Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup freshly grated Romano cheese
- 1 cup Italian-style breadcrumbs (preferably homemade or Panko for extra crunch)
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 lemons (zested and juiced)
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper to taste
- Optional substitution: For a gluten-free version, use almond flour instead of all-purpose flour and gluten-free breadcrumbs.
Instructions
- Begin by prepping your chicken breasts. Place them between two sheets of parchment paper and gently pound with a meat mallet or rolling pin until they are about 1/2 inch thick. This helps them cook evenly and stay juicy—Mama Lou always insisted on this step, saying, “Even thickness means even love.”
- Set up a breading station with three shallow dishes: one with flour seasoned lightly with salt and pepper, one with beaten eggs mixed with lemon juice and half the minced garlic, and one with a mixture of Romano cheese, breadcrumbs, lemon zest, chopped parsley, and the remaining garlic.
- Coat each chicken breast first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb and cheese mixture. Press gently to help it stick.
- Heat olive oil in a large skillet over medium heat. Once shimmering, carefully add the chicken breasts. Cook for about 4-5 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F).
- Transfer the chicken to a baking dish, drizzle with a little more olive oil and a squeeze of fresh lemon juice. Place in a preheated oven at 375°F for 5-7 minutes to finish cooking and to let the flavors meld. This step seals in the moisture and adds a lovely brightness.
- Remove from oven, let rest for a few minutes, then garnish with extra fresh parsley and lemon slices for a beautiful presentation.
- Serve warm, and enjoy the burst of flavors that remind me of those treasured afternoons with Ouma and Mama Lou—simple, heartfelt, and full of love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
