Hey y'all! If you're craving something crispy, cheesy, and wonderfully tangy, this Zesty Lemon Chicken Romano Recipe is your new weeknight hero. Golden pan-fried cutlets get showered in a bright lemon-caper butter sauce with nutty Romano that’s equally perfect for family dinners or date night. Let’s get cooking!
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yield: Serves 4
Why You'll Love This Zesty Lemon Chicken Romano Recipe
- Crispy, cheesy crust meets a tangy lemon-caper sauce for the perfect savory-citrus balance.
- Quick enough for busy nights yet impressive enough for guests.
- Uses simple pantry staples and fresh lemons for maximum flavor payoff.
- Versatile: serve over pasta, salad, or roasted veggies for an easy win.
- Make-ahead friendly with great leftover potential.
Ingredients for Zesty Lemon Chicken Romano
- 4 boneless, skinless chicken breasts (about 1.5 lb/680 g), halved horizontally and pounded to ½ inch thick
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ cup (60 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- 2 large eggs
- 1 tablespoon water
- 1 cup (55 g) panko breadcrumbs (or Italian-style breadcrumbs)
- ¾ cup (75 g) finely grated Pecorino Romano cheese
- 1 tablespoon finely grated lemon zest (from 1–2 lemons)
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon red pepper flakes (optional)
- 4 tablespoons olive oil, divided (plus more as needed)
- 2 tablespoons unsalted butter
- ½ cup dry white wine (or chicken broth)
- ¾ cup low-sodium chicken broth
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Lemon wedges, for serving
How to Make Zesty Lemon Chicken Romano Recipe
Step 1: Prep the Lemon Chicken Romano
- Preheat oven to 400°F (204°C). Line a baking sheet with foil and set a wire rack on top.
- Pound chicken to an even ½ inch thickness. Pat dry and season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2: Set Up Your Romano Breading Station
- In a shallow dish, combine flour and cornstarch.
- In a second dish, whisk eggs with 1 tablespoon water.
- In a third dish, mix panko, Pecorino Romano, lemon zest, garlic powder, paprika, red pepper flakes, and remaining ½ teaspoon salt and ¼ teaspoon pepper.
Step 3: Bread the Cutlets for Zesty Lemon Chicken
- Coat chicken in flour mixture, shaking off excess.
- Dip in egg, letting excess drip.
- Press into the panko-Romano mixture until well coated. Set on a plate for 5–10 minutes to help the crust adhere.
Step 4: Pan-Fry to Golden Perfection
- Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat until shimmering.
- Cook 2 cutlets at a time for 3–4 minutes per side, until deeply golden and the internal temperature is 160°F (71°C). Transfer to the wire rack and keep warm in the oven. Repeat with remaining oil and cutlets. Finish in the oven for 6–8 minutes total, or until chicken reaches 165°F (74°C).
Step 5: Make the Zesty Lemon Romano Sauce
- In the same skillet over medium heat, melt butter. Add wine (or broth), scraping up browned bits; simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth, lemon juice, and capers; simmer 3–4 minutes until slightly thickened and glossy.
- Turn off heat and stir in parsley. Taste and season with a pinch of salt or pepper if needed.
Step 6: Finish & Serve the Lemon Chicken Romano
- Transfer cutlets to plates. Spoon sauce over the top (don’t drown them so the crust stays crisp).
- Serve immediately with extra lemon wedges and a shower of Romano, if you like.
Chef's Notes for Lemon Chicken Romano
- Use finely grated Pecorino Romano (a Microplane works great) so it melts into the crust instead of clumping.
- Resting breaded cutlets 5–10 minutes before frying helps the coating stick and crisp.
- Always cook chicken to a safe 165°F (74°C). See official guidance here: FoodSafety.gov.
Variations: Spin Your Lemon Chicken Romano
- Baked Version: Brush cutlets lightly with oil, bake at 425°F (218°C) on a wire rack for 14–18 minutes until crisp and 165°F, then top with sauce.
- Gluten-Free: Swap flour for fine rice flour and use gluten-free panko; fry as directed.
- Creamy Lemon Romano: Stir ¼ cup heavy cream into the sauce after it reduces; simmer 1 minute for a silky finish.
Required Equipment for Zesty Lemon Chicken Romano
- Large heavy skillet (12-inch preferred)
- Baking sheet + wire rack
- Meat mallet or rolling pin
- Instant-read thermometer
- Microplane/zester
- Tongs and spatula
- Three shallow bowls for dredging
Storage for Lemon Chicken Romano
Refrigerate cooled cutlets and sauce separately in airtight containers for up to 3–4 days. Reheat cutlets on a wire rack at 375°F (190°C) for 10–12 minutes until hot and crisp; warm sauce gently in a small saucepan. Freeze cutlets (without sauce) up to 2 months; reheat from frozen at 375°F (190°C) for 18–22 minutes. Sauce can be frozen up to 2 months; thaw overnight and reheat gently.
Serving & Pairings for Zesty Lemon Chicken Romano
- Twirl it with buttered angel hair or spaghetti aglio e olio.
- Serve over arugula with shaved Romano and cherry tomatoes for a bright salad plate.
- Roasted asparagus, garlic green beans, or lemony broccolini on the side.
- Wine: Pinot Grigio, Vermentino, or Sauvignon Blanc; non-alcoholic: sparkling water with lemon.
Pro Tips for the Zesty Lemon Chicken Romano Recipe
- Mix flour with a bit of cornstarch for extra shatter-crisp crust, and don’t crowd the pan so steam doesn’t sog out the coating.
- Maintain medium to medium-high heat; the oil should lightly sizzle on contact—aim for about 350°F (177°C) surface temp for even browning.
- For flawless breading technique and crispiness science, see this guide: Serious Eats Pan-Fried Cutlets.
FAQs: Zesty Lemon Chicken Romano Recipe
Can I use Parmesan instead of Romano? Yes—Parmigiano-Reggiano works well, though it’s milder and a touch sweeter; you may want to add a pinch more salt to the crust.
How do I keep the coating from getting soggy? Rest breaded cutlets before frying, fry hot and in batches, drain on a wire rack (not paper towels), and spoon sauce on top just before serving.
Is this dish healthy? It’s a balanced indulgence; lemons bring vitamin C and brightness—learn more about lemon benefits here: Healthline on Lemons.