Description
Lemon Chicken Romano is a delectable dish that brings together tender chicken breasts, a crispy coating, and the zesty brightness of fresh lemon. This comforting recipe is perfect for busy weeknights or special gatherings, guaranteed to impress your family and friends. With its delightful combination of melted cheese and aromatic herbs, it’s not just a meal; it’s an experience. Serve it alongside pasta or a vibrant salad for a complete dinner that will leave everyone asking for seconds.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (8–9 oz each)
- 1 large egg
- 1 Tbsp all-purpose flour
- 3/4 cup Panko bread crumbs
- 1/3 cup finely shredded Romano cheese
- 1 Tbsp minced fresh oregano
- 2 tsp lemon zest
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/3 cup olive oil
Instructions
- Preheat your oven to 350°F (175°C). Lightly salt the chicken cutlets and let them rest at room temperature for about 10 minutes.
- In a shallow dish, whisk together the flour and egg until smooth. In another dish, combine Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, salt, and pepper.
- Pat the chicken dry. Dredge each cutlet in the egg mixture then coat in the breadcrumb mixture, pressing firmly to adhere.
- Heat olive oil in a non-stick skillet over medium-high heat. Fry two cutlets at a time until golden brown on both sides (about 4 minutes total).
- Transfer fried chicken to a baking sheet lined with parchment paper. Top with shredded mozzarella and provolone cheese.
- Bake in the preheated oven until the internal temperature reaches 165°F (about 8–10 minutes).
- Serve warm with lemon wedges for spritzing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 130mg