Chicken Romano - Easy Recipe

A bright, savory dish featuring a crisp crust and lemony finish, perfect for weeknight dinners and adaptable for various skill levels.

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Pound chicken breasts to 1/2 inch thickness and season with salt and pepper.
Set up your dredging stations: flour seasoned with salt and pepper, beaten eggs, and a mixture of Romano cheese and breadcrumbs.
Dip each chicken breast in flour, then egg wash, and finally coat with the Romano mixture.
Heat oil in a skillet over medium-high heat until shimmering.
Add chicken to the skillet and cook for 3-4 minutes on each side or until golden and internal temperature reaches 160°F (71°C).
Let the chicken rest for 3-5 minutes before serving.
Finish by squeezing lemon juice over the chicken and garnish with fresh parsley.

For a quick sauce, deglaze the pan with lemon juice or white wine after removing the chicken.