely grated Romano cheese
  • 1/2 cup Italian-style breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • For the Lemon Butter Sauce:
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
  3. Set up a breading station: Place flour in a shallow dish. In another dish, whisk eggs and water. In a third dish, combine Romano cheese, breadcrumbs, Italian seasoning, garlic powder, and salt.
  4. Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Then coat with the cheese-breadcrumb mixture, pressing gently to adhere.
  5. Heat a large skillet over medium-high heat and add a couple of tablespoons of oil. Cook chicken for 2-3 minutes per side until golden brown (not fully cooked).
  6. Transfer the chicken to the prepared baking sheet and bake for 10-15 minutes, or until cooked through and internal temperature reaches 165°F.
  7. While chicken bakes, make the sauce: In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
  8. Add chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3-5 minutes until slightly reduced. Stir in parsley and season with salt and pepper.
  9. Serve chicken with the lemon butter sauce spooned over the top. Enjoy!

Notes

For extra flavor, you can add 1/4 cup of freshly grated Parmesan cheese to the breadcrumb mixture. If you prefer a lighter sauce, reduce the butter to 1/4 cup and add more broth.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: Italian-American

Nutrition

  • Calories: 520
  • Sugar: 2g
  • Fat: 28g
  • Carbohydrates: 20g
  • Protein: 36g