Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- All-purpose flour: 1/2 cup
- Romano cheese, grated: 1/2 cup
- Eggs: 2 large
- Lemon: 1 large, zested and juiced
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Chicken broth: 1/4 cup
Instructions
- Step 1: Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Cut each breast in half.
- Step 2: In a shallow dish, combine flour and Romano cheese. In another shallow dish, whisk eggs and lemon zest.
- Step 3: Dredge each chicken piece in the flour mixture, then dip in the egg mixture, ensuring each piece is fully coated.
- Step 4: In a large skillet over medium heat, melt butter with olive oil. Add chicken and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 5: Remove chicken from skillet and set aside. Add lemon juice and chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom. Cook for 1-2 minutes until slightly thickened.
- Step 6: Pour lemon sauce over the chicken and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet with a touch of extra broth to keep it moist.
- Serve this bright and flavorful chicken with a side of steamed asparagus or a simple green salad.
- Don't overcrowd the skillet when cooking the chicken to ensure even browning and a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American