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–+ servings
Lemon Chicken Romano

Zesty Lemon Chicken Romano: Crisp, Comforting Delight

Crispy Lemon Chicken Romano is a delightful chicken dinner that elevates your weeknight meals with its bright flavor and irresistible crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Pound to even thickness
  • 1 large Egg Beaten
For the Coating
  • 1/2 cup All-purpose flour Can be omitted for gluten-free options
  • 1 cup Panko bread crumbs Substitute with regular breadcrumbs if needed
  • 1/2 cup Romano cheese Can replace with parmesan
  • 1 teaspoon Garlic powder Fresh garlic can be used for more flavor
For the Cheese
  • 1 cup Whole milk mozzarella cheese Provolone can replace for a sharper flavor
  • 1/2 cup Provolone cheese Optional
For the Flavor
  • 1 tablespoon Fresh oregano Dried oregano is a fine substitute
  • 1 tablespoon Lemon zest Always use fresh lemon
  • to taste Salt
  • to taste Pepper
For Frying
  • 1/4 cup Olive oil Canola oil also works
For Serving
  • 2 pieces Lemon wedges For spritzing
  • 1/4 cup Fresh parsley Optional garnish

Equipment

  • Oven
  • non-stick skillet
  • Mixing bowls
  • Baking sheet
  • Tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and pat your chicken cutlets dry with paper towels. Season lightly with salt and let rest for about 10 minutes.
  2. In a bowl, whisk together the egg and flour. In another bowl, combine panko breadcrumbs, grated romano cheese, fresh oregano, lemon zest, garlic powder, and pepper.
  3. Dredge each seasoned chicken cutlet in the egg mixture, then the breadcrumb mixture, pressing to adhere. Set aside on a plate.
  4. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Fry half the breaded chicken cutlets for about 2 minutes on each side until golden brown.
  5. Transfer fried chicken to a baking sheet lined with parchment paper to drain excess oil.
  6. Repeat frying with remaining chicken cutlets, keeping the first batch warm in the oven.
  7. Top each fried cutlet with mozzarella and provolone cheese, then bake for 8 to 10 minutes until cheese is melted.
  8. Garnish with fresh oregano and parsley, and serve warm with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Make sure chicken cutlets are pounded to even thickness for uniform cooking. Use fresh ingredients for the best flavor.

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