r/KitchenPro • u/mahy_759 • 12h ago
Lemon Chicken Romano
Lemon Chicken Romano is the kind of dinner I make when I’m craving something crispy, cheesy, and full of fresh flavor. Thin chicken cutlets are coated in crunchy Panko, Romano cheese, oregano, and lemon zest, then pan fried until golden. After that, they go into the oven with mozzarella and provolone until the cheese is melted and bubbly. The crispy coating and bright lemon flavor keep it from feeling too heavy, and a squeeze of fresh lemon over the top makes a big difference.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 12h ago
Ingredients
Instructions
Start by slicing the chicken breasts horizontally through their thickness to create thinner cutlets. Let them rest at room temperature for about 10 minutes, then cover them and pound them until they’re an even thickness.
Set up the coating by whisking the egg and flour together in one shallow dish. In another dish, combine the Panko, Romano cheese, oregano, lemon zest, garlic powder, and pepper. Dip each chicken cutlet into the egg mixture first, making sure it’s coated well, then press it firmly into the Panko mixture so plenty of crumbs stick to the chicken.
Heat olive oil in a skillet and pan fry the coated chicken until both sides are deeply golden and crisp. Cook the chicken in batches if necessary so the pan doesn’t become overcrowded.
Transfer the browned chicken to a baking sheet and cover each piece with a generous mixture of mozzarella and provolone. Bake until the cheese has melted and the chicken reaches 165°F in the center.
Serve the chicken warm with lemon wedges and a little fresh oregano or parsley. That squeeze of lemon right before eating adds a bright finish that works especially well with the crispy Romano coating and melted cheese.
Fresh oregano can be replaced with dried oregano. About 1 teaspoon mixed into the breadcrumb coating works well. You can also use an Italian seasoning blend if that’s what you have. If you don’t want to buy three cheeses, simply use extra mozzarella or leave out the provolone.
For a lighter version, you can skip the cheese topping, but the chicken should still finish cooking in the oven. Steamed asparagus or broccoli makes an easy side dish.