Crispy Lemon Chicken Romano: Your New Favorite Italian Dinner

Close your eyes and imagine the most perfect chicken cutlet you’ve ever had. Now, make it ten times better. That’s what happens with this Crispy Lemon Chicken Romano. Imagine a golden, shatteringly crisp crust, packed with salty, nutty Pecorino Romano cheese, clinging to a juicy, tender chicken cutlet.

Then, it’s all finished with a vibrant, pan-sizzled lemon butter sauce that’s both bright and rich. One bite, and you’ll be transported to a cozy Roman trattoria. This isn’t just another chicken recipe; this is the Crispy Lemon Chicken Romano that will absolutely wow your family and become your most-requested weeknight hero.

WHY THIS CRISPY LEMON CHICKEN ROMANO RECIPE WORKS (AND WHY YOU’LL LOVE IT)

Let me tell you why this Crispy Lemon Chicken Romano recipe is a total game-changer.

• First, the crust is a magical mix of panko breadcrumbs and a generous amount of finely grated Pecorino Romano cheese, which fries up into an incredibly crunchy, flavorful shell.
• Second, we use a double-dredge method coating the chicken in flour, egg, and the cheesy crumbs twice, which guarantees that iconic, craggy, extra-crispy texture.
• Third, the lemon butter sauce is made right in the same pan, using the delicious browned bits left from cooking the chicken, which means every drop is packed with flavor.
• Finally, it’s deceptively simple and comes together in about 30 minutes, delivering restaurant-quality results right in your own kitchen.

Print

WHAT YOU’LL NEED (INGREDIENTS)

Gathering great ingredients is key to the best Crispy Lemon Chicken Romano. Here’s your list.

For the Chicken:

• 2 large boneless, skinless chicken breasts: Halved horizontally and pounded to an even ½-inch thickness. This ensures quick, even cooking.
• 1 cup all-purpose flour: The first layer of our dredge, which helps the egg stick.
• 2 large eggs: Beaten with a tablespoon of water to create our glue.
• 1 cup panko breadcrumbs: The secret to an ultra-crispy, non-soggy crust.
• 1 cup finely grated Pecorino Romano cheese: This is non-negotiable for authentic flavor. In a pinch, you can use Parmesan, but Romano is sharper and saltier.
• 1 teaspoon garlic powder, ½ teaspoon black pepper: For seasoning the crust.
• Kosher salt: For seasoning the chicken itself.
• Olive oil and butter: For pan-frying. The blend gives us a good sear and rich flavor.

For the Lemon Butter Sauce:

• ⅓ cup dry white wine (like Sauvignon Blanc) or chicken broth: Deglazes the pan and builds the sauce base.
• Juice of 1 large lemon (about ¼ cup): For that essential bright, citrus punch.
• 4 tablespoons cold unsalted butter, cubed: Whisked in at the end to create a luscious, glossy sauce.
• 2 tablespoons chopped fresh parsley: For a fresh, colorful finish.

TOOLS YOU’LL WANT

You’ll need a few basics: a sharp knife and cutting board, a meat mallet or rolling pin for pounding, three shallow dishes for the dredging station, a large skillet (cast iron or stainless steel works great), a wire rack set over a baking sheet (to keep cooked chicken crispy), and tongs.

STEP-BY-STEP: HOW TO MAKE CRISPY LEMON CHICKEN ROMANO

Follow these steps for perfectly crispy, juicy chicken every time. This method is foolproof!

PREPARE THE CHICKEN AND DREDGE

Start by placing your chicken breasts between two pieces of plastic wrap. Gently pound them to an even ½-inch thickness using a meat mallet or rolling pin. Pat them completely dry with paper towels. This is crucial for the coating to stick. Season both sides generously with salt.

Now, set up your dredging station: Place flour in one shallow dish. Whisk eggs with 1 tbsp water in a second dish. In the third dish, combine panko, grated Pecorino Romano, garlic powder, and pepper.

DREDGE AND COAT THE CHICKEN

Working with one piece at a time, coat the chicken in flour, shaking off any excess. Next, dip it fully into the egg wash, letting the excess drip off. Finally, press it firmly into the panko-cheese mixture, ensuring a thick, even coating.

For the crispiest Crispy Lemon Chicken Romano, repeat the egg and panko steps for a second layer. Place the coated cutlet on a clean plate and repeat with the remaining chicken.

PAN-FRY TO GOLDEN PERFECTION

In your large skillet, heat ¼ inch of olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted and hot (a breadcrumb should sizzle immediately), carefully add the chicken.

Don’t crowd the pan; cook in batches if needed. Fry for 4-5 minutes per side, until the crust is deep golden brown and the chicken is cooked through. Transfer to a wire rack set over a baking sheet. This keeps the bottom from getting soggy.

MAKE THE LEMON BUTTER SAUCE

Pour out any excess oil from the skillet, but leave those delicious golden bits. Return the pan to medium heat. Add the white wine (or broth) and lemon juice. Use a whisk to scrape up all the browned bits from the bottom of the pan, that’s flavor! Let it simmer and reduce by half, about 2-3 minutes.

Reduce the heat to low. Whisk in the cold butter, one cube at a time, until the sauce is smooth and slightly thickened. Stir in the parsley.

TIPS AND TRICKS FOR PERFECT CHICKEN

Here are my pro secrets for the ultimate Crispy Lemon Chicken Romano.

• First, always pound your chicken to an even thickness; it cooks evenly and stays juicy.
• Second, don’t skip the double-dredge! It creates a craggy, substantial crust that holds onto the sauce.
• Third, let the coated chicken rest for 5-10 minutes before frying; it helps the coating set.
• Finally, use a thermometer! Chicken is perfectly done at 165°F internally.

VARIATIONS YOU’LL ACTUALLY TRY

Love this Crispy Lemon Chicken Romano? Try these twists. For a herby version, add 2 tablespoons of chopped fresh oregano or thyme to the panko mixture. For a spicy kick, add ½ teaspoon of red pepper flakes to the lemon butter sauce. For a creamy sauce, stir in 2-3 tablespoons of heavy cream or crème fraîche after the butter has melted.

MAKE-AHEAD, STORAGE & REHEATING

To get ahead, you can bread the chicken cutlets, place them on a parchment-lined baking sheet, and refrigerate for up to 4 hours before frying. Store leftover Crispy Lemon Chicken Romano in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F until hot and crisp again avoid the microwave to preserve the texture.

TROUBLESHOOTING COMMON QUESTIONS

Let’s solve issues fast. If your coating is falling off: Your chicken might not have been dry enough, or you didn’t shake off the excess flour. If the crust is burning before the chicken cooks: Your heat is too high. Use medium heat for a golden, even cook. If the sauce “breaks” or looks oily: Your heat was too high when adding the butter. Keep it on low and whisk constantly as the cold butter melts.

SERVING SUGGESTIONS CRISPY LEMON CHICKEN ROMANO

Serve your Crispy Lemon Chicken Romano immediately, drizzled with the warm lemon butter sauce. It’s phenomenal over a bed of pasta like angel hair or fettuccine (toss the pasta right in the sauce!), with a side of roasted broccoli, or atop a simple arugula salad. Don’t forget extra lemon wedges!

NUTRITION NOTES (QUICK)

This Crispy Lemon Chicken Romano is a celebratory, indulgent dish. For a lighter version, you can bake the breaded chicken on a wire rack at 400°F for 15-20 minutes, though the crust won’t be quite as crispy. The sauce can be made with less butter, but it won’t be as luxuriously silky.

MY STORY: WHY I ADORE THIS DISH

I first fell in love with a version of this dish in a tiny, no-frills restaurant in Rome years ago. The contrast of the crunchy, salty cheese crust with the vibrant lemon sauce was a revelation. When I got home, I became obsessed with recreating that memory. After many tests, this Crispy Lemon Chicken Romano recipe was born. It’s my go-to for birthdays, date nights at home, or anytime I need a surefire dose of culinary happiness. It never, ever fails.

FINAL CHECKLIST BEFORE YOU COOK

Ready? Check your list: Chicken is pounded and dry. Dredging station is set up. Skillet is ready. Oil and butter are measured. Lemon is juiced. You’re ready to create something amazing!

CRISPY LEMON CHICKEN ROMANO FAQS

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work wonderfully. Just pound them to an even thickness and follow the same process. They’ll be extra juicy.

What’s the best substitute for Pecorino Romano?
Parmigiano-Reggiano (Parmesan) is the closest in texture, though it’s slightly less salty and sharp. If using Parmesan, you may want to add a pinch more salt to the breadcrumb mix.

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the first dredge and gluten-free panko breadcrumbs. The method remains the same for your gluten-free Crispy Lemon Chicken Romano.