Lemon Chicken Romano
Ingredients
Cooking oil: 2 tablespoons
Chicken breasts: 1 pound, boneless and skinless, butterflied and pounded thin
Salt and black pepper: to taste
All-purpose flour: ¼ cup (use a gluten-free blend to make it gluten-free)
Eggs: 2, lightly whisked
Pecorino Romano cheese: ¼ cup, finely grated
Butter: 2 tablespoons, divided
Garlic: 2 cloves, minced
Red pepper flakes: a pinch (optional)
Chicken broth: 1 cup
Lemon juice: 2 tablespoons
Fresh parsley: 1 tablespoon, chopped
Instructions
1. Prepare the coating.
In a shallow bowl, whisk the eggs together with the grated Pecorino Romano.
Put the flour in a separate shallow dish.
2. Coat the chicken.
Season the chicken on both sides with salt and pepper.
Dust each piece in flour and tap off the extra, then dip it into the egg and cheese mixture, letting any excess drip back into the bowl.
3. Pan-fry the chicken.
Warm the oil in a skillet over medium-high heat.
Add the chicken and cook until golden and crisp on both sides and cooked through.
Transfer to a plate and set aside.
4. Start the sauce.
Lower the heat to medium and melt 1 tablespoon of butter in the same skillet.
When it starts to sizzle, add the garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
5. Simmer the sauce.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
Bring to a boil, then let it simmer for about 3 minutes, until it thickens slightly.
6. Finish the sauce.
Take the skillet off the heat.
Stir in the remaining 1 tablespoon of butter and the parsley until the butter melts into a glossy sauce.
7. Serve.
Spoon the lemon sauce over the chicken and serve right away while hot.