Crispy chicken cutlets coated in Romano cheese and breadcrumbs, pan-fried until golden, and topped with a zesty lemon butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2 large boneless skinless chicken breasts (sliced into 4 cutlets)
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup finely grated Romano cheese
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½ cup breadcrumbs
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1 lemon (zest and juice)
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1 garlic clove, minced
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2 tbsp olive oil
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2 tbsp butter, divided
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Salt and black pepper, to taste
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Chopped parsley (for garnish)
Instructions
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Pound chicken cutlets to ¼-inch thick. Season with salt and pepper.
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Set up breading stations: flour, beaten eggs, and a Romano-breadcrumb-lemon zest mixture.
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Dredge chicken in flour, then egg, then cheese mixture.
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Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.
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Cook chicken 3–4 minutes per side until golden and cooked through. Set aside.
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In same pan, add 1 tbsp butter, minced garlic, and juice of 1 lemon. Simmer 1–2 minutes.
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Return chicken to pan briefly or spoon sauce over plated cutlets.
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Garnish with parsley and serve.