Description
This Irresistible Lemon Chicken Romano features crispy panko-crusted chicken breast bathed in a bright, zesty lemon-Romano sauce. It’s a delightful combination of textures and tastes perfect for a weeknight dinner or to impress guests.
Ingredients
Scale
- 600g (1lb 5oz) chicken breast, cut into strips
- 80g (⅔ cup) all-purpose flour
- 30g (¼ cup) cornstarch
- 2 large eggs, beaten with 2 tbsp water
- 120g (1 cup) panko breadcrumbs
- 40g (½ cup) Pecorino Romano cheese
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, diced
- 60ml (¼ cup) lemon juice
- 1 tbsp lemon zest
- 120ml (½ cup) chicken broth
- 30g (¼ cup) Parmesan cheese
- 2 tbsp chopped parsley
- 1 tbsp pomegranate arils
Instructions
- Prepare Chicken: Season chicken strips with salt, pepper, and paprika.
- Set Up Dredging: Prepare flour, egg wash, and panko-Romano mixtures.
- Dredge Chicken: Coat chicken in flour, egg, then panko mixture.
- Sear & Bake: Sear chicken in oil, then bake until cooked through.
- Make Sauce: Sauté garlic and shallot in butter.
- Deglaze & Reduce: Add broth and simmer to reduce.
- Finish Sauce: Stir in lemon juice and zest.
- Combine & Rest: Toss chicken in sauce and let rest.
- Plate & Garnish: Serve with parsley, Parmesan, and pomegranate.
Notes
Patting the chicken dry before dredging ensures a crispier coating. Don’t overcrowd the pan when searing the chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Poultry
- Method: Pan Fry, Bake
- Cuisine: Italian
Nutrition
- Serving Size: 150g
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: chicken,lemon,romano,panko,crispy,italian,dinner,easy,weeknight