For a delicious chicken dinner try this low carb chicken Romano. It has an easy lemon butter sauce and a simple but delicious gluten free breading. This is a super tasty low carb high protein dinner 1.4 grams net carbs and 41.6 grams of protein!
You might also like this low carb lemon parmesan asparagus too!
Chicken Romano with lemon butter is a dish my oldest sister made when she was just out of college. It was fantastic! I don’t know where she learned how to make it but she’s an excellent cook so she probably just whipped it up. I am 8 years younger than her, so I remember being blown away that she could cook something so good.
Anyway, this is my low carb version of her recipe. It’s very simple and sure to be a family favorite! The breading is made from eggs and parmesan cheese and uses almond flour instead of all purpose flour or bread crumbs so it’s gluten free as well as low carb and high protein. Best of all it just tastes delicious and my family loves it as much as I did when my sister made it.
Recipe ingredients and substitutions.
The simple ingredients I usedthin sliced chicken, almond flour, romano cheese, eggs, lemon juice, butter and olive oil. And of course salt and black pepper and you can also use fresh parsley or basil for garnish.
- thin sliced chicken breast – You can easily buy already thin sliced chicken breast at most grocery stores and it’s a regular item at Aldi. If you just have regular chicken breast, you can cut them in half like you would a bagel. Then take each slice and place in a ziplock bag. Then pound it thin with a meat tenderizer or heavy pan. You want them to be pretty uniform in thickness but be thin overall.
- eggs and grated romano cheese – These are the two ingredients for the breading. You need romano cheese for this recipe obviously but you can easily substitute with grated parmesan cheese. I use parmesan cheese often as it’s sometimes hard to find romano cheese. That being said I think that would be the only substitution for this cheese.
- almond flour – I purposely substituted this flour for regular white flour or bread crumbs to make it gluten free and low carb. You can however just use regular flour and actually that is what most people would use.
- fresh lemons – The fresh lemons are used in the lemon butter sauce but you can use bottled lemon juice if you want.
How to make chicken romano that’s gluten free and low carb.
Step 1: Preheat the oven to 350°F. Get out a large baking dish or baking sheet and spray with nonstick cooking spray and set aside.
Step 2: Prepare the chicken to be breaded. If you are using already sliced thin chicken breast then you can cut them into manageable pieces. If they are long and narrow I usually cut those in half. It doesn’t really matter about the length, but they do need to be thin.
If using regular boneless, skinless chicken breast, cut them in half like you would a bagel and then place the pieces into a ziplock bag. Pound them thin with a meat tenderizer mallet or heavy skillet. You wan uniform thickness for all the pieces. Cut them into the sizes for each cutlet that you want.
Step 3: Now get out shallow bowls and beat the eggs and mix in the grate cheese in one. In the other add the almond flour. Start the dredging process by placing the cutlets on a plate or platter and season with salt and black pepper.
Take each cutlet and press it into the almond flour on both sides and then return it to the plate. Do this with all the pieces.
Step 4: Get out a large nonstick skillet and heat to medium high heat. Once how add 1 tablespoon of butter and 2 tablespoons of olive oil. Once the butter is sizzling you are ready to fry the cutlets.
Take each chicken cutlet and dip into the egg mixture and immediately place in the hot pan. Do this with as many pieces that can fit comfortably in the pan and not crowd it. You will have to do this in batches.
TIP: I like to place the plate with the cutlets next to the stove and then hold the bowl of egg batter over the skillet. I use a fork to dip a piece of chicken into the batter so it’s on both sides, then I place it quickly in the skillet.
Let brown for 2-3 minutes on each side until golden brown. Then place in the prepared baking dish or on the baking sheet. Do this with all of the chicken pieces.
Step 5: Place the baking sheet in the oven and bake for 5-10 minutes. If you cutlets are thin it will only need 5 minutes but if they are thick it might be closer to 10 minutes.
Step 6: When the chicken is baking you can make the quick lemon butter sauce. Just get out a small saucepan and add the lemon juice and butter. Whisk together to combine and let simmer for a couple minutes. If you want a brighter flavor you can even add some lemon zest to the sauce.
When the chicken is done, place all of the pieces on a platter or if it’s in a large baking dish you can keep it in that. Spoon the lemon sauce overtop the chicken and then sprinkle minced fresh parsley as a garnish (optional). You can also add a few lemon slices for those that want maximal lemon flavor.
My sister used to serve this with fettuccini alfredo and while I don’t because I try to eat low carb I do have a keto alfredo sauce made with cottage cheese that you can use on keto pasta. I also have a spaghetti squash alfredo with seafood which is another low carb pasta substitute.
Recently I just served it with a nice green salad and roasted asparagus. Please scroll down to view the printable recipe card.
More keto breaded recipes to try.
If you want to try different breaded meats and vegetable recipes try one of these.
- thick keto pork chops in the air fryer
- keto pork cutlets pan fried
- keto air fryer fish sticks or fish tacos
- keto chicken cordon bleu or parmesan breaded chicken
- air fryer low carb city chicken or chicken parmesan
- keto coconut shrimp (see below) or chicken
- keto breaded cauliflower, zucchini or artichoke hearts
I hope you give this low carb lemon chicken romano a try. My family loves the flavor and I love that it’s gluten free and low carb. I have also used this keto breading on thin pork chops and a cauliflower steak with success. Try those if you like this one.
The nutritional information for 1 serving is: 358 calories / 20g fat / 1.8g carbs. / 0.4g fiber / 41.6g protein = 1.4g net carbs
Note this made 6 servings for us. Each serving is roughly ¼ pound or 4 ounces of chicken.
Chicken Romano Recipe (low carb and gluten free)
This easy low carb, gluten free chicken romano is full of flavor and a great protein dinner. With a lemon butter sauce, this is an tasty dinner the whole family will love.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¾ cup almond flour
- 1 ½ pounds chicken, thin sliced
- 3 eggs
- ¼ cup water
- ½ cup Romano cheese, grated (can use parmesan as substitute)
- salt & pepper to taste
- 2 tablespoons butter
- 1 lemon, juiced (or 2-3 tablespoons lemon juice)
- ¼ cup fresh parsley chopped finely, optional
- 1 lemon cut into wedges, optional
Instructions
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Preheat oven to 350°F. Spray a baking sheet or baking dish with nonstick cooking spray and set aside.
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If using thin sliced chicken breasts you just need to cut them into uniform pieces. If they come in long pieces you could cut them in half to make them easier to handle.
If using regular chicken breast, cut in half like you would a bagel and then place both pieces in a ziplock bag and pound thin with a meat tenderizer mallet or heavy skillet. You want thin, uniform pieces. Do this with all the chicken.
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Place the cutlets on a plate or platter and sprinkle salt and pepper all over.
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Put the almond flour in a large shallow bowl or dish. Dredge your chicken pieces in it and coat each side. Place the breaded pieces back on the platter or plate.
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In a separate large shallow bowl or dish, beat the eggs, water and Romano cheese together and set aside.
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Heat a large nonstick skillets to medium high. Add 2 tablespoons of olive oil and 1 tablespoon of butter and heat until sizzling.
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Dip the chicken breasts in the egg mixture then quickly place in the pan. I like to have the plate of cutlets next to the stove and then I hold the bowl of batter over the skillet. That way you can quickly drop them in with little mess.
Do not crowd the pan but put in as many pieces as you can. You will have to do this in batches.
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Cook the chicken on both sides until golden brown. Just a few minutes of browning on each side. Then place the pieces into the prepared baking dish or baking sheet.
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When you have finished with all the chicken, place it in the oven and cook for 5-10 minutes. If they are thick it might take up to 10 minutes. The internal temperature should be 165°F when using a digital meat thermometer.
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While they are baking take out a small sauce pan and heat to medium heat. Melt 2 tablespoons of butter and the juice of one lemon. Simmer for a minute or two. When the chicken is done, spoon the sauce over the finished chicken.
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Garnish with fresh parsley and serve with extra lemon wedges. Both are optional.
Recipe Notes
The nutritional information for 1 serving is: 358 calories / 20g fat / 1.8g carbs. / 0.4g fiber / 41.6g protein = 1.4g net carbs
This recipe makes approximately 6 serving. Each serving is roughly ¼ pound or 4 ounces.Â
Kadi says
hey I loved this recipe thanks so much for sharing this with me
Denise says
Glad you liked it!
rebecca cullinan says
This was delicious. And the ingredients for the batter were commensurate with the meat! I used. 1 1/2 T dried parsley flakes and 1/3 t garlic powder w/parsley for seasoning. I added juice from 1/2 lemon to batter with 1/4 c water, and the consistency was perfect. I omitted the oil for frying, and used about 1 stick butter for frying. Made a butter sauce with the juice from the other half of the lemon and 4 T of butter (microwaved). Not a drip, drop, or crumb left.
Denise says
Hi Rebecca, thanks for sharing all your tips! I haven’t made this in a while so I’ll have to make it again and try some of these things. Thanks for taking the time to come back and share your experience!
Mirlene says
Yum! I’m adding this to my must try recipes.
Denise says
Hope you like it Mirlene!
Rick says
This was yummy. As a matter of fact, Denise should make it for me soon
Denise says
Anytime! 🙂
Ephraim says
Yummmy! ChrissyO put me onto this one and boy am I glad she did. Sooooo easy and the aroma while cooking had my mouth watering!! Had to use breasts to cut down the fat content but other than that made it as stated. Thanks for a great keeper 
Denise says
So glad you liked it!
Anon says
This is low carb, not low fat. You want the fat to satiate your hunger. Unless you’re not on a low carb diet, then you will probably want a low fat recipe that has carbs. I’m only commenting because there is still quite a bit of confusion when it come to low carb diets and fat. Fat is good on low carb.
Sara says
I just bought the stuff to make this and I can’t wait to try it! Thanks for sharing!
Denise says
Hi Sara, I hope you like it. If you have any questions, just let me know.
Shari says
This chicken is delicious! Be sure to use the thin chicken breasts. Cook 6 minutes per side on the stove top. I made extra butter/lemon sauce and served the chicken with fettuccine. Poured the sauce over the chicken and noodles. Yum! Compliments all around! Light and delish!
Denise says
Thank you so much Shari for taking the time to come back and comment. I’m so glad you liked it!
Ann GrubbsnCritters says
Found you from Lorelai’s linky. This looks absolutely amazing! I’ll definitely be pinning and trying this! 🙂
Rattlebridge Farm--Foodie Friday & Everything Else says
I love lemon and chicken–this will be a perfect supper entree.
Ashley says
This looks great. I am going to be featuring you this week (tomorrow) on Tasty Tuesday. Thanks for linking up this week. I am pinning it to the Creative K board on Pinterest.
[email protected] says
Thanks so much!
Claire | Sprinkles and Sprouts says
Popping over from the link party at ‘life on lakeshore drive’
This chicken looks lovely, I love lemons, the ones on our tree are just about ready, I can’t wait to try this recipe out 🙂
Cindy @ Hun... What's for Dinner? says
What a delicious low carb chicken recipe! I can see why it received the most clicks last week at Simple Supper Tuesday. We hope you can join us again this week, starting Monday night at 8pm EST.
[email protected] says
How wonderful!
Create With Joy says
Thank you so much for sharing this delicious recipe at Inspire Me Monday at Create With Joy – your photography is gorgeous as well!
I’m so happy to have the opportunity to include you as one of our Featured Guests at this week’s party – #179 – and look forward to seeing what you make this week! 🙂
[email protected] says
Thank you! I will be there!
Vickie says
Looks so good! I love it when I find recipes that I have all the ingredients for! Can’t wait to try. Thanks for sharing at the #HomeMattersParty
Nan a.k.a Granny Fabulosa says
Yum! Pinned it.
Kathleen says
That is the most delicious looking chicken. The coating would give it a wonderful taste. I am going to pin that so that I remember. I am excited that it is Gluten Free too.
Thanks for bringing your lovely chicken to #HomeMattersParty
Kathleen
Lisa Barker says
Making this for sure!
[email protected] says
Hope you like it!
Michelle @ A Dish of Daily Life says
This looks wonderful, Denise! We eat a lot of chicken…I will give this one a try! Pinning!
Joy @ Joy Love Food says
This chicken dish sounds delicious with the cheese and lemon butter sauce! I bet my family would love this too, pinning to hopefully make soon.
Parental Journey says
I love chicken and this one looks so tasty! Pinning it 🙂