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chicken Romano

Chicken Romano: 30-Minute Parmesan-Crusted Chicken

Golden, crispy chicken cutlets coated in Parmesan and Romano cheese, pan-fried to perfection and topped with a bright lemon butter sauce. This restaurant-quality dish comes together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (1.5 lbs), pounded to ½ inch
  • 1 cup grated Parmesan cheese
  • ½ cup grated Romano cheese
  • 1 cup Italian breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon black pepper
  • 2 large eggs beaten
  • ½ cup all-purpose flour
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • For the Lemon Butter Sauce:
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • Juice of 1 lemon 3 tablespoons
  • ¼ cup chicken broth
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large cast iron skillet
  • Meat mallet
  • Three shallow bowls
  • Wire rack
  • Instant-read thermometer

Method
 

  1. Pound chicken to ½-inch thickness and pat completely dry with paper towels.
  2. Set up three-bowl breading station: flour, beaten eggs, and cheese-herb mixture.
  3. Dredge chicken in flour (shake off excess), dip in egg, then press firmly into cheese mixture. Let rest 5-10 minutes.
  4. Heat 2 tbsp butter + 1 tbsp olive oil in skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and internal temp reaches 165°F. Transfer to wire rack.
  5. Make sauce in same skillet: melt butter, sauté garlic 30 seconds, add lemon juice and broth, simmer 2-3 minutes. Stir in parsley.
  6. Drizzle sauce over chicken and serve immediately.

Notes

Chef's Tips:
  • No Romano? Use all Parmesan + ¼ tsp extra salt.
  • Gluten-free: Use GF breadcrumbs and flour.
  • Spicy: Add ½ tsp red pepper flakes to breading.
  • Freeze raw, breaded cutlets flat, then transfer to freezer bag. Cook from frozen—add 3-4 minutes per side.
Reheating:
  • Store leftovers 3 days in airtight container.
  • Reheat at 375°F for 10 minutes on wire rack. Never microwave—crust will turn soggy.
Nutrition:
  • Calories: 485
  • Protein: 42g
  • Carbohydrates: 18g
  • Fat: 27g
  • Saturated Fat: 14g
  • Sodium: 820mg
  • Fiber: 1g
  • Sugar: 1g