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Crispy Lemon Chicken Romano

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PREP TIME
15 min
COOKING TIME
12 min
TOTAL TIME
27 min
SERVINGS
4 servings
Dinner
Crispy Lemon Chicken Romano
Ingredients
  • 4 chicken cutlets, about 1/2-inch thick
  • salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 3/4 cup Italian-style panko bread crumbs
  • 1/3 cup grated Romano cheese
  • 2 teaspoons lemon zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • 1/4 cup olive oil
  • 1 tablespoon unsalted butter
  • 3/4 cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh parsley
  • 4 large lemon wedges
Instructions
1
Preheat the oven to 350 degrees Fahrenheit, a temperature suitable for most domestic ovens. Prepare a baking sheet by lining it with parchment paper, an essential step to prevent sticking and facilitate easy removal.
2
Gently sprinkle a pinch of salt and pepper on each side of the chicken, taking care not to overdo it. Create a shallow dish and add flour, which will serve as the base for our breading process.
3
In a separate dish, whisk eggs and water together until well combined. This mixture will provide moisture and structure to our breading.
4
In a third shallow dish, combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper. This blend of ingredients will add flavor and texture to our chicken cutlets.
5
Pat the chicken dry with paper towels, removing excess moisture. Then, take each chicken cutlet and coat it lightly in the flour, shaking off any excess.
6
Dip the floured chicken cutlet into the egg wash, allowing any excess to drip off before pressing it gently onto each side. Finally, coat the chicken in the bread crumb mixture, ensuring a secure bond.
7
In a large skillet, heat olive oil and butter over medium heat. Add the breaded chicken cutlets to the pan and cook, undisturbed, until the bottom is golden brown and crispy, approximately 2 minutes. Flip the cutlets and cook for an additional 2 minutes.
8
Transfer the cooked chicken cutlets to a prepared baking sheet. Sprinkle each with mozzarella cheese, which will melt and bind during the baking process.
9
Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 6 to 8 minutes. To ensure the chicken is cooked correctly, insert an instant-read thermometer into the center and verify it reaches 165 degrees Fahrenheit.
10
Remove from the oven, garnish with parsley, and serve immediately, accompanied by lemon wedges for added flavor.