So… Lemon Chicken Romano Walked Into My Kitchen

To be fair, Lemon Chicken Romano didn’t actually walk anywhere (it’s chicken, after all), but the first time I made it was after one of those workdays that just drags you through a hedge backwards and spits you out hungry. And you know those evenings—when you crave something a bit fancier than the toast-with-cheese dinner, but you also don’t want a sink full of pans? Yeah, that was me. Anyway, I remembered a friend mentioning this dish, and after a bit of panicked Googling—plus three phone calls to my aunt—my first Lemon Chicken Romano happened. I’ve been changing it up ever since. Butter, lemon, crispy cheese… my kind of happiness.

Why I Keep Making This Lemon Chicken Romano (Probably Too Often)

Honestly, if you ever need a dish that makes it look (and taste!) like you seriously know what you’re doing in the kitchen, this is the one. I make this when I want to convince my partner I’m secretly trained at a Tuscan villa (wishful thinking, right?). My kids go absolutely wild for it—although they usually cruise for the crispiest bits first. And sometimes, when I’m feeling lazy, I only do half the steps and it still sorta works. Real talk: The cheesy crust can get a bit patchy if your oil’s not hot enough… but more on that later.

What You’ll Need (and What I Swap When I Forget Stuff)

2 large boneless, skinless chicken breasts (or thighs—juicier, but they cook unevenly. I use whatever’s on sale, if I’m honest.)
1 cup finely grated Romano cheese (Parmesan’s a fine swap, but try to avoid the green can unless absolutely necessary—my gran would haunt me)
2 large eggs
About 1 cup plain breadcrumbs (Panko makes it crispier, but store-bought anything, really)
Zest and juice of 1 big lemon (once used jarred lemon juice in dire times—not my proudest moment, but it works okay)
2 to 3 tablespoons unsalted butter (or whatever you have—margarine if it’s a fridge emergency)
Olive oil for frying
Salt & pepper, obviously
Handful of chopped parsley for fanciness (or just skip it, but kids might ask “what’s the green stuff?”)

How I Make Lemon Chicken Romano (With a Few Chaotic Moments)

First, slice the chicken breasts in half horizontally so you end up with ‘cutlets’ (or buy them pre-sliced—no shame). Put each between two sheets of baking paper and give them a gentle bash with a rolling pin or, if yours is missing like mine usually is, use a heavy mug. They should be about 1/2 inch thick, roughly—even if one end’s thicker, don’t stress.
Crack the eggs into a bowl and whisk in a hefty pinch of salt, pepper, half the lemon zest, and a squeeze of lemon juice. In two other shallow bowls, put the grated cheese in one, breadcrumbs in the other.
Dip each chicken piece in the cheese first (yes, before the egg—trust me, it sticks better, although some people do it the other way). Then egg, then breadcrumbs. If you’re feeling wild, do a double coat. I always have a laundry pile at this stage, but it’s worth it.
Heat a splash of olive oil and a tablespoon of butter in a big skillet over medium-high—or high, if you like living dangerously. Once sizzling, add chicken. Fry about 3 or 4 mins each side, until deep golden. It smells amazing. This is where I sneak a taste, can’t help it. Don’t crowd them—do two batches if needed (I always mess this up and regret it, so you’ve been warned).
Once cooked through, move to a plate lined with paper towel. Squeeze over more lemon juice while hot, sprinkle that remaining zest and throw some parsley if you’re feeling chef-like.
Sometimes I chuck them in a warm oven for a few mins just to keep everything crispy while I do dishes (or scroll recipes for dessert ideas).

Things I Learned the Hard Way

If you forget to bash the chicken thin, it might char outside before cooking through (not the end of the world, just lower your heat).
I used to mix cheese & breadcrumbs—turns out it crusts better if you keep ‘em separate, but both work.
If you crowd the pan, you’ll get steamed chicken (kinda sad, but still edible).
Lemon juice at the end makes a massive difference—sometimes I use a little preserved lemon if I’ve got it knocking about.

How I’ve Tweaked It (Some Wins, One Fail)

Tried subbing Pecorino for Romano—yep, super savory, thumbs up!
One time I used almond meal instead of breadcrumbs. Tasted OK, but didn’t go crispy, just sorta… soft. Wouldn’t repeat.
Might add a teeny bit of chili flakes for zing (adults only in my house—kids revolt otherwise).

Equipment (Don’t Panic if You’re Missing Something)

A big skillet or frying pan works, but I’ve also used the baking tray method when my stovetop’s full—just bake at 200C for about 18 mins, flip halfway through. No rolling pin? A wine bottle does the job (just mind the cork!). Three mixing bowls help, but two is doable if you rinse halfway. I don’t own one of those posh meat mallets and never missed it.

How to Store Leftovers (Though Good Luck!)

Pop leftovers in an airtight container—fridge for up to 2 days. (But honestly, in my house it never lasts a day! Even cold, I think it’s great in wraps or with salad). Freezes surprisingly well, but loses some crunch. I tried reheating gently in the oven and it worked fine.

How We Serve It—Feel Free to Copy

Classic: I love piling up Lemon Chicken Romano over spaghetti aglio e olio or even buttery mashed potatoes (yes, carbs on carbs—that’s living). My mum always tossed a simple green salad with way too much lemon dressing alongside. One friend swears by serving with garlicky broccoli; I say, why not?

Reality-Check Pro Tips (Things I’ve Messed Up)

Don’t rush the crust—it needs hot oil and patience. I once tried low-heat multitasking and, well, soggy city. Yuck.
Let chicken rest for a few mins before slicing—prevents dry patches. (But half the time, I can’t wait. No regrets!)
Cheese quality kinda matters here, but not enough to stress over.

Lemon Chicken Romano FAQ (Real Questions I’ve Gotten)

Can I use chicken thighs? You bet—just butterfly them or cook a bit longer. They’re juicier, if anything.
Do I have to use Romano cheese? No, parmesan’s just fine, but Romano’s tangier. Once I used a local hard cheese from Murray’s Cheese—delish!
What sides go best? I always say pasta, but check out this brilliant lemony salad from Smitten Kitchen if you want lighter fare.
Can I bake instead of fry? Yep! Lay breaded chicken on a rack over a tray, spray a bit of oil, bake until golden. Tastes a wee bit different, but less messy.
Help! My crust fell off! Oh, join the club. Happens to everyone. Sometimes I think my egg is too thin or the pan’s too crowded (or maybe I just get distracted)… but it still tastes good.

Little Tangent About Leftover Lemon Juice

Random, but if you ever have extra lemon juice kicking around, freeze it in ice cube trays. Handy for when you need a zing in, say, tea or a salad. Learned this from my neighbor Sadie, who puts lemon in everything (even coffee once—jury’s still out on that one).

Final Thoughts Before You Head to the Kitchen

Don’t overthink this one—Lemon Chicken Romano is forgiving. Actually, the first time I followed a super exact recipe, it turned out ‘meh.’ My best attempts always happen when I relax, trust my nose, and don’t try too hard to make it look like the picture.

Hope you love it! Let me know how you tweak it—especially if you make it better. (Also, if you figure out how to make less mess, do share—my counters are always covered in breadcrumbs.)

Lemon Chicken Romano: My Not-So-Secret Comfort Food Recipe