Description
This Zesty Lemon Chicken Romano features crisp, panko-coated chicken breasts with a bright lemon sauce, making for a restaurant-quality meal in under an hour.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 1 large egg, whisked with 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- 3 cloves fresh garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 1 cup low-sodium chicken broth
- 1 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- Fresh parsley, chopped (for breadcrumbs, sauce, and garnish)
- 3 tbsp extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Butterfly each chicken breast and pound to even thickness.
- Season cutlets with salt, pepper, Parmesan cheese, and Italian seasoning.
- Set up a dredging station with flour, egg wash, and panko mixture.
- Dredge each cutlet in flour, then egg, then breadcrumbs, and chill for 15-20 minutes.
- Heat olive oil in a skillet and pan-fry cutlets until golden brown and cooked through.
- Make the lemon sauce by sautéing garlic in the same skillet, adding chicken broth, and lemon juice.
- Thicken sauce with cornstarch slurry and adjust seasoning.
- Return chicken to the skillet or serve with sauce poured over.
Notes
To keep the cutlets crispy, drain on a wire rack instead of paper towels. Make the sauce ahead of time for less last-minute work.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken, lemon, Romano, panko, Italian, dinner, meal prep