Crispy Lemon Chicken Romano with a golden cheesy crust and a bright citrus sauce.

Scale

4 chicken cutlets

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/2 cup grated Romano cheese

1/3 cup breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

2 large eggs

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup chicken broth

2 tablespoons lemon juice

1 teaspoon lemon zest

1 tablespoon fresh parsley, chopped

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1. Season chicken with salt and pepper.

2. Whisk eggs with lemon juice and zest.

3. Mix Romano, breadcrumbs, and seasonings.

4. Dip chicken into egg mixture then coat with breadcrumb mixture.

5. Heat olive oil in skillet and cook chicken until golden.

6. Melt butter with oil and sauté garlic.

7. Add broth, lemon juice, and lemon zest.

8. Simmer sauce then return chicken to pan.

9. Coat chicken in sauce and garnish with parsley.

Use thin cutlets for best crispiness.

Romano cheese gives a sharper flavor than Parmesan.

Add chili flakes for a spicy variation.