Comfort food at its finest is this cheesy Lemon Chicken Romano! These thin chicken cutlets are seasoned with romano cheese, extra crispy panko bread crumbs, fresh oregano, and lemon zest, and are then pan-fried to a beautiful golden brown color in olive oil.
Lemon Chicken Romano
Comfort food at its best is this cheesy Lemon Chicken Romano!
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 500 kcal
Ingredients
2 (8 – 9 oz each) of boneless, skinless chicken breasts, halved through their thickness and pounded to 1/2-inch thick
1/2 cup (2 oz) of shredded Whole Milk Mozzarella cheese
1/2 cup (2 oz) sof hredded Provolone cheese (or more mozzarella)
1 large egg
1 Tbsp of all-purpose flour
3/4 cup of Panko bread crumbs
1/3 cup (packed, 1.25 oz) of finely shredded Romano cheese
1 Tbsp of minced fresh oregano, plus 1 more tsp for garnish
2 tsp of lemon zest (from 1 lemon)
1/2 tsp of garlic powder
Salt and freshly ground black pepper
1/3 cup of olive oil
4 lemon of wedges for spritzing each serving (you can just use the one that was zested)
2 tsp of minced fresh parsley (optional)
Instructions
1. Preheat to 350 degrees in the oven. Sprinkle lightly with salt on each side of the chicken cutlet and let it stand for 10 min at room temperature.
2. Whisk together the flour and egg in a shallow dish till smooth. Toss together panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and 3/4 tsp. of pepper in a separate shallow dish.
Then work with 1 chicken cutlet at a time, dredge chicken in egg mixture coating on both sides and enabling excess to run off, then move immediately to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to stick. 3. Pat chicken dry with paper towels.
4. Move the chicken to a plate and use the left chicken cutlets to replicate the process. Into a 10-inch non-stick skillet, pour olive oil and heat over medium-high heat.
5. Add 2 coated chicken cutlets once the oil is shimmering and fry them without moving them till the bottom is crispy and golden brown, around 2 minutes, then move to the opposite side using metal tongs and cook until golden brown, around 2 minutes longer.
6. Move chicken to a parchment-lined or spritzed rimmed baking sheet with non-stick cooking spray, repeat the process with the left 2 chicken parts.
7. Throw Mozzarella and Provolone cheese together and sprinkle it over chicken in a mound.
8. Switch to the preheated oven to bake for around 8 to 10 minutes till the internal temperature is 165 degrees on an instant-read thermometer.
9. When using, remove from the oven, sprinkle with the remaining 1 tsp of oregano and the parsley, and serve warm with lemon wedges over each serving for spritzing.
Recipe Source: from Cooking Classy