Description
A classic Italian-American dish featuring crispy Romano-crusted chicken cutlets topped with a zesty lemon butter sauce.
Ingredients
1.5 lbs boneless skinless chicken breasts, pounded thin
1 cup all-purpose flour
3 large eggs, beaten
1.5 cups freshly grated Pecorino Romano cheese
1/2 cup Panko breadcrumbs
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp unsalted butter
Fresh parsley, chopped
Vegetable oil for frying
Salt and black pepper to taste
Instructions
Step 1: Pound the chicken breasts to an even 1/2-inch thickness and season with salt and pepper.
Step 2: Set up a dredging station with three bowls: one for flour, one for beaten eggs, and one for the cheese and breadcrumb mixture.
Step 3: Coat each chicken cutlet in flour, then egg, then the cheese mixture, pressing to adhere.
Step 4: Heat oil in a large skillet over medium-high heat and fry chicken cutlets for 3-4 minutes per side until golden brown.
Step 5: Remove chicken and drain on a wire rack.
Step 6: In the same skillet, simmer chicken stock and lemon juice, then whisk in butter to create a sauce.
Step 7: Drizzle the sauce over the crispy chicken and garnish with parsley.
Notes
Always use fresh Pecorino Romano for the best flavor profile. Let the chicken rest after breading to help the coating stick better.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
