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Lemon Chicken Romano

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A delightful dish featuring tender, breaded chicken cutlets coated with Pecorino Romano cheese and a tangy lemon butter sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (pounded to 1/2-inch thickness and halved)
  • 1/2 cup all-purpose gluten-free flour
  • 2 large eggs (lightly beaten)
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine (or substitute with chicken broth)
  • 1/2 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 4 tbsp cold unsalted butter (cubed)
  • 2 tbsp fresh parsley (chopped)

Instructions

  1. Pound chicken breasts to an even 1/2-inch thickness and cut each in half. Season both sides with salt and pepper.
  2. Arrange three shallow dishes. In the first, mix flour and garlic powder. In the second, whisk the eggs. In the third, place the grated Romano cheese and a pinch of black pepper.
  3. Dredge each chicken cutlet in flour, then dip in the egg wash, and finally press firmly into the Romano cheese to coat completely.
  4. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack.
  5. Pour off excess fat from the skillet. Over medium heat, deglaze with white wine, scraping up browned bits. Simmer until reduced by half.
  6. Add chicken broth and lemon juice, bring to a simmer. Turn off the heat and whisk in the cold butter cubes until the sauce is creamy. Stir in the chopped parsley.
  7. Serve the chicken immediately, spooning the warm lemon butter sauce over the top.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination. Always check labels for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-chicken-romano/