Comfort food at its best is this cheesy Lemon Chicken Romano! These thin chicken cutlets are coated with romano cheese, extra crispy panko bread crumbs, fresh oregano, and lemon zest, and are then pan-fried to a perfect golden brown color in olive oil.
If you adore fried chicken’s crispy coating, then you will not be able to resist this chicken! This variation is bread in panko crumbs and fried in olive oil instead of being breaded in flour, then it’s fully cooked in the oven. I just can’t get that crispy crunch enough!
Lemon Chicken Romano
These thin chicken cutlets are coated with romano cheese, extra crispy panko bread crumbs, fresh oregano, and lemon zest, and are then pan-fried to a perfect golden brown color in olive oil.
Course: Main Course
Cuisine: Italian
Keyword: breaded chicken, lemon chicken
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 500 kcal
Ingredients
2 boneless, skinless chicken breasts (8 – 9 oz each), halved by their thickness and pounded to 1/2-inch thick
Shredded Whole Milk Mozzarella Cheese with 1/2 cup (2 oz)
1/2 cup (2 oz) of shredded cheese from Provolone (or more mozzarella)
1 large egg
1 Tbsp flour for all purposes
3/4 cup breadcrumbs for Panko
1/3 cup finely shredded Romano cheese (packed, 1.25 oz)
1 tbsp fresh oregano minced, plus 1 more tsp for garnishing
2 Tsp zest of a lemon (from about 1 lemon)
1/2 tsp powdered garlic
Salt and black pepper freshly ground
Olive oil for 1/3 cup
For each serving, 4 lemon wedges for spritzing (you can just use the one that was zested)
2 Tsp of fresh parsley minced (optional)
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