Description
A delightful dish that combines juicy chicken with a crispy Romano cheese crust and a bright lemony flavor, perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup freshly grated Romano cheese
- 3 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 lemons
- Salt and pepper to taste
Instructions
- Pat dry the chicken breasts and season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat in Romano cheese.
- Heat olive oil in a skillet over medium heat until shimmering.
- Add the chicken pieces without overcrowding the pan and cook for about 5-7 minutes per side until golden brown and cooked through.
- Remove chicken to a paper towel-lined plate to absorb excess oil.
- In the same pan, sauté minced garlic until fragrant, then stir in lemon juice and zest for a quick sauce.
- Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.
Notes
For extra flavor, consider adding herbs like parsley or thyme into the cheese mixture. Make sure your oil is hot enough before adding the chicken for a crispy crust.