Description
A quick and easy zesty dinner featuring boneless chicken breasts coated in a crispy Romano cheese and panko breadcrumb crust, brightened with fresh lemon zest and juice. Perfectly crispy and flavorful in under 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g)
- ¾ cup finely grated Romano cheese (about 75g)
- 1 cup Japanese-style panko breadcrumbs (about 100g)
- ½ cup all-purpose flour (about 60g)
- 2 large eggs, beaten
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ cup olive oil or avocado oil (about 60ml) for frying
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Trim any fat from the chicken breasts. Place one breast between two sheets of plastic wrap or parchment paper and gently pound to about ½-inch thickness. Repeat with all breasts. Season both sides with salt, pepper, and garlic powder.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, grated Romano cheese, Italian seasoning, lemon zest, salt, pepper, and optional red pepper flakes in the third.
- Coat each chicken breast first in flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb mixture, coating evenly. Set aside on a plate.
- Heat ¼ cup of olive or avocado oil in a large skillet over medium heat until shimmering but not smoking. Add chicken breasts without overcrowding and cook for 5-6 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- While resting, squeeze fresh lemon juice over each piece. Serve immediately.
Notes
Use freshly grated Romano cheese and fresh lemon zest for best flavor and crispiness. Fry in batches to avoid overcrowding the pan. If crust browns too fast, lower heat and cover loosely. Let chicken rest before serving. Can bread chicken and refrigerate up to 2 hours before frying. Reheat leftovers gently in a skillet to maintain crispiness; avoid microwave reheating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sodium: 600
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 18
- Protein: 45
Keywords: crispy chicken, lemon chicken, Romano cheese, panko, quick dinner, easy chicken recipe, zesty chicken, weeknight meal