Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup grated Romano cheese
- 1/2 cup breadcrumbs (preferably Italian)
- 2 large eggs
- 1/4 cup lemon juice (freshly squeezed is best)
- 1/4 cup chicken broth
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
- In a shallow bowl, combine the flour, salt, and pepper. In another bowl, whisk the eggs and set aside. In a third bowl, mix the breadcrumbs and Romano cheese.
- Coat each chicken breast in the flour mixture, dip it in the egg, and then press it into the breadcrumb mixture to ensure it’s well-covered.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until they are golden brown.
- Transfer the chicken to the prepared baking dish. In the same skillet, add the lemon juice and chicken broth, scraping up any brown bits from the bottom. Pour this mixture over the chicken.
- Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15
- Cook Time: 20