How To Make Lemon Chicken Romano
Chicken Romano is a dish of chicken cutlets coated in a crispy Romano cheese breading. This recipe has zesty notes from the lemon & a melted cheese topping.
- 18ozchicken breasts,boneless, skinless, halved through their thickness, and pounded to ½-inch thick
- ½cupwhole milk mozzarella cheese,shredded
- ½cupprovolone cheese,shredded, or more mozzarella
- 1tbspall-purpose flour
- ¾cuppanko bread crumbs
- ⅓cupromano cheese,packed, finely shredded
- 1tbspfresh oregano,minced, plus 1 more tsp for garnish
- 2tsplemon zest,(from about 1 lemon)
- ½tspgarlic powder
- salt and freshly ground black pepper
- ⅓cupolive oil
- 4lemon wedges
- 2tspfresh parsley,minced, optional
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.
- Calories: 654.50kcal
- Fat: 46.82g
- Saturated Fat: 16.05g
- Trans Fat: 0.14g
- Monounsaturated Fat: 22.84g
- Polyunsaturated Fat: 5.11g
- Carbohydrates: 13.12g
- Fiber: 1.27g
- Sugar: 1.18g
- Protein: 44.49g
- Cholesterol: 179.88mg
- Sodium: 648.53mg
- Calcium: 491.08mg
- Potassium: 395.18mg
- Iron: 2.17mg
- Vitamin A: 167.68µg
- Vitamin C: 5.85mg
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