Description
A crisp, tangy pan-baked chicken dish that blends zesty lemon with salty Romano cheese, perfect for a quick weeknight meal.
Ingredients
- 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.
- Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.
- Dredge each chicken breast in flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with the cheese and lemon zest mixture.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
- Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
- Pour the chicken broth and lemon juice over the chicken in the skillet.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.
- Serve hot with your choice of sides.
Notes
For best results, ensure the coating is dry before searing and allow the chicken to rest after baking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian