Description
A delightful dish that combines zesty lemon flavors with tender chicken and a crispy Romano cheese crust.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 cup Romano cheese, grated
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Black pepper, to taste
- Salt, to taste
Instructions
- Prepare the chicken by flattening the breasts to ensure even cooking.
- Set up the breading station with flour, egg mixture, and cheese-breadcrumb mixture.
- Bread the chicken by dredging it in flour, then egg, and finally the cheese-breadcrumb mixture.
- Cook the chicken in a skillet with olive oil over medium heat until golden brown and cooked through.
Notes
- For gluten-free, use almond flour or gluten-free breadcrumbs.
- For a dairy-free option, try nutritional yeast instead of Romano cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F until warmed through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Lemon Chicken, Romano Cheese, Chicken Recipe, Italian Cuisine