Lemon Chicken Romano
User Reviews
5
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Lemon Chicken Romano
Description
This recipe uses pounded chicken breasts coated first in an egg and flour wash, then in a seasoned mix of panko crumbs, Romano cheese, oregano, lemon zest, and garlic powder. The crust crisps as the chicken pan-fries in olive oil, developing a golden-brown exterior. The addition of shredded mozzarella and provolone cheese within the chicken creates a tender, cheesy interior.
The lemon zest and oregano in the breading lend a fragrant, bright touch that balances the richness of the cheeses and chicken. Cooking the chicken cutlets in a hot skillet ensures a crispy crust while keeping the center moist.
Lemon wedges served alongside allow individual spritzes of fresh citrus for added brightness. This dish pairs well with simple sides like steamed vegetables or a light salad to complete a balanced meal.
Ingredients
- 2 (8 - 9 oz each) chicken breast halved through their thickness, and pounded to 1/2-inch thick, boneless, skinless
- 1/2 cup (2 oz) mozzarella cheese shredded, whole milk
- 1/2 cup (2 oz) provolone cheese or more mozzarella, shredded
- 1 egg large
- 1 Tbsp all-purpose flour
- 3/4 cup panko bread crumbs
- 1/3 cup (packed, 1.25 oz) Romano cheese finely shredded
- 1 Tbsp oregano plus 1 more tsp for garnish, fresh, minced
- 2 tsp lemon from about 1 lemon, zest
- 1/2 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 1/3 cup olive oil
- lemon you can just use the one that was zested, wedges for spritzing each serving
- 2 tsp parsley optional, fresh, minced
Instructions
- Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 tsp pepper.
- Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
- Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
- Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
- Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
- Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
- Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 - 10 minutes.
- Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
5
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