Crispy Lemon Chicken Romano
A quick and easy weeknight dinner featuring crispy chicken breasts coated in a tangy lemon and Romano cheese mixture, perfect for impressing guests.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Tender and boneless
- 1 cup Romano cheese, grated For a savory flavor
- 1 cup breadcrumbs Can use panko for extra crunch
- 2 pieces eggs, beaten Used for coating the chicken
- 1 pieces lemon, zested and juiced Fresh zest preferred for best flavor
- to taste Salt and pepper For seasoning
- as needed Olive oil for baking For drizzling on the baking sheet
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a shallow dish, combine breadcrumbs, grated Romano cheese, lemon zest, salt, and pepper.
- In another dish, beat the eggs and mix in the lemon juice.
Coating
- Dip each chicken breast into the egg mixture, then coat it in the breadcrumb mixture.
- Place the coated chicken on a baking sheet drizzled with olive oil.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
- Serve warm with lemon wedges.
Notes
Don’t overcrowd the pan to keep the chicken crispy. Can be stored in the fridge for 3-4 days or frozen for up to 3 months.