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Chicken Romano with Lemon Butter (Low Carb & Gluten Free)

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Low Carb chicken Romano with lemon butter sauce is a delicious gluten free, keto dinner. Easy to make and high in protein with only 1.4g net carbs per serving.

You might also like this low carb pork chops Romano recipe too!

white platter with chicken Romano and lemons

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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! I’ve even made a low carb Romano caulliflower steaks!

bowl with low carb chicken Romano with lemon wedges and parsley in background

 

How to make chicken Romano low carb & Gluten free

As I’ve mentioned many, many times that I’m always trying to keep things Paleo or low carb. This recipe usually calls for dredging your chicken in flour first, then egg, then cheese.  I just used almond flour instead and combined the egg and cheese mixtures for simplicity.

 

raw chicken on cutting board with almond flour and egg mixture

 

For those of you that have no problem with flour, just substitute regular flour for the almond flour, however I thought the almond flour worked fine. As a matter of fact I served this to my family including my in laws and no one knew it was almond flour.

almond covered raw chicken on a white plate

 

low carb Chicken romano recipe

So after you dredge your chicken in the flour of your choice, you then dip it in a mixture of eggs, grated Romano cheese and a little water to thin it out. Place the chicken in a hot skillet that has some olive oil and bit of butter and fry until golden brown.

 

pan with battered chicken Romano cutlets

 

A note about the chicken

 As a time saver I always buy a package of thinly sliced chicken breasts from the grocery store. They don’t have it at every grocery store, but it keeps me from having to pound it out. Aldi now carries thin sliced chicken breasts.

You want to have a thin cutlet so they are cooked after you fry them. If you have bigger pieces which you can see I do, you can just pop these in the oven for 10 minutes after browning and they should be cooked through. Had I had more time I would have pounded out the thicker pieces.

 

bowl of chicken Romano with lemon wedges and text overlay

 While the chicken is in the oven, make your lemon butter sauce by melting butter and mixing in the juice of one lemon. Bring the sauce to a simmer and when the chicken is done, top it off with the lemon butter sauce. Garnish with chopped parsley and add a wedge of lemon if you like.

I hope you try it and  that your family likes it as much as mine. Enjoy! The nutritional information for 1 serving is:

358 cals / 20g fat / 1.8g carbs / 0.4g fiber / 41.6g protein = 1.4g net carbs

white platter with chicken Romano and lemons
5 from 3 votes
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Low Carb Chicken Romano with Lemon Butter (gluten free)

Chicken Romano with Lemon Butter sauce is a delicious gluten free, low carb and Paleo dinner. Easy to make and high in protein.
Course Main Course
Cuisine Italian
Keyword chicken romano, gluten free, low carb
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 358 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 3/4 cup almond flour
  • 1 1/2 lbs chicken, thin sliced
  • 3 eggs
  • 1/4 cup water
  • 1/2 cup Romano cheese, grated
  • salt & pepper to taste
  • 2 Tablespoons butter
  • 1 lemon, juiced
  • 1/4 fresh parsley chopped finely, optional
  • 1 lemon cut into wedges, optional

Instructions

  1. Preheat oven to 350F.
  2. If your chicken breasts are not already cut thin, cut to make thin cutlets and pounded thin.
  3. Sprinkle salt and pepper over your chicken.
  4. Put your almond flour in a large shallow bowl or dish. Dredge your chicken breasts in and coat each side.
  5. Heat a large sauté pan to medium high.Add 2 Tablespoons of olive oil and 1 Tablespoon of butter and heat until sizzling.
  6. In a separate large shallow bowl or dish, beat the eggs, water and Romano cheese together.
  7. Dip the chicken breasts in the egg mixture.
  8. Add the breasts to the pan and cook until browned on both sides. Move to an oven safe dish.
  9. Continue in batches until all the chicken is done.
  10. If breasts are thick you can bake for 10 minutes to make sure they are done all the way through. If they are thin you may not need to do this.
  11. In another sauté pan, melt 2 Tablespoons of butter and the juice of one lemon. Simmer for a minute or two and then pour over the finished chicken.
  12. Sprinkle with fresh parsley and serve with extra lemon wedges.

 

white platter with low carb chicken Romano and lemons with text overlay

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. rebecca cullinan

    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.

    Reply

    • Denise

      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!

      Reply

  4. Ephraim

    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

    Reply

    • Anon

      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.

      Reply

  6. Shari

    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!

    Reply

  8. Rattlebridge Farm--Foodie Friday & Everything Else

    I love lemon and chicken–this will be a perfect supper entree.

    Reply

  9. Ashley

    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.

    Reply

  12. Create With Joy

    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! 🙂

    Reply

  13. Vickie

    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

    Reply

  15. Kathleen

    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

    Reply

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