Lemon Chicken Romano Recipe

Preheat oven to 350 degrees F. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature for 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 ¾ teaspoon 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 for about 2 minutes, until bottom is crispy and golden brown, then using metal tongs rotate to opposite side and cook for 2 more minutes until golden brown. 

Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, and repeat process with the remaining pieces of chicken.

Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken

Transfer to preheated oven to bake for about 8 to 10 minutes until internal temperature registers 165 degrees F on an instant-read thermometer. 

Remove from oven, sprinkle with remaining 1 teaspoon oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.