Ingredients
Equipment
Method
- Place chicken breasts between plastic wrap or in a zip-top bag. Pound with a meat mallet to even 1/2-inch thickness. Pat completely dry with paper towels, then season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and Romano cheese mixed with lemon zest in the third.
- Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Press both sides into cheese mixture, patting to adhere. Place on a clean plate and let rest 5 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken breasts, leaving space between each piece.
- Cook for 4-5 minutes on the first side without moving, until golden brown. Flip and cook 4-5 minutes on the second side until golden and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add white wine to the skillet, scraping up browned bits with a wooden spoon. Simmer 2 minutes until reduced by half.
- Add chicken broth and lemon juice. Whisk to combine and simmer 2-3 minutes until slightly reduced. Taste and adjust seasoning if needed.
- Return chicken to skillet, turning to coat with sauce. Heat through for 1-2 minutes, spooning sauce over the top.
- Transfer chicken to serving plates, spoon sauce over each piece, and garnish with chopped parsley and lemon slices. Serve immediately.
Notes
Use freshly grated Romano cheese for best results – pre-grated won't create the same crispy crust. Pat chicken completely dry before dredging or coating won't adhere. Don't overcrowd the pan; cook in batches if necessary. An instant-read thermometer ensures perfectly cooked chicken. The coating will soften when stored, but flavor remains excellent for up to 3 days refrigerated.