. Lemon Chicken Romano | Best Recipe

Lemon Chicken Romano

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This cheesy Lemon Chicken Romano is comfort food at it’s best! You get these thin chicken cutlets that are coated with romano cheese, extra crispy panko bread crumbs, fresh oregano and lemon zest then they are pan fried in olive oil to a perfectly golden brown color.

 And then they’re finished off in the oven with mozzarella and provolone cheese melted on top. Talk about abundance of deliciousness! 
If you love the crispy coating on fried chicken then you won’t be able to resist this chicken! Rather than being breaded in flour this version is bread in panko crumbs and fried in olive oil, then it’s finished cooking through in the oven. I just can’t get enough of that crispy crunch!


Lemon Chicken Romano

 Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

 Ingredients

  • 2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
  • 1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
  • 1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 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
  • 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

  • Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 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 3/4 tsp 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 until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. 
Full Recipes>>Lemon Chicken Romano




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