Description
Lemon Chicken Romano is a flavorful dish featuring tender chicken cutlets coated in a zesty mixture of Panko breadcrumbs, Romano cheese, lemon zest, and fresh oregano, pan-fried to a golden crisp and baked with melted mozzarella and provolone cheese for a delightful Italian-inspired meal.
Ingredients
Scale
Chicken and Breading:
- 2 (8 – 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
- 1 Tbsp all-purpose flour
- 1 large egg
- 3/4 cup Panko bread crumbs
- 1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
- 1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
- 2 tsp lemon zest (from about 1 lemon)
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
Cheese Topping:
- 1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
- 1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
Other Ingredients:
- 1/3 cup olive oil
- 4 lemon wedges for spritzing each serving (you can just use the one that was zested)
- 2 tsp minced fresh parsley (optional)
Instructions
- Prepare chicken: Preheat oven to 350°F (175°C). Sprinkle each side of the chicken cutlets lightly with salt and let them stand at room temperature for 10 minutes.
- Mix wet and dry coatings: In a shallow dish, whisk together the flour and egg until smooth. In a separate shallow dish, combine Panko bread crumbs, Romano cheese, minced oregano, lemon zest, garlic powder, and 3/4 tsp freshly ground black pepper.
- Coat the chicken: Pat the chicken dry with paper towels. Working one cutlet at a time, dredge it in the egg mixture, coating both sides, allowing excess to drip off. Then immediately transfer to the Romano breadcrumb mixture and coat both sides thoroughly while pressing to help the crumbs adhere. Place coated chicken cutlets on a plate and repeat for all pieces.
- Heat oil and fry chicken: Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat until shimmering. Add 2 coated chicken cutlets and fry without moving them until the bottom is crispy and golden brown, about 2 minutes. Use tongs to flip and cook the opposite side for about 2 more minutes until golden brown.
- Prepare for baking: Transfer fried chicken to a rimmed baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Repeat frying process with remaining 2 chicken cutlets and transfer them to the baking sheet as well.
- Add cheese and bake: Mix together the shredded mozzarella and provolone cheese. Sprinkle this cheese mixture over the chicken pieces in a generous mound. Place the baking sheet in the preheated oven and bake until the internal temperature reaches 165°F (74°C), about 8 to 10 minutes.
- Garnish and serve: Remove from oven and sprinkle with the remaining teaspoon of minced oregano and optional fresh parsley. Serve warm, with lemon wedges for spritzing over each serving.
Notes
- For best results, pound the chicken evenly to ensure uniform cooking.
- Use fresh lemon zest for a brighter citrus flavor in the breadcrumb mixture.
- Adjust salt and pepper levels to taste during seasoning and breading.
- Ensure the chicken is cooked to the safe internal temperature of 165°F using a meat thermometer.
- Olive oil works best for frying here, but avocado oil can be substituted for a higher smoke point.
- Serving with fresh lemon wedges enhances the dish’s bright, fresh flavors.
