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Lemon Chicken Romano
Lemon Chicken Romano
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Tender chicken cutlets coated in savory Romano cheese, crispy panko bread crumbs, and zesty lemon zest for a delicious twist on a classic dish.
Ingredients:
  • 4 chicken cutlets, about 1/2-inch thick
  • salt and freshly ground black pepper to taste
  • 0.25 cup all-purpose flour
  • 2 large eggs
  • 0.75 cup Italian-style panko bread crumbs
  • 0.33 cup grated Romano cheese
  • 2 teaspoons lemon zest
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 1 tablespoon unsalted butter
  • 0.75 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh parsley
  • 4 large lemon wedges
Instructions:
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Season both sides of the chicken with a pinch of salt and pepper. Place flour in one shallow dish. Mix eggs and water in another dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third dish.
  • Ensure the chicken is dry, coat it with flour, shake off excess. Dip in egg wash, let excess drip off, coat in breadcrumbs, press to help breading stick.
  • In a large skillet over medium heat, heat olive oil and butter until sizzling. Add breaded chicken cutlets and let them sizzle until the bottom is crispy and golden brown, about 2 minutes. Flip and continue to cook for another 2 minutes until perfectly cooked.
  • Place the cutlets on a baking sheet and generously sprinkle them with melted mozzarella cheese.
  • Roast in the oven until the chicken is cooked through and the juices run clear, about 6 to 8 minutes. Use an instant-read thermometer to check for a temperature of 165 degrees F (74 degrees C). Avoid overcooking.
  • After baking, decorate with fresh parsley and present with lemon wedges for a zesty touch.

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