Preheat your oven to 350°F (175°C).
Pound the chicken breasts to an even thickness.
In a shallow dish, mix together the flour, salt, and pepper.
In another dish, beat the eggs.
In a third dish, combine the Romano cheese and breadcrumbs.
Dredge each chicken breast in the flour, then dip in the egg, and finally coat with the cheese and breadcrumb mixture.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
Transfer the chicken to a baking dish and place in the oven for 15-20 minutes, or until cooked through.
In the same skillet, melt the butter. Add the chicken broth and lemon juice, stirring to combine. Let it simmer for a few minutes until slightly thickened.
Pour the sauce over the chicken and garnish with fresh parsley before serving.
Variations & Tips
For a gluten-free version, use gluten-free flour and breadcrumbs. If you have picky eaters, you can reduce the lemon juice for a milder flavor. You can also add capers to the sauce for an extra burst of flavor. For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
ADVERTISEMENT
