Description
A simple and delicious chicken recipe featuring a crispy Romano cheese and panko crust with bright lemon flavor, perfect for quick weekday dinners or impressing guests.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 700g)
- 1 cup panko breadcrumbs (90g)
- ½ cup grated Romano cheese (50g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 2 large eggs
- Juice and zest of 1 large lemon
- 2 tablespoons olive oil
- Optional: chopped fresh parsley
Instructions
- Pound the chicken breasts to about ½-inch (1.3 cm) thickness. Season both sides generously with salt and pepper.
- In one bowl, whisk the two eggs. In another bowl, combine panko breadcrumbs, grated Romano cheese, garlic powder, onion powder, a pinch of salt, and pepper. Mix well.
- Dip each chicken breast into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides evenly.
- Heat olive oil in a large skillet over medium heat. When shimmering, add chicken breasts carefully. Cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Lower heat if crust browns too fast.
- Once cooked, squeeze fresh lemon juice over the chicken and sprinkle with lemon zest. Optionally, garnish with chopped parsley. Serve immediately.
Notes
Do not crowd the pan to keep the crust crispy; cook in batches if needed. Let chicken rest 5 minutes after cooking to keep it juicy. Use fresh lemon juice and zest for best flavor. Use a meat thermometer to ensure chicken is cooked to 165°F. For a lighter option, bake at 400°F for 20-25 minutes, flipping halfway.
- Prep Time: 13 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Fat: 15
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
Keywords: crispy chicken, lemon chicken, Romano cheese, panko crust, easy dinner, quick chicken recipe, gluten-free option