Description
A delightful dish featuring tender chicken with a crispy, cheesy coating and a zesty lemon kick, perfect for family gatherings or special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup grated Romano cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- Lemon slices for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt and pepper.
- Prepare dredging stations: Place flour in one dish, beaten eggs in another, and combine grated Romano cheese with lemon zest in a third dish.
- Dredge chicken in flour, then dip in eggs, and finally coat with the cheese mixture.
- Heat olive oil and butter in a large oven-proof skillet over medium-high heat.
- Brown the chicken for 2-3 minutes on each side until golden brown.
- Pour chicken broth and lemon juice over the chicken.
- Bake in the preheated oven for 20-25 minutes until juices run clear or reach 165°F (75°C).
- Allow chicken to rest for a few minutes before garnishing with parsley and lemon slices.
- Serve hot with your choice of sides.
Notes
Leftovers can be stored in an airtight container for up to 3 days. You can customize the dish with red pepper flakes or a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 180mg