Easy Chicken Romano with Lemon Butter Sauce

chicken romano served with pasta.

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5 from 2 reviews

An easy crusted Chicken Romano recipe with a delicious lemon butter pan sauce.



For the breading:

  • 1/2 cup panko bread crumbs – we used whole wheat
  • 2 tablespoons flour
  • 1/4 cup Pecorino Romano cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • pinch of salt

Additional ingredient for the chicken:

  • 1/3 cup olive oil, plus 2 tablespoons, divided
  • dash of mustard
  • 4 thin chicken cutlets – a little over 1 pound total (see note)

For the sauce:

  • 1/4 cup white wine
  • 3 tablespoons butter
  • 1/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon chopped olives (optional)
  • salt and pepper to taste


  1. Prepare the breading: on a plate, combine the ingredients for coating the chicken — 1/2 cup panko bread crumbs, 2 tablespoons flour, 1/4 cup cheese, 1/2 teaspoon garlic powder, pinch of salt and 1/2 teaspoon dried basil. In a large bowl, combine the 1/3 cup olive oil and mustard.
  2. Coat the chicken: Place the olive oil mixture and breading close to each other, and have an extra plate ready close to the breading. Take one of the chicken cutlets, dip both sides in the olive oil mixture. Then hold the chicken over the bowl, letting any excess oil drip off. Then move the cutlet over to the breading, place one side, then the other in the breading to get it well coated. Place the breaded chicken on the plate, so that it is ready to cook. Repeat the process with each of the chicken cutlets.
  3. Cook the chicken: Heat the remaining 2 tablespoons olive oil on medium heat in a large skillet. When the skillet is hot, add the chicken, taking care not to put any of the chicken on top of the other so that each chicken cutlet is in contact with the skillet surface. Cook the chicken for 4 minutes, then use a spatula to turn the cutlets over and cook for another 4 to 6 minutes until the chicken is cooked through. Cooked chicken should be 165 degrees with no visible pink flesh. When the chicken is done, use the spatula to move the chicken to a serving platter and let it rest while you make the sauce.
  4. Make the sauce: right after cooking the chicken, return the skillet to the stove, on medium low heat. Pour the cooking wine into the skillet, and stir to deglaze the pan, scraping up bits of chicken and coating. Add the butter, and let it melt. Then stir in the chicken broth, simmering for 3 to 4 minutes to reduce. Remove from heat, and stir in the parsley, lemon juice and optional olives. Add salt and pepper to taste. Pour the lemon butter sauce into a serving bowl.
  5. Serve: Plate the chicken alongside some cooked pasta, and pour a bit of sauce over the chicken. You can pass extra sauce at the table. Enjoy!


  • Amount of chicken: We get a pack of thin chicken cutlets to make this Chicken Romano recipe. The package typically about 1.4 pounds and has 5 chicken cutlets. Our skillet fits 4 cutlets at once…so we save the extra one to cook the next day so that we can turn to making the sauce in the skillet once the batch of chicken is done. You could cook two batches of chicken if you can’t fit all your chicken in one skillet, or save it for the next day like we do.
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