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Lemon Chicken Romano

This recipe is for lemon chicken Romano. It involves breading chicken cutlets with a mixture of Romano cheese, panko bread crumbs, lemon zest, oregano and garlic powder. The breaded cutlets are pan fried until golden brown then baked with mozzarella cheese until cooked through. The finished chicken is served warm with fresh parsley and lemon wedges.

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Cloony
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82 views2 pages

Lemon Chicken Romano

This recipe is for lemon chicken Romano. It involves breading chicken cutlets with a mixture of Romano cheese, panko bread crumbs, lemon zest, oregano and garlic powder. The breaded cutlets are pan fried until golden brown then baked with mozzarella cheese until cooked through. The finished chicken is served warm with fresh parsley and lemon wedges.

Uploaded by

Cloony
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Lemon Chicken Romano


Chicken cutlets are breaded with Romano cheese and panko bread crumbs and accented with fresh lemon flavor.

Recipe by lutzflcat | Published on January 12, 2023

Prep Time: 15 mins


Cook Time: 12 mins
Total Time: 27 mins

Ingredients
4 chicken cutlets, about 1/2-inch thick

salt and freshly ground black pepper to taste

¼ cup all-purpose flour

2 large eggs

2 tablespoons water

¾ cup Italian-style panko bread crumbs

⅓ cup grated Romano cheese

2 teaspoons lemon zest

½ teaspoon dried oregano

½ teaspoon garlic powder

salt and freshly ground black pepper to taste

¼ cup olive oil

1 tablespoon unsalted butter

¾ cup shredded mozzarella cheese

2 teaspoons chopped fresh parsley

4 large lemon wedges

Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2
Lightly season each side of the chicken with salt and pepper. Add flour to a shallow dish. Whisk eggs and water together
in a second dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in
a third shallow dish..

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Step 3
Pat chicken dry with paper towels, then dredge each chicken cutlet in the flour, shaking off excess. Dip cutlets into the
egg wash, allowing excess to drip off, and, finally, dredge in the bread crumbs, pressing down on each side so breading
sticks.

Step 4
Heat olive oil and butter in a large skillet over medium heat. Add breaded chicken cutlets and cook, undisturbed, until
the bottom is crispy and starts to turn golden brown, about 2 minutes. Flip cutlets, and cook for another 2 minutes.

Step 5
Transfer cutlets to the baking sheet, and evenly sprinkle each with mozzarella cheese.

Step 6
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 6 to 8 minutes. An instant-read
thermometer inserted near the bone should read 165 degrees F (74 degrees C). Do not overcook.

Step 7
Remove from the oven, garnish with parsley, and serve warm with lemon wedges for spritzing.

Nutrition Facts
Per serving: 541 calories; total fat 30g ; saturated fat 9g ; cholesterol 190mg ; sodium 685mg ; total carbohydrate 33g ;
dietary fiber 6g ; protein 41g ; potassium 533mg

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