Ingredients

4 pieces boneless, skinless chicken breasts (or chicken thighs)

Salt, to taste

Pepper, to taste

1 cup all-purpose flour (can substitute with whole wheat flour)

2 large eggs (can substitute with a flax egg for vegan options)

1 cup grated Romano cheese (Parmesan is a good substitute)

1 tablespoon lemon zest (fresh zest preferred)

1/4 cup fresh lemon juice (fresh juice is best)

1/2 cup chicken broth (can use vegetable broth)

1/4 cup dry white wine (substitute with more chicken broth if avoiding alcohol)

2 tablespoons olive oil (vegetable oil can be used)

1/4 cup fresh parsley (any fresh herbs can be used)

2 slices lemon (for presentation and flavor)

Instructions

Step 1: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet to ensure even cooking.

Step 2: Season both sides of the chicken with salt and pepper to taste.

Step 3: Set up a dredging station with three dishes: flour in the first, beaten eggs in the second, and a mix of grated Romano cheese and lemon zest in the third.

Step 4: Dredge each chicken piece first in flour, then dip it in the egg, and finally coat it with the cheese and lemon zest mixture.

Step 5: Heat olive oil in a skillet over medium-high heat until shimmering.

Step 6: Cook the coated chicken for 4-5 minutes on each side until golden brown and fully cooked through.

Step 7: Add fresh lemon juice, chicken broth, and dry white wine to the skillet and let the sauce simmer for 2-3 minutes to meld the flavors.

Step 8: Return the chicken to the skillet, spooning the sauce over the pieces and heat for an additional 1-2 minutes.

Step 9: Serve the chicken topped with the tangy sauce, garnished with freshly chopped parsley and lemon slices for a bright finish.

Tips & Variations

For a dairy-free option, substitute Romano cheese with nutritional yeast and use a flax egg instead of regular eggs.

Use chicken thighs for juicier meat, or opt for boneless skinless chicken breasts for a leaner dish.

Try adding a pinch of garlic powder to the flour for extra flavor in the crust.

If you prefer a non-alcoholic sauce, replace the white wine with additional chicken or vegetable broth.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and remain juicier. Just adjust cooking time if needed to ensure they are cooked through.

How do I make this recipe vegan?

Use a flax egg substitute and replace Romano cheese with nutritional yeast or a vegan cheese alternative. Also, opt for vegetable broth instead of chicken broth.